134.Meringues : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: makes 16 meringues

2 egg white

4 oz / 100g caster sugar

1 oz / 25g granulated sugar


Cover a large baking tray with non-stick baking parchment.

Beat the egg whites until stiff.

Add half the caster sugar and continue beating until the the mixture stands in firm peaks.

Add the remaining caster sugar and continue to beat until the mixture is very stiff and has a silky texture.

Fold in the granulated sugar.

Spoon out to make 16 meringues on the prepared sheet.


gas mark ¼ 225°F 110°C

Take care, some ovens will not stay cool enough to make meringues.

Cook for 2 ½ hours or until they are crisp and firm.

Cool on a wire tray and store in an airtight tin.

Serve sandwiched together in pairs with whipped cream.


Add 2 tsp of coffee powder with the granulated sugar.

Add 2 oz / 50g of chopped nuts with the granulated sugar.