I just had my first attempt at making meringues. It wasn’t too shabby considering I’ve never done it before and the egg whites I used have been in the fridge for quite some time.
The recipe I used was egg whites, twice as much caster (fine) sugar as egg whites and a few drops of vanilla essence.
The method was too start beating the whites and then when they were frothy start adding the sugar a bit at a time. About half way through the sugar add the vanilla.
Baking/drying was to start at 250 deg fahrenheit for one hour, then 225 for 20 min, then 200 for 20 min, then 175 for the last 20 min.
This recipe was from here.
Some of the sugar sort of caramelised and leaked out the bottom which can but preferably shouldn’t happen. They are a bit over done for my liking. My friend made some a while back that were fantastic! They were quite soft on the inside. Mine only have a little bit of soft left on the inside. Other than those two things they’re good!