zoom Basics To Brilliance  By Donna Hay (©Donna Hay 2017)

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Donna Hay's no-fail meringue mixture

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Donna Hay's no-fail meringue mixture

    Makes: 1 quantity

    Ingredients

    225ml egg white (about 6 eggs)*
    330g caster sugar
    1 tablespoon cornflour
    1½ teaspoons white vinegar

    *Making meringue is a science. Be sure to measure your ingredients carefully, including the egg whites, 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.

    Method

    1. Place the egg white 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. Be patient when gradually adding the sugar to the egg white. Each tablespoon of sugar should be dissolved before the next is added.

    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. 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.

    4. Place the cornflour and vinegar in a small bowl and mix until smooth.

    5. Add the cornflour mixture to the egg white mixture and whisk for 30 seconds or until well combined. See the recipes that follow for how to bake this meringue mixture. 

    Lemon meringue pie

    Individual meringues

    The perfect pavlova

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary