I love the endless options you have when making meringue, classic pavlova, meringue layer cakes, little kisses and of course the crowd pleasing lemon meringue pie. All are incredible and rather easy to make, I’d love to know your favorite meringue recipe. x
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150ml egg whites (approximately 4 egg whites – left over from lemon curd)
1 cup (220g) caster sugar
1 teaspoon white vinegar
Using paper towel and a little vinegar wipe down the mixing bowl and beater to remove any grease residue – this will ensure the egg whites whip properly.
Place the egg whites in the bowl of an electric mixer and beat until stiff glossy peaks form. Gradually add the sugar and vinegar and beat until the mixture this thick and glossy. Use immediately.
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