Basic Meringues

Meringue can be used as a great base for desserts such as pavlova, Baked Alaska and lemon meringue pie. They also go superbly with summer fruits and clotted cream.



  • 4 egg whites
  • 100g caster sugar
  • 100g icing sugar

Method (click to mark as completed)

  1. Preheat the oven to 120°C
  2. Combine the sugars and set aside. Whisk the egg whites in the bowl on speed ‘5’ until fairly stiff. Add half the sugar and whisk until smooth and stiff peaks have formed.
  3. Remove the bowl, and lightly fold in the remaining sugar with a metal spoon.
  4. Line a tray with baking paper, and spoon or pipe the meringue mixture into ovals, then sprinkle with the remaining sugar.
  5. Cook on the lowest shelf of the oven for 1½ hours. Cool on a wire rack.
  6. Serve as they are or top with soft fruits, grated chocolate, or sweetened cream.

Completed steps (click to remove last step)