A favourite treat to serve for children and adults alike, they are not difficult to make and look gorgeous on a summer table. To make them special for a girlie birthday, swirl a toothpick dipped in red food dye through each mount of meringue to create a beautiful pattern. For a delightful pudding server with a bowl of seasonal fresh fruit and lashes of whipped cream.

Meringue Ingredients

Makes 12 medium meringues or 24 smaller

• 6 free range egg whites
• 350g caster sugar

To make the Meringues

Preheat the oven to 140°C

1. Separate the egg whites and yolks. Ensure that no yolk is with the egg whites. Save the yolks for making homemade custard or scrambled egg or omelette.
2. In a bowl whisk the egg whites into firm peaks, then gradually whisk in a little sugar at the time, until you have a stiff shiny meringue. Use two spoons or a piping bag for a professional look to dollop out on ready prepared lined (parchment paper) baking sheets.
3. Bake in the oven for approx. 45-60 minutes, for a gooey centre. Bake for 60-85 mins for a more dry crumbly (good for Eton mess) meringue. Leave them to cool on the baking sheet, until completely cooled.

Enjoy!

Download Meringues recipe in pdf format (134kb)