Donna Hay: Basics To Brilliance

Working with egg whites can be tricky. Follow Donna Hay's fool-proof recipe to get that perfect meringue texture every time ... 


  • 225ml eggwhite (about 6 eggs)+

  • 1½ cups (330g) caster (superfine) sugar

  • 1 tablespoon cornflour (cornstarch)

  • 1½ teaspoons white vinegar


  • 1.

    Place the egg white in the bowl of an electric mixer and whisk on high speed until soft peaks form.

  • 2.

    Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++.

  • 3.

    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+++.

  • 4.

    Place the cornflour and vinegar in a small bowl and mix until smooth.

  • 5.

    Add the cornflour mixture to the egg white mixture and whisk for 30 seconds or until well combined. 

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 204kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 0g
  • Carbohydrate 51g
  • Sugar 50g
  • Sodium 4mg

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.

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+ 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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Posted by Deb305Report
Can you please tell me the correct ove temperature and time to cook the No Fail Meringue mixture please?