Assorted Meringues

hazelnutEton Mess gloss meringues Hazelnut meringues meringues oven set pink meringues wh meringues

My very first go at Meringues…was very pleased, but would love to learn more.


ASSORTED MERINGUES – makes about 18.

4 Large Egg Whites

115g Caster Sugar

115g Icing Sugar

Food Colouring (Optional)

Crushed Hazelnuts (Optional)


1. Pre-heat oven on Eco Cooking to 100 deg. Line baking trays with baking parchmont paper (don’t use tin foil or baking sheet as they will stick)

2. Break egg whites into a glass bowl and using a handheld whisk, whisk on medium speed until it resembles a fluffy cloud and has stiff peaks.

3. Turn up the speed and gradually mis in the sgar a little at a time, leaving about 5-6 seconds between each whisk. When ready the mixture should be thick and glossy (see picture above)

4. Sift 1/3 of the icing sugar in and using a rubber spatula fold in gently the icing sugar, and repeat until all icing has gone.

5. At this stage you can add any additional flavours or food colourings and fold in gently.

6. Using 2 dessert spoons gently ease a scoop onto the baking sheet or just drop them on.

7. Bake on levels 1 & 3 or 2 & 4 for about 1 3/4hrs – 2hrs. Meringues should sound hollow/ crisp when tapped on bottom, leave on rake to cool.

8. Serve like an Eton Mess with fresh berries (see picture) and some cream or put two together with some cream in the middle.

9. For the hazelnut version, melted some chocolate, pour over, whip some cream and sprinkle crushed hazelnuts on top. (picture to come)

Mmmmmmm………first attempt at these and they were great.

Homemade Sugar Doughnuts

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I do love a good Doughnut, it reminds me of being at the Fair or an amusement park. They are definitely best served warm.


Homemade Sugar Ring Doughnuts – makes about 10-12

1 tbsp yeast

4 tbsp caster sugar

150ml warm milk

225g plain flour

Pinch salt

50g butter

1 egg

300ml vegetable oil


Mix yeast, 1/2 tbsp sugar and 2 tbsp of warm milk together and leave in warm place for 15 mins or until frothy

Sift the flour into a bowl add the salt and 1 tbsp of sugar and make a  well in the middle

Pour the yeast mixture, with the beaten egg and melted butter  into bowl and mix all together until a dough is formed

Knead the dough and leave to rise/prove for about 45 mins or double in size. Select proving on Luce oven or cover with a tea towel and leave in a warm place.

On a floured surface, knead the dough for 5 mins and make into small balls, flatten to approx 2 cm thick and using a cutter make small hole in the middle to form a ring shape

Leave to rise/prove for a further 30 mins or till double in size

Using Induction hob set to power level 6 and heat oil in a wok until it reaches 190 deg (drop a cube of bread in, if it sizzles and turns golden brown in 30 secs, it hot enough)

Drop doughnuts into oil and cook for about 3-5 mins, turning halfway

Remove using slotted spoon and put onto kitchen paper, using the remainder sugar coat doughnut and serve.

Option to have chosen sauce for dipping….ie: melted chocolate……Mmmmmmmm.