Here is a simple meringue recipe which you can use and adapt to make different shapes and flavours.
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Serves
10
Room Temperature Egg White
Lemon
Caster Sugar
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
Serves
10
Room Temperature Egg White
Lemon
Caster Sugar
Unlock Mob Premium
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Step 1.
Preheat the oven to 120ºC fan. Line a baking tray with baking parchment.
Step 2.
In a bowl, use an electric whisk to whip the egg whites with the juice of the lemon for about 5 mins until thick and glossy with soft peaks starting to form. Slowly beat in the sugar, 2 tablespoons at a time, and continue until you have stiff peaks form (when you hold the whisk up, the mixture should stand in a firm peak).
Step 3.
Use a metal spoon to spoon out big fist-sized, roughly rounded dollops of the beaten whites onto your prepared baking tray and bake for 1 hour or until set. Turn off the oven and leave the meringues inside to dry for another hour, with the oven door closed.
Step 4.
Once cooled, serve or store in an airtight container until ready to serve (they’ll keep for up to two weeks).
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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