Meringue discs with blueberries and whipped cream

Meringue discs with blueberries and whipped cream

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  • Makes 8 small discs
  • Easy
  • 20 minutes
  • 1 hour


  • 130 g liquid egg white (the equivalent of 4 egg whites)
  • 200 g caster sugar
  • 2 t cornflour
  • 1 t white wine vinegar

Cooking Instructions

Preheat the oven to 150°C.

Beat the egg whites until stiff peaks form. Sprinkle in the sugar and mix until glossy. Add the cornflour and vinegar and fold in lightly using a metal spoon.

Spoon the mixture onto a baking tray lined with baking paper and, using a spatula, flatten the tops to make round discs. Bake for 1 hour.

Turn off the oven and allow the meringues to cool in the oven completely.

Serve with fresh berries, whipped cream and a dusting of icing sugar.

TASTE's take: Woolworths’ new free-range liquid egg is available in bottles of six whole freerange eggs, or 10 egg whites.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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