English Meringue

A proper English meringue is golden, crunchy on the outside, and soft and marshmallowy in the center.

Four egg whites get beaten until foamy and thick, then superfine sugar goes in one tablespoon at a time. Each addition gets whisked in fully before the next. That patience is what builds a stable, glossy meringue that holds its shape. The last tablespoon of sugar gets folded in rather than whisked, which preserves tiny pockets of undissolved sugar that add a subtle crunch to the finished texture.

Spooned onto greaseproof paper and baked low and slow, the meringues turn golden and firm on the outside while staying pillow-soft inside.

Once cooled, whipped cream and sliced strawberries get sandwiched between two meringue shells, flat sides together.

Chef Tips

• Use superfine (caster) sugar. It dissolves faster than granulated and produces a smoother, more stable meringue.
• Add the sugar one tablespoon at a time. Dumping it in all at once deflates the egg whites.
• Make sure your bowl and whisk are completely grease-free. Even a trace of fat prevents the whites from reaching full volume.
• Let the meringues cool completely before filling. Warm meringue melts the cream.

Variations

• Use raspberries or passion fruit instead of strawberries for a different filling.
• Add a teaspoon of vanilla extract to the meringue for a warmer flavor.
• Fold in cocoa powder before baking for chocolate meringues.