Follow our step-by-step instructions to master the perfect meringue.
- Preheat oven to 150°C. Separate eggs by cracking on the side of a bowl. Divide each egg in half and pass the yolk from one shell to another, allowing the white to trickle into the bowl and dropping the egg yolk into a separate bowl. Store yolks covered in the fridge for up to 24 hours.
- Transfer the egg whites to the bowl of an electric mixer (or large bowl if using a hand-held beater), and beat on low speed, until the eggs are foamy and starting to bubble. Increase speed to high for 2-3 minutes or until soft peaks form.
- Add the sugar, a tablespoon at a time, and continue to beat on high for 2-3 minutes. By this stage the mixture should be stiff and glossy. Line a baking tray with non-stick baking paper.
- Transfer bowl to a workbench and spoon mixture onto the tray. (Alternatively, pipe into small shapes.) Make a well in the centre of each meringue. Reduce oven temperature to 140°C and bake for 35-40 minutes. Leave in oven (turned off) for 2-3 hours to dry out. Store in an airtight container for up to 1 day.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set