Basic meringue – video
Our basic meringue recipe is easy to follow, watch this video to learn the correct technique.
We’ve topped the meringue nests with a creamy lemon and ginger biscuit topping like in this mini lemon meringue pies recipe.
This video was made for us by our friends at Fisher & Paykel, using their home appliances.
How to make meringue:
- Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Whisk in the vanilla extract until combined.
- Line a baking tray with baking paper, fixing it in place with a tiny blob of meringue in each corner. Using a metal spoon, place 6 craggy dollops of meringue on the baking paper, well spaced apart.
- Bake for 1¼ hours for mallowy centres, or 1½ hours if you prefer crisper meringues. Peel off the baking paper, then transfer the mallowy meringues to a wire rack to cool, or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.
Take a look at our marvellous meringue collection.
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