I’ve always shied away from baking meringues fearing the worst – sloppy mixture; under baking; over baking – all very headache inducing!
I gave this recipe a go and it worked a treat. The meringues were light, airy and melt in the mouth.
This recipe made 14 individual meringues and also works for one big pavlova – top with whipped double cream and pile on summer fruits and you’ve got yourself a crowd pleaser right there.
Experiment with brown sugar to add a golden, majestic colour to your meringues.
4 large egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
Heat oven to 150C/130C fan/gas 2
Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
Dollop serving spoon sized portions of the meringue mix onto greaseproof paper (or for a pavlova, spoon the entire mix creating a round with raised sides). Bake for 50 mins/1 hr, then turn off the heat and let the meringues cool completely inside the oven.
Be sure to store the meringues in an airtight container to avoid a soggy bottom. Nobody likes a soggy bottom. They should then keep for a good couple of weeks.