How to make meringues

April 17, 2008 (Last Updated: January 11, 2019)

Simple tips for smart food…

Meringues are easy to make. All you need is patience, time and the essential tips. Preheat the oven to 100°C. Beat 3 egg whites in a glass bowl until very stiff and glossy. Beat in 100g castor sugar and 15ml cornflour, and continue beating for 2 minutes. Spoon the mixture into a piping bag and pipe out desired shapes, or spoon the mixture onto a baking tray lined with baking paper and smooth out into discs, or build on to make a pavlova sheet. Bake in the oven for about 45 minutes then turn the oven off and allow the meringues to cool completely in the oven, undisturbed. Makes about 20 meringues.

COOK’S TIPS

• The utensils you are using must be spotlessly clean and very dry. Preferably use stainless steel and glass bowls.
• Make sure that you are not going to use your oven for anything else, as the meringues must cool undisturbed in the oven.
• Use very fresh eggs – this will make it easier to separate them.
• Separate the eggs in a different bowl to avoid any mistakes.
• For hard meringues the proportion of sugar and egg white is always 60ml for every egg white. For soft meringues it is 30ml sugar for every egg white.
• Meringues can be dipped into chocolate or a few drops of food colouring can be added to change their colour.

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