Meringue

​ Meringue is the basis for many dishes - including soft, puffy souffles, melt in your mouth macarons,  featherlight genoise sponge and crisp pavlovas.
This is a recipe for basic French Meringue which may be used to make meringue shapes and pavlovas. The meringue  is piped and then cooked in a low  heat so it dries out without coloring, and forms a crisp shell.
​BEFORE YOU START  - Make sure your mixing bowl, whisk and all equipment is completely grease free, and ensure there is no egg yolk in your egg whites or your egg whites will not whip up to stiff peaks.
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 14 oz superfine  sugar
 7 egg whites
gel food color and flavoring if desired
pinch of cream of tartar or  1/8 tsp  fresh lemon juice or vinegar ( this strengthens the proteins in the egg whites which  helps  increase volume, but its not essential)

1. Heat oven to 390F /200C
2. Line two baking trays with a silicone mat or parchment paper.
3. Line another baking tray with parchment paper and pour in the sugar and allow to warm for  3 minutes.
4. ​ Whisk the egg whites ( and cream of tartar if using) so they form stiff peaks. Don't overwhisk!   if you do, your egg whites will  look lumpy, not smooth
5.  Remove the sugar from the oven, and reduce heat to 212F/100C
6. Whisk one tablespoon of sugar at a  time into the egg whites, and the mixture  retains  its stiff peaks before adding more sugar
7. Once all the sugar is added, continue to whisk on full speed till the mixture is stiff and glossy.
8. Add color and flavor at this stage if you wish to do so.
9. Fill a disposable piping bag with the piping tip of your choice and  then pipe shapes onto the parchment or silicone mat 
10. Bake for 50 minutes, or up to 2 hours depending on the size of your meringues.
11. Once cool the meringues can be filled with cream or kept for up to 2 weeks in an airtight container, or in plastic wrap. 

Wilton Tip 102 or 104 makes great roses
Wilton tip 1 M  makes swirly roses
A plain tip can make little meringue kisses
A Sultane tip makes  crenellated rings