Working with egg whites can be tricky. Follow Donna Hay's fool-proof recipe to get that perfect meringue texture every time ...
Place the egg white in the bowl of an electric mixer and whisk on high speed until soft peaks form.
Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++.
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+++.
Place the cornflour and vinegar in a small bowl and mix until smooth.
Add the cornflour mixture to the egg white mixture and whisk for 30 seconds or until well combined.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
+ 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.
++ Be patient when gradually adding the sugar to the egg white. Each tablespoon of sugar should be dissolved before the next is added.
+++ Take care not to over whisk 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.
It’s best to avoid making meringue on humid days. Excess humidity can cause meringue to sink during or after baking.
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