Meringue

The basis of every good pavlova, macaroon and selected cakes and pie, the Meringue can be tricky but well worth the effort!

The basis of every good pavlova, macaroon and selected cakes and pie, the Meringue can be tricky but well worth the effort!

Baking Baking, Desserts, Recipes,
serves
12
time needed
prep cook
ingredients
3
difficulty
Easy
rating (click to rate)
5.0 based on 33 ratings, click to rate

Ingredients

  • 6 Egg Whites
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Caster Sugar


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Method

  1. Preheat oven to 125 degrees.
  2. Whip egg whites and vanilla extract on a high speed in your electric mixer in a perfectly clean, ideally metal bowl until soft peaks form.
  3. Slowly add caster sugar as you whip.
  4. Spoon onto a tray lined with baking paper and bake in a preheated oven for 2 hours for a whole large meringue/pavlova or 1 hour for baby cute ones.
  5. Once baked, turn off oven and allow to cool completely in oven with door ajar. Opening the door can cause the meringue to crack and deflate, making a chewy mess instead of a light, fluffy cloud!

Notes

Hints and Tips:

  • Meringue are not suitable to freeze.
  • Top with cream and berries for a gorgeous pav.
  • Add a small amount of food colouring for small coloured meringue kisses
  • Pipe basket shapes onto the baking tray and fill with berries, cream, custard or warm fruit
  • Use as a topping for tarts and pies
  • Dip in chocolate and roll in coconut

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