Basic meringues

Basic meringues

Make your own basic meringues for high tea treats and to decorate cakes.

  • 1 hr 30 mins
  • Makes about 50
  • Easy

INGREDIENTS

  • 4 egg whites
  • 250ml castor sugar
  • 30ml cornflour
  • 10ml white vinegar
  • pinch salt

METHOD

  1. Preheat oven to 110°C. Line 2 baking trays with baking paper. Beat the egg whites until stiff peaks form.
  2. Gradually add the sugar, while beating, until the mixture is glossy. Add the cornflour and vinegar and continue beating for 3 minutes.
  3. Spoon into a piping bag fitted with a 1cm round nozzle. Pipe about 3cm dollops onto prepared trays. Bake for about 1 hour or until they dry and can be lifted off the paper. Cool. Store in airtight containers.

Variations: 

  • Colour the meringue according to your preference with different food colourings.
  • Use different nozzles like open or closed star nozzles and pipe into different sizes (adjust baking time accordingly).
  • Brush vertical streaks of food colouring (one or more colours) in a piping bag before filling with the meringue for a streaky effect.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: DYLAN SWART

Magazine issue date: October, 2017


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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