Thank you for registering your product with Russell Hobbs.
Enjoy your extended warranty. You will receive an email confirming your registration shortly, please retain this email as proof of your extended warranty. You can also now print or save your registration confirmation below.
In order to ensure our websites, mobile sites and mobile applications are easy to use and up-to-date, we use the web analytics service Google Analytics to understand how visitors use our sites. This allows us to see, for example, which content on our website is the most popular and also to ensure that our content is constantly updated and improved. The information that we collect is anonymous and used for statistical purposes only. These cookies are also used to create profiles or personalize content, e.g. advertisement based on your interests.
3 large free range egg whites, at room temperature
150g caster sugar
Method (click to mark as completed)
Preheat your oven to fan 120ºC. Line two baking trays with baking paper (meringue can stick to greaseproof paper and foil).
Put the egg whites into a large clean glass or metal mixing bowl. Using a hand blender with the whisk attachment, beat them on low speed until the mixture resembles a fluffy cloud and stands up in stiff peaks when the whisk is lifted.
Continue whisking using the high speed and start to add the caster sugar, a bit at a time. Continue beating for 3-4 seconds between each addition of the caster sugar. Be careful not to over beat the mixture. The mixture should be thick and glossy.
Using two dessertspoons, scoop 16 evenly sized ball shaped meringues onto the baking paper, leaving plenty of space between them.
Bake for 1-1 ½ hours until the meringues are pale, golden-brown, crisp and lift away easily from the baking paper. Turn the oven off then open the oven door slightly and leave the meringues to cool inside the oven.
Completed steps (click to remove last step)
Subscribe to our newsletter and receive online exclusive offers