You know how much I love meringue based desserts. I mean, for someone who doesn’t spend a lot of time in the kitchen, I’ve posted 2 food blog posts in the space of less than a month and both contained meringue! So, I thought that I would share the really simple (and delicious) meringue recipe that I use on the regular, given to me by a friend of mine! It allows me to make my meringues just the way I like them: crispy on the outside and chewy on the inside. Perfect!
It works for both large pavlova bases as well as mini meringues and will make either 2 large bases or about 100 mini-meringues. 100 sounds like a lot, but believe me, they disappear rather quickly!
- 4 egg whites (at room temperature)
- A pinch of salt
- 1 cup of sugar
- 2 teaspoons of cornstarch (I just use regular old Maizena cornflour)
- 1 teaspoon white wine vinegar
- 1/2 a teaspoon of vanilla essence
Other things you will need:
- Mixer with whisk attachment
- Measuring cups and spoons (I love my set from Woolworths – it was a definite spoil for me!)
- Piping bag (if you are making small meringues)
- Baking trays
- Baking/parchment paper
- Preheat your oven to about 150 deg Celsius. I usually go to about 140 because I have a convection oven.
- Line your baking trays with baking paper
- Separate your eggs. I use separate bowls for this, because invariably I break at least one egg yolk into the white while trying to separate it🤦♀️. Which will make the meringues flop. This way I prevent any huge disasters!
- Place your egg whites and salt in the mixer bowl and mix until peaks form. It takes a few minutes, so just be patient 😊
- With the mixer still on high, slowly add the sugar. I usually do about a tablespoon at a time, until the whole cup has been added.
- Mix until shiny peaks start to form. They really are glossy – so pretty!
- Remove the bowl from the mixer and sift the cornstarch into the mixture.
- Add the vinegar and vanilla essence to the mixture and fold everything in.
To make pavlova base:
Half the meringue and place each half on the 2 baking trays. Use the spatula to spread into a circle, about 2 cm thick. Place the shells in the preheated oven – the recipe calls for baking for about 1 and a half hours, but I find this too long. I check after about 45 minutes – if it’s looking almost done, I switch the oven off and let the meringues sit in the cooling down oven until they are done.
To make meringues:
Spoon the mixture into your piping bag and pipe onto the parchment paper. I have yet to find an easy (or clean) way to do this – I usually land up muttering a few choice words while the mixture squeezes out of the top instead of the bottom! However, I do get there in the end! Once the meringues have been piped, place the baking trays in the oven and bake for about 30 to 45 minutes. I check after about 30 minutes and, if they are almost done, I will switch the oven off and let them finish cooking in the cooling down oven.
And we’re done! Of course, I had to make a Christmas Eton mess with them – I dusted the whole thing in icing sugar for the snow effect!
I was always too scared to try to make meringues, because I had been told that they were so difficult to make. In truth however, they really are so simple to make.
I’d love it if you would give this recipe a try and let me know how it goes!