Haybox Meringues

I don’t know much about meringues except they need long, slow cooking so they seemed an ideal candidate for our Earth Hour Party to test our new ‘haybox’ – which is actually a polysterene box (or cooler) stuffed with towels/paper/hay for insulation.

We followed a basic recipe to make the meringues (see below). We put 2 oven trays in the oven while it heated up to 120 degrees C. Then dolloped the meringue mixture onto parchment paper onto on of the trays, put it back in the oven then switched it off and left the trays in for about 30 minutes.  Then we put the meringue tray in the haybox with the empty tray about it for extra heat. After about 3 hours the meringues were hard on the top but still sticky underneath and marshmallow inside. We happened to have the wood burning stove on so about 15 minutes on that hardened the bottoms. If you can’t do that I think you need to leave them longer in the oven to start with.

The results were deeelicious and we will definitely make them again (but not with fresh egg whites which take foreverrrr to whip stiff as they are so watery).

Meringue Recipe (from taste.com.au)
4 egg whites, at room temperature
Pinch of salt
1 cup (220g) CSR Caster Sugar
1/2 teaspoon vanilla essence
1.Preheat oven to 120°C. Line baking trays with non-stick baking paper
2.Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.
3.Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
4.Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.

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