A good meringue is gold – the ideal elegant yet simple dessert, and a win with all ages. This is a very easy recipe, which yields a meringue with a crunchy exterior and fudgy, chewy interior – simply divine!
The trick is in the time it takes, so don’t be tempted to hurry the process – use the full 10 minutes to beat the sugar in.
Top with berries and cream, or passionfruit coulis, lemon curd, or your favourite topping.
You will need:
- 3 egg whites, at room temperature
- 1 cup caster sugar
- 1/2 tsp vanilla
- 1/2 tsp white vinegar
- 1/2 tsp cornflour
Method:
Preheat your oven to 120C degrees.
Line a baking tray with non-stick baking paper.
Ensuring you have a completely clean and dry bowl, add the egg whites and beat with an electric mixer until the peaks are firm-ish, then add the sugar in several batches over 10 minutes, scraping down the sides of the bowl several times. Add the vinegar, vanilla and cornflour and mix to combine.
Dollop tablespoons full of mixture onto the baking tray and shape them into rounds with a knife, about 5-6cm high.
Bake 45 minutes. Makes about 12-15.
Note: You can fold through a couple of drops of food colouring just before cooking if you want coloured meringues.
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Daniel - 8 years ago
Yum!