Chelsea

celebrating 130 years 1884-2014

Baby Meringues

By Chelsea Sugar
Baby Meringues
8 servings
  • 26 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 45 mins
  • Serves
    8
Ingredients

    6 egg whites
    2 cups Chelsea Caster Sugar
    1 tsp vanilla essence
    1 tsp white vinegar
    1 tsp Edmonds Cornflour
    Pink food colouring
    Blue food colouring
    Whipped cream to serve or Dairy Free Berry Sauce (see tip below)

Method

    In a large bowl (not plastic) beat egg whites until soft peaks form. Gradually, add Chelsea Caster Sugar very slowly. The mixture should be getting thick with each addition. The whole sugar adding process should take at least 10 minutes. Beat in the essence, vinegar and Edmonds Cornflour.
    Put half of the mixture into a separate bowl and, using a few drops of food colouring, colour one bowl pink and the other blue. Spoon mixture out into little 'blobs' onto a baking paper covered tray. Bake in a low 110°C - 120°C oven for 45 minutes.
    The meringues should lift off the paper easily.
    Cool on a wire rack and jam together with whipped cream, when cold.

    Tip: For a dairy free alternative omit the cream and instead drizzle with berry sauce (blitz fresh or frozen berries with a little icing sugar in a food processor). Pour onto meringues just before serving, garnish with extra berries. The fruit will complement the sweetness of the meringues.

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Reviews

Average Rating
4.526
(26 reviews)


Amazing

It turned out beautifully, they were delicious. Thanks for the recipe.

After I put all the ingredients in, it didn’t seem that thick to hold. I have done heaps of meringues and it was a bit thicker so I don’t know what happened.

I absolutely love this recipe definitely one of my favourites!

I made half a mix and there were heaps, it was a tad sweet next time I will cut the sugar back a little.

Love this recipe, they were so yum and they batch MAKES SO MUCH!!

Absolutely delicious. Thanks for the recipe x

Works fine with regular sugar. I definitely halve the mix as well.

hi, I have a question, do u have to use caster sugar? can I just use normal sugar?
Chelsea Sugar:
For best results we advise using Chelsea Caster Sugar. The fine crystal of Chelsea Caster Sugar dissolve easily and is ideal for meringues.

Made these, love them but they make so many!!! Made half into meringues and made a pink pavlova with the leftovers!! 14yr old sister loved them!

tried it for the first time today
worked a treat!! (excuse the pun)
thank you soooo much!! I loved it! I will use it again and again!
Delicious!

ima pro

I am not sure if I like it.

Tip: I used a soup spoon to get the desired shape and size for my event. Also, instead of halving the batch for the different colours, I found it easier just to make 2 separate batches.

Amazing, Perfect, Brilliant.
They were the best ever it was the first time I had ever made meringues. We served them with cream and cooked plums, yum!

Great recipe love it

good

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I had heaps of fun baking these with my little sister! It's a really good recipe that even the younger children can help with!

I have a similar recipe which is my fall back especially for kids. But I only use 2 egg whites, half a cup of castor sugar and no vinegar. I make in the evening putting the oven up to 180 then turning it off when I put the meringues in and leave them there over night. Makes about 30. Fun to play around with different essences and colourings. Strawberry and pink, almond with choc chips for adults, sprinkled with 100 s and thousands etc.

super easy to make, and came out perfectly. i had never made them before :D

ok but not perfect.

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Doing these for a market, brilliant!

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Love this! I have always been afraid to make these! Enjoyed by my daughter who is dairyfree!

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awesum!!!!!!!!!!!!!!!!!!!!!!!

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First time ever I made Merginues I used this recipe and they were a hit. I got lots of compliments. Awesome !!!

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