Traditional Scottish Recipes
- Meringues

Crumbly meringues filled with cream are a highlight of any afternoon tea (or any other time, for that matter). They can be messy to eat - but who cares when something tastes as good as this? If you are counting calories, one half of a meringue (minus the cream) is great on top of fresh fruit salad. The recipe below comes from the from Scottish women's rural institute collection.

4 egg whites
225g (8oz or 2 cups) castor sugar (or granulated if castor is not available)

Whisk the egg whites until the bowl can be held upside down - just be careful at the earlier stages! Add approximately one third of the sugar and beat again. Then fold in the rest of the sugar with a metal spoon.

Cover 2 large baking trays with baking parchment. Place oval mounds of meringue using two large spoons (or pipe mix with icing bag) onto the trays. Dust with a little caster sugar and place in a cool oven 150C (300F or Gas mark 2) for 5 minutes, then lower oven temperature to 110C (225F or Gas mark -1) for 2 hours. You can test if they are ready by peeling one off the paper - if it comes off whole, they are ready.

Leave to cool completely. Later, sandwich two halves together with whipped cream.

Return to the Index of Traditional Scottish Recipes

Where else would you like to go in Scotland?

Separator line