Caster Sugar
The fine crystal of Chelsea...
Details page sections
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.
Keep my screen awake
- 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
56
What did you think of this recipe?
bob
good
5
Unknown
Amazing
5
1486324617
I had heaps of fun baking these with my little sister! It's a really good recipe that even the younger children can help with!
5
Ben
I made them really small and they came out perfect with minimal mess.
5
???
hi, I have a question, do u have to use caster sugar? can I just use normal sugar?Chelsea Sugar:For best results we advise using Chelsea Caster Sugar. The fine crystal of Chelsea Caster Sugar dissolve easily and is ideal for meringues.
5
Unknown
First time ever I made Merginues I used this recipe and they were a hit. I got lots of compliments. Awesome !!!
3
Katherine
Works fine with regular sugar. I definitely halve the mix as well.
5
Ella
Second time...SoOOOOOOOOOOOOOOOO GOOOOOOOD100000/10Thank you
5
Sammi
It was really runny
1
Poppy H
This recipe worked great! They were perfectly crispy on the outside and a little bit spongey on the inside. This was my first time making meringues and this recipe made it so easy. Just remember to whip the egg whites and THEN put the sugar in (we put them both in at the same time and it wasn't as fluffy. I am definitely going -to make these again! We also used peppermint extract and strawberry extract instead of different colours. THIS IS THE BEST RECIPE OUT THERE ❤️
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
56
What did you think of this recipe?
bob
good
5
Unknown
Amazing
5
1486324617
I had heaps of fun baking these with my little sister! It's a really good recipe that even the younger children can help with!
5
Ben
I made them really small and they came out perfect with minimal mess.
5
???
hi, I have a question, do u have to use caster sugar? can I just use normal sugar?Chelsea Sugar:For best results we advise using Chelsea Caster Sugar. The fine crystal of Chelsea Caster Sugar dissolve easily and is ideal for meringues.
5
Unknown
First time ever I made Merginues I used this recipe and they were a hit. I got lots of compliments. Awesome !!!
3
Katherine
Works fine with regular sugar. I definitely halve the mix as well.
5
Ella
Second time...SoOOOOOOOOOOOOOOOO GOOOOOOOD100000/10Thank you
5
Sammi
It was really runny
1
Poppy H
This recipe worked great! They were perfectly crispy on the outside and a little bit spongey on the inside. This was my first time making meringues and this recipe made it so easy. Just remember to whip the egg whites and THEN put the sugar in (we put them both in at the same time and it wasn't as fluffy. I am definitely going -to make these again! We also used peppermint extract and strawberry extract instead of different colours. THIS IS THE BEST RECIPE OUT THERE ❤️
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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt