The trick is to use a freestanding electrical mixer, and to warm the sugar before whisking it in. This is similar to the technique of making Italian meringue, which uses a sugar syrup.
Meringues like Ottolenghi
Recipe
300 g sugar
5 egg whites
5 egg whites
Heat the oven to 200ºC.
Place the sugar on a baking tray lined with parchment paper.
Heat the sugar in the oven for 6-8 minutes, until the sugar is hot and begins to melt at the edges.
While the sugar is heating, whisk the egg whites until they start to froth.
Then, while the whisk is going, slowly pour in the hot sugar and keep mixing at high speed until the meringue is thick and glossy.
Turn down the oven to 90ºC.
Line a baking tray with parchment paper.
Place freeform shapes with 2 metal spoons on the baking trays.
Bake for 45-60 minutes or longer, until the meringues are dry.
Turn off the oven and let the meringues cool in the oven, with the door slightly ajar.
Place the sugar on a baking tray lined with parchment paper.
Heat the sugar in the oven for 6-8 minutes, until the sugar is hot and begins to melt at the edges.
While the sugar is heating, whisk the egg whites until they start to froth.
Then, while the whisk is going, slowly pour in the hot sugar and keep mixing at high speed until the meringue is thick and glossy.
Turn down the oven to 90ºC.
Line a baking tray with parchment paper.
Place freeform shapes with 2 metal spoons on the baking trays.
Bake for 45-60 minutes or longer, until the meringues are dry.
Turn off the oven and let the meringues cool in the oven, with the door slightly ajar.
Images: Ottolenghi & Kitchen Trinity via Taverne Agency. Recipe: Leonoor Ottink
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