Meringue
By Jody AllenThe 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
12time needed
prep cookingredients
3difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 123g serve |
Qty per 100g |
|
| Energy | 276kJ | 225kJ |
| Protein | 13.2g | 10.8g |
| Fat,total | 0.21g | 0.17g |
| -saturated | 0g | 0g |
| Carbohydrate | 1.49g | 1.21g |
| -sugars | 1.47g | 1.2g |
| Dietary Fibre | 0.13g | 0.1g |
| Sodium | 202mg | 164mg |
276kJ
13.2g
0.21g
0g
1.49g
1.47g
0.13g
202mg
Ingredients
- 6 Egg Whites
- 1 tsp Vanilla Extract
- 1 1/2 cups Caster Sugar
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Method
- Preheat oven to 125 degrees.
- 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.
- Slowly add caster sugar as you whip.
- 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.
- 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!
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