As much as many people love to cook, sometimes all we want is ease in the kitchen – Paul Hollywood recently revealed what the ‘quickest’ dessert to make is, and it’s super simple
Lots of Brits love to cook, but it’s sometimes best not to overcomplicate things.
When you’re hosting a lot of people, or have to whip up something sweet in a hurry, finding the perfect recipe can be tough. But there’s no need to worry, as Paul Hollywood is on hand to help.
The Great British Bake Off judge recently revealed what is the “quickest” dessert to make, and he said it’s “so easy” to master. In a TikTok video, he explained a basic baked meringue is the perfect option for a speedy pudding.
As well as being easy to pull off, he said it can also be kept fresh by sealing it away in a sealed container for months. He explained: “Just bring them out and add cream to it, and it’s done with a couple of strawberries or a puree, and it tastes delicious. So I’d say meringues are perfect to keep around the house.”
Since the video was shared, it’s been liked more than 1,000 times – and budding bakers were keen to share their thoughts. Many didn’t realise the dessert could keep fresh for so long.
One person said: “Meringue lasts for months. Who knew?” Another added: “Meringue, favourite of mine. I used to think you had to eat them up – that’s my excuse.” A third replied: “I love a good meringue. My grandmother always has some on hand.”
If you’re wondering how to make a basic meringue, Paul didn’t share his recipe – but BBC Good Food says you only need three things. According to their recipe, you only need four organic egg whites, 115g caster sugar and 115g icing sugar.
Method
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Heat the oven to 110C/ 100C fan/gas ¼.
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Tip the egg whites into a large mixing bowl, but make sure it’s not plastic. Whisk them on a medium speed with an electric hand whisk until the mixture looks like a fluffy cloud and forms stiff peaks when the blades are lifted.
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Turn up the speed and start to add the sugar a spoonful at a time. Beat for three to four seconds between each addition. It’s vital to add it slowly to prevent the meringue from weeping later, and don’t over beat. It should end up looking thick and glossy.
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Sift one third of the 115g icing sugar over the mixture, and fold it in with a spoon or spatula. Then sift and fold in the remaining icing sugar, trying to add it a third at a time. Mix until smooth.
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Use a spoon to scoop the mixture onto a baking sheet. You can either make a big oval or smaller rounds.
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Bake for 90 to 105 minutes in a fan oven, and 75 minutes in a conventional or gas oven. It needs to be baked until the meringues sound crisp to the touch when tapped underneath. They should also be a pale coffee colour.
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Leave to cool on a cooling rack. BBC Good Food advises to use them within a week if stored in an airtight container, or within a month if frozen.
