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Quick & Easy Meringue Recipe

Prep

20 MINS

Bake

1hr 30mins

Serves

12

Difficulty

Medium

About

Classically simple and delicious, meringues are a long-standing family favourite. If you think meringue nests are too tricky to make from scratch – think again! This quick and easy meringue recipe yields the lightest, fluffiest, crispiest meringues you’ve ever tasted. What are you waiting for? Give it a go!

made using

Golden Caster

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Instructions
Ingredients
Reviews

Meringue Recipe

Follow this 6-step easy meringue recipe to make the tastiest meringue nests you’ve ever had!

Step 1

Preheat the oven to 130°C /Fan 110°C/ Gas 1/2. Line 2 baking sheets with non-stick baking parchment.

TOP TIP

This type of meringue is ‘dried-out’ in the oven at a low temperature – you can open the oven door at any time without fear of them collapsing.

Step 2

Put the egg whites into a large, perfectly clean, grease-free bowl. Add the pinch of salt. Whisk until they hold their shape, but stop once they do. Over-whipping at this stage can cause the egg whites to separate.

TOP TIP

Be extra careful when removing your meringues from the baking paper, if you’re too heavy handed then they could easily crack or crumble.

Step 3

Add half the Tate & Lyle Golden Caster Sugar, whisking well. Whisk in the vanilla extract, then the cornflour, then add the remaining sugar and whisk until the whites are stiff and glossy.

TOP TIP

Feel free to get creative when it comes to serving your meringues. Although cream and fresh fruit are popular side-servings (particularly strawberries, raspberries, grapes and blueberries), you could always try serving your meringue nests alongside a number of other sweet dessert treats.

Step 4

Place 6 heaped mounds of the meringue onto each baking sheet, spreading them out slightly, though allowing space between them.

TOP TIP

If you’re making your meringues for an extra special occasion – such as a party or other event – why not try adding a few drops of food colouring to your meringues to give them a pretty, pastel appearance.

Step 5

Transfer to the oven and bake for 1½ -2 hours to dry out, then switch off the oven and leave the meringues inside until completely cooled (unless you need your oven). When cold, carefully remove them from the baking paper.

TOP TIP

If you enjoyed making this quick and easy meringue recipe, be sure to pass it along to your family and friends!

Step 6

Serve with whipped fresh cream, raspberries and strawberries.

Ingredients – 8 items

Serving

1

Egg whites

Large

4
Salt-table

Pinch of salt

1
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

225 g
Vanilla

Vanilla extract

3-4 drops
Cornstarch

Cornflour

1 tsp

Whipped cream

Fresh, to serve

Raspberries

Raspberries

To serve

A handful
Strawberries

Strawberries

To serve

A handful

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

Which one do you think looks best?
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It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

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From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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