Easy Meringue

    Easy Meringue


    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.

    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

    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 (5)


    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


    I have never made meringue that satisfied me as best as this one did. it was perfect. did not shrink, get thin, run or disappear, plus it cut without pulling off of the pie. i will use this recipe from now on. thanks, you made my long time waiting for the perfect recipe worth it. - 08 Oct 2008


    Don't know what I did wrong. My "syrup" was thick with no possibility of pouring. I added it in and it did not disperse into the egg white mixture, so I ended up with countless tiny lumps - like poorly made gravy. I've looked so long for a great meringue recipe, so will try it again with my next lemon pie. Any hints on what I did wrong would be appreciated. - 08 Oct 2008

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