Hi David - A question for Lizzie.

I have made the meringues a couple of times now with great success - they take a while to cook but taste great. I just want to know Lizzie if you have ever baked two shelves at once with these and if it was successful - and if so do they need to be cooked longer? I tend to want to make double but with such a long cooking time I don't fancy the oven on for 4 or more hours to cook them one tray at a time.

Just a tip - I made about 9 meringue 'nests' out of the whole mix when having people to dinner and served them topped with some home made ice cream and a few strawberries - very nice.

Also - From another cookbook I got the idea of having a bowl with a couple of spoons of cocoa in it (I like 'green and blacks' brand cocoa - nice and dark and rich). When the meringue is mixed, take a couple of spoons, scoop about a dessert spoon full of mix and drop it into the cocoa. Toss it once with the spoons, then lift it out onto the tray for cooking. Handling it once it has been coated causes it to be streaked with the cocoa - looks good and tastes crunchy and chocolately.

Thank You.

Cheers - Janet

Janet Barwick wrote:

Hi David - A question for Lizzie.

I have made the meringues a couple of times now with great success - they take a while to cook but taste great. I just want to know Lizzie if you have ever baked two shelves at once with these and if it was successful - and if so do they need to be cooked longer? I tend to want to make double but with such a long cooking time I don't fancy the oven on for 4 or more hours to cook them one tray at a time.

Just a tip - I made about 9 meringue 'nests' out of the whole mix when having people to dinner and served them topped with some home made ice cream and a few strawberries - very nice.

Also - From another cookbook I got the idea of having a bowl with a couple of spoons of cocoa in it (I like 'green and blacks' brand cocoa - nice and dark and rich). When the meringue is mixed, take a couple of spoons, scoop about a dessert spoon full of mix and drop it into the cocoa. Toss it once with the spoons, then lift it out onto the tray for cooking. Handling it once it has been coated causes it to be streaked with the cocoa - looks good and tastes crunchy and chocolately.

Thank You.

Cheers - Janet

 

Lizzie says she had done two trays but she has to be very careful, because if she's not extra vigilant she'll end up burning one of them.  We have a very old non-fan forced bottom heated oven so she swaps them regularly.  If you have something a bit more modern you may not have to be so careful ... she says thanks for the tip on the cocoa ... she'll give it a go :-)

Cheers

David.