My family love their sweet treats and weekends are all about baking in our household. Sunday's are family lunch days and there is always some form of dessert. Today I am sharing my super easy meringue recipe.
The wonderful thing about this recipe is that meringue can be used to create a variety of other desserts. You can use it as a creative base for toppings, for Pavlova and Eton mess, or for decoration such as meringue bark. The list of options is endless.
Lets have a look at the magic ingredients to make these little crunchy favourites:
Egg whites – separated and this forms the base of the meringue
- Castor sugar – this forms that delicious outside crisp and sweetness[*]Cornstarch – the smooth, shiny mixture and marshmallow texture comes from [*]Salt – seasoning to balance out everything, it actually enhances the vanilla essence[*]Vanilla essence – because who doesn't love a little vanilla deliciousness.[*]Lemon juice – the secret ingredient to combine it all together
Meringue Recipe0 [small]from[/small] 0 [small]votes[/small]Recipe by Kerryn du ToitCourse: DessertCuisine: GlobalDifficulty: EasyPrep time
These meringue are deliciously crisp, sweet, and light as a cloud.Ingredients
3 large egg whites
1 tablespoon cornstarch
1 cup castor sugar
1/2 teaspoon lemon juice
1/2 teaspoon vanilla essenceMethodPreheat oven to 110 degrees Celsius.
Line a baking tray with baking parchment paper.Beat the egg whites until stiff peaks form.
Gradually add castor sugar and beat for 10 minutes until smooth and glossy.Fold in salt, lemon juice, vanilla essence and cornstarch.Put mixture into a piping bag and pipe your desired shape and size onto a baking tray.
Bake for 1 hour and 15 minutes.Leave in over and switch off for a further 30 minutes.Outside will be crispy and inside a fluffy marshmallow.
You can store in an air-tight container for up to 5-7 days.
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