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Best-Ever Meringues

Meringues can be made ahead and will keep for several weeks in an airtight container. For best results use egg whites that are at least seven days old, and at room temperature. Save the yolks to use in Hollandaise or Creme Anglaise.

Prep Time

15 mins

Cook Time

60 mins

plus cooling

Serves

150 tiny or 60 medium

Gluten Free

Baking

Special Occasions

Dessert

Kiwi

$

Nut Free

Vegetarian

Kids

Ingredients

5 large egg whites

a pinch of salt

160 g caster sugar

160 g icing sugar

1 tsp vanilla extract

Method

STEP 1

Heat oven to 180°C and line 2 baking trays with baking paper.

STEP 2

In a very clean bowl and using an electric beater, beat egg whites with salt until stiff.

Add caster sugar and beat on high speed for 10 minutes.

Fold in icing sugar and vanilla.

Spoon small spoonfuls of mixture onto prepared trays.

Place in preheated oven and immediately reduce heat to 120°C.

Cook for 1 hour, then turn off oven and leave meringues to cool in oven.

NOTE

Up to an hour before serving, sandwich meringues together with whipped cream and decorate with berries. If desired, the whipped cream can be flavoured with a little lemon or lime curd, Berry Compote, passionfruit pulp or Kahlua liqueur. Dust lightly with sieved cocoa if desired.

HINT

Save the yolks to use in Hollandaise or Creme Anglaise

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