Meringue – Best ever no fail recipe
I recently had to produce dozens and dozens of meringues, which all had to look and eat the same. There are many variations but this is my go to recipe as it is stable and has never once failed me. It produces a meringue with a crisp shell and soft chewy center. Once made these meringues can be stored in an airtight container for up to a week. The variations are endless, dip them in melted chocolate, swirl a fruit puree through the mixture before spooning out. Stack them high, smash them for Eton Mess. You can top with a hazelnut spread and chopped nuts, colour them with freeze dried fruit powder. Pipe the mixture and sandwich together with curd of cream….as I said, endless.