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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Reviews
51
What did you think of this recipe?
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
happy
I made another recipie and it only has three ingredients and makes about 40 bu this recipie sounds great to
1
Lauren
I luv merengue
5
My name
10 minutes to put in SUGAR! Turned out great though.
3
morgan
super easy to make, and came out perfectly. i had never made them before :D
5
Margaret
Love this recipe, everything you expect from a meringue, crisp on the outside and soft and chewy in the inside, lovely sandwiched together with clotted cream.
4
Maddie
After I put all the ingredients in, it didn't seem that thick to hold. I have done heaps of meringues and it was a bit thicker so I don't know what happened.
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.
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
happy
I made another recipie and it only has three ingredients and makes about 40 bu this recipie sounds great to
1
Lauren
I luv merengue
5
My name
10 minutes to put in SUGAR! Turned out great though.
3
morgan
super easy to make, and came out perfectly. i had never made them before :D
5
Margaret
Love this recipe, everything you expect from a meringue, crisp on the outside and soft and chewy in the inside, lovely sandwiched together with clotted cream.
4
Maddie
After I put all the ingredients in, it didn't seem that thick to hold. I have done heaps of meringues and it was a bit thicker so I don't know what happened.