Basic meringue
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- Abigail Donnelly
- 4
- Easy
- 15 minutes
- 2 hours
Ingredients
- 2 egg whites
- 5 ml lemon juice
- 170 ml caster sugar
- 10 ml icing sugar
- 45 ml cornflour
- Extra icing sugar, to dust
Cooking Instructions
Preheat the oven to 120°C. Combine the egg whites and lemon juice in a bowl. Beat with an electric mixer on high speed, gradually adding the caster sugar, then whisk until dissolved, about 10 to 15 minutes. Fold the sifted icing sugar through.
Lightly grease oven trays, lightly grease with butter and dust with sifted cornflour. Place the meringue mixture into a piping bag with the desired tube, and pipe small or large rounds, or any desired shape. Bake until crisp.
For petite meringues this will be about 40 minutes and for larger, thicker shapes about 60 to 90 minutes.
Turn off the oven and leave to cool. Sandwich the meringues together with ice cream or cream, or serve dusted with icing sugar.
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