10 hours 22 mins

    This basic piped meringue is a light-as-air treat. Sprinkle with hundreds and thousands or coloured caster sugar for decoration.

    1 person made this

    Serves: 12 

    • 4 egg whites
    • Pinch of salt
    • 1 tablespoon lemon juice or 1 teaspoon white vinegar
    • 115 g caster sugar
    • 115 g icing sugar
    • 1 tablespoon cornflour

    Prep:20min  ›  Cook:10hr2min  ›  Ready in:10hr22min 

    1. Beat egg whites and salt until stiff peaks form. Use an electric whisk first at low speed, then at a higher speed.
    2. Gradually add lemon juice and the caster sugar. Keep beating egg white mixture until it is very shiny and sugar has dissolved.
    3. Mix icing sugar and cornflour; sift onto egg white mixture. Fold in using a spatula. To retain the air sealed in the mixture, do not stir.
    4. Line a baking tray with baking paper. Place meringue mixture in a piping bag. Hold bag upright and pipe mixture into individual portions on the tray.
    5. Place baking tray in preheated oven. Immediately close the oven door. After 2–3 minutes, turn off the oven; do not open for 8 hours.
    6. For meringues that are to be filled with cream, use your thumb to carefully make an indent in the base of the still slightly moist meringues 1 hour before the end of the drying time.

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    Reviews in English (1)


    Just wondering is the meringues supposed to be gooey in the inside?  -  06 Feb 2013  (Review from Allrecipes AU | NZ)