Caster Sugar
The fine crystal of Chelsea...
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Desserts
Baby Meringues
20 mins
45 mins
Easy
8
Like adult meringues, but smaller! They are light, airy and crispy. Slightly sweet with a hint of flavour or colour of your choice... they look cute stacked on the dessert table.
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- Ingredients
- Method
Ingredients
- 6 egg whites
- 2 cups Chelsea Caster Sugar (450g)
- 1 tsp Edmonds Fielder's Cornflour
- 1 tsp vanilla essence
- 1 tsp white vinegar
- Food colouring (optional)
To Serve (optional)
- Whipped cream
- Fresh fruit
- Berry or chocolate sauce
Chelsea Products in Recipe
Reviews
58
What did you think of this recipe?
Cushla
Perfect and easy
5
Jules
I accidentally added the egg whites and sugar at the beginning. I just kept them beating for 10 minutes and they still look great..
5
Janie
Great simple recipe, turned out great 👍
5
yUMmY MUmMy
Yummyyyy it looks good and taste good so it really yummy
5
jhon
turned into blob of mess do not use this recipe
1
Vicki
How long will these meringues keep for
5
HoLa MaMi
Very delicioussss def recommend
4
AnAsTaSiA aNd PeYtOn
easy but the vinger had exploded on the mirengues but tasted yummy still:D
4
meow
how long do you beat the egg whites before adding sugar, and how much sugar should you add gradually? my mixture always turns out runny :(
5
Cee
Amazing!! As a tip to anyone reading this, it's super important to follow the recipe to the T to ensure success. If the mixture turned out runny it's because you either didn't beat the egg enough before adding the sugar or added the sugar too quickly. Castor sugar is super important to ensure success. (Also avoid beating the mixture too much AFTER adding the sugar. Meringue is like making a pavlova!!)
5
Method
Preheat oven to 110°C bake. Line two large baking trays with baking paper.
In a large bowl (not plastic) beat egg whites until soft peaks form. Gradually, add Chelsea Caster Sugar very slowly. The sugar adding process should take at least 10 minutes. The resulting mixture should be thick and glossy.
Beat in the cornflour, vanilla essence and vinegar until just combined.
Use food colouring to tint the mixture if desired.
Spoon or pipe mixture into little 'blobs' on prepared trays. Bake for 45 minutes. The meringues should be dry all over and lift off the paper easily.
Cool on a wire rack before transferring to an airtight container (they will keep well for a couple of weeks).
Serve with whipped cream, fruit and berry or chocolate sauce, if desired.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
58
What did you think of this recipe?
Cushla
Perfect and easy
5
Jules
I accidentally added the egg whites and sugar at the beginning. I just kept them beating for 10 minutes and they still look great..
5
Janie
Great simple recipe, turned out great 👍
5
yUMmY MUmMy
Yummyyyy it looks good and taste good so it really yummy
5
jhon
turned into blob of mess do not use this recipe
1
Vicki
How long will these meringues keep for
5
HoLa MaMi
Very delicioussss def recommend
4
AnAsTaSiA aNd PeYtOn
easy but the vinger had exploded on the mirengues but tasted yummy still:D
4
meow
how long do you beat the egg whites before adding sugar, and how much sugar should you add gradually? my mixture always turns out runny :(
5
Cee
Amazing!! As a tip to anyone reading this, it's super important to follow the recipe to the T to ensure success. If the mixture turned out runny it's because you either didn't beat the egg enough before adding the sugar or added the sugar too quickly. Castor sugar is super important to ensure success. (Also avoid beating the mixture too much AFTER adding the sugar. Meringue is like making a pavlova!!)
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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