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No-Fail Meringue Mixture

Get this quick and easy vegetarian dessert from Donna Hay's Basics to Brilliance.

Ease of Cooking
Easy

Method of Cooking
Mixing

Prep Time
30 minutes

Yield
1 serving

Ingredients

  • 225 millilitres eggwhite (about 6 eggs)+
  • 1½ cups caster (superfine) sugar
  • 1 tablespoon cornflour (cornstarch)
  • 1½ teaspoons white vinegar

Method

  1. Place the eggwhite in the bowl of an electric mixer and whisk on high speed until soft peaks form.
  2. Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++.
  3. Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy+++.
  4. Place the cornflour and vinegar in a small bowl and mix until smooth.
  5. Add the cornflour mixture to the eggwhite mixture and whisk for 30 seconds or until well combined. Makes 1 quantity
    NOTES:
  1. + Making meringue is a science. Be sure to measure your ingredients carefully, including the eggwhites as egg sizes do vary. Fresh, room temperature eggs work best – when whisked they’ll become fluffy and voluminous, plus they’re more stable during baking.
  2. ++ Be patient when gradually adding the sugar to the eggwhite. Each tablespoon of sugar should be dissolved before the next is added.
  3. +++ Take care not to overwhisk the meringue mixture – it’s ready when it’s thick, glossy, smooth and there are no more sugar granules. You can check this by rubbing a little mixture between your thumb and forefinger.
    TIP:
  1. It’s best to avoid making meringue on humid days. Excess humidity can cause meringue to sink during or after baking.

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