Easy Meringue

    Easy Meringue

    (28)
    26saves
    30min


    29 people made this

    This meringue is made with a sugar syrup and is stabilised by cornflour. More durable than most meringues. It can be used to top one lemon meringue pie, or can be piped onto a baking tray to make nests.

    Ingredients
    Serves: 8 

    • 2 tablespoons caster sugar
    • 2 tablespoons cornflour
    • 1/2 cup (125ml) water
    • 3 egg whites
    • 1/4 teaspoon salt
    • 1/2 teaspoon vanilla essence
    • 4 tablespoons caster sugar

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 220 degrees C.
    2. In a small saucepan, combine 1 1/2 tablespoons sugar and cornflour. Mix well then whisk in water. Cook over medium heat, stirring constantly until mixture is thick and clear. Remove from heat and allow to cool.
    3. In a large mixing bowl, combine egg whites, salt and vanilla essence. Beat until soft mounds form. Gradually add 4 tablespoons sugar, beating well after each addition.
    4. Continue to beat egg white mixture while slowly pouring in cornflour syrup. Beat until stiff peaks form.
    5. Spread meringue on top of pie, or pipe desired shapes onto baking paper-lined flat tray using a large pastry pipe.
    6. Bake in preheated oven for 12 minutes or until golden brown.

    Gluten Free

    To make Gluten Free options, ensure that you select a Gluten Free Cornflour. Some brands have wheat in it. Always read the ingredients list for allergy information.

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    Reviews and Ratings
    Global Ratings:
    (28)

    Reviews in English (26)

    by
    1

    Something else. I used this meringue to make nests. They turned out really dry and perfect for topping with custard or cream and fresh fruit. I would probably add a Tbsp more sugar if making nests again.  -  08 Oct 2008

    by
    0

    I gave this recipe a 2 for sending cooks down the wrong path. You are not looking for a clear 'syrup'. You are looking for a 'gel' instead. Make sure your mixer is on high when adding the 'gel' in. If you see the consistency get soupy, that means your 'gel' was not thick enough. Apply your 'gel' liberally into your whipped egg whites to keep the airy peaks. Make sure also to whip your egg whites away from your oven and do not try to do a meringue in high humidity or foggy days unless you want soupy results.  -  08 Oct 2008

    by
    0

    This is the yummiest, easiest, meringue recipe. It tasted and looked beautiful. this is the only meringue i have ever had turn out on a lemon pie. I highly recommend this recipe!!!!!  -  08 Oct 2008

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