Skip to content

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

View product 
Share this recipe
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

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
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!
We don't know why people put carrots in cake... but we applaud the zany person who first tried it! 🥕

Now here we all are in 2024 and it's National Carrot Cake Day - a day devoted to our favourite cream cheese and walnut-covered beauties.

(And a great excuse to go bake one!) Here's our recipe - link in bio!
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

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:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?

Our Products

View all products