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Meringues: step-by-step

Recipe from: 9/28/1989 12:00:00 AM
Ingredients 6
Servings 0


  • 4
    egg whites
  • 120
    castor sugar
  • 120
    icing sugar
  • 250
  • 2
    vanilla essence


Preheat the oven to 100 ºC (200 ºF). Line a baking sheet with greased waxed paper. Beat the egg whites until soft peaks are formed. Add the castor sugar by the spoonful, beating continuously. The mixture is ready when it remains in the mixing bowl when the bowl is held upside down. Sift small quantities of the icing sugar over the egg white mixture and fold in with a metal spoon. Place the mixture in a piping bag and pipe meringue rosettes onto the prepared baking sheet. Alternatively, drop spoonfuls of the mixture on the baking sheet, using two spoons. Bake in the preheated oven until the meringues are completely dry and allow to cool in the oven before removing. (Leave the meringues in the oven overnight to dry out). Whip the cream until stiff and flavour with the vanilla essence. Sandwich meringue rosettes together with the filling, not more that two hours before serving.

Read more on: bake  |  eggs

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