If I make a batch of my mince pies, then this is the perfect recipe to pair with it as it uses up the egg whites that are left over and makes a delicious dessert. I made a huge batch of mince pies for a drinks party and made the meringues to team with them for my dessert section. They are unbelievably easy to put together, but look great on the table at a party.
Add all 3 egg whites to a bowl and whisk them until they form stiff peaks. At this stage add the caster sugar (175g per egg yolk, pre-sieved) in spoonfuls, whisking as you go. I know from previous experience that it can be done by hand, but en electric whisk makes it much easier! If you do have en electric whisk then you can whisk on high seed until the mixture becomes sticky and you can almost turn the bowl upside-down without it falling out…although don’t test that fully, just in case you’re not quite there! Then, simply use a teaspoon and transfer small amounts to baking parchment on a baking tray and place in an overn pre-heated to 170 degrees celcius. As soon as you add the meringues, turn the oven down to 160 degrees and cook for an hour.
Although My daughter would have helped with this, I usually make meringues last thing at night, as they need to cook for an hour and are better left to cool in the oven overnight. The next day you can take them out, whip some double cream, and put a spoon on top along with a raspberry. My daughter was delighted to do this job for me, although I think there was quite a lot of tasting going on at the same time!