Create perfectly crispy and delicious meringues with this fail-proof recipe. A low baking temperature ensures they remain crisp and don’t discolor, while a double layer of greased baking paper prevents sticking.
6 egg whites (180 ml)
450 ml castor sugar (380 g)
2.5 ml cream of tartar
Flavouring of choice, such as vanilla seeds or 30 ml sifted cocoa powder
Colouring of choice (optional)
Some more ideas...
* You can make colourful meringues and sprinkle them with glitter, sprinkles, silver balls etc. before baking them. The low heat at which they are baked will not affect the colour of the decorations you use.
* This recipe also can be used to make large or small meringue baskets – I sometimes sprinkle them with flaked almonds to make them extra special
Preheat the oven to 100 °C.
Line a baking sheet with a double layer of well-greased baking paper.
Whisk the egg whites until stiff, but not dry.
Add the castor sugar gradually while whisking, ensuring it’s fully incorporated.
Whisk until the mixture is very stiff and shiny.
Add the cream of tartar and your chosen flavouring (such as vanilla seeds or sifted cocoa powder), and fold in thoroughly.
Add optional coloring if desired.
Shape freeform meringues onto your lined baking trays, or use a piping bag to create decorative shapes.
Bake for 2 hours.
After baking, switch off the oven and leave the meringues inside, preferably overnight, until completely cool.
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