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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!

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Instructions
Ingredients
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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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Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
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For the Kimchi Pancakes:
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-Make 15 small pancakes.
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See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

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