Caster Sugar
The fine crystal of Chelsea...
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Desserts
Baby Meringues
20 mins
45 mins
Easy
8
Like adult meringues, but smaller! They are light, airy and crispy. Slightly sweet with a hint of flavour or colour of your choice... they look cute stacked on the dessert table.
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- Ingredients
- Method
Ingredients
- 6 egg whites
- 2 cups Chelsea Caster Sugar (450g)
- 1 tsp Edmonds Fielder's Cornflour
- 1 tsp vanilla essence
- 1 tsp white vinegar
- Food colouring (optional)
To Serve (optional)
- Whipped cream
- Fresh fruit
- Berry or chocolate sauce
Chelsea Products in Recipe
Reviews
96
What did you think of this recipe?
Leralynn
Every year, this is a winner!! I add raspberry flavouring and oink food colouring for a slightly tart meringue :)
5
Sophie
5
Alida
Love it
5
Caren A
A classic for a reason!
5
Sheila Paddison
5
Ariana
I love this so much, they just melt in my mouth 😋🥰
5
Ilyssa
2
Millicent Buttrose
Delicious!
3
Gail Marshall
Easy to make
5
Abby
this recipe was really amazing. Definitely a pavlova style meringue - it was soft and chewy on the inside. Easy to make just make sure you whip the eggs for long enough while adding the sugar etc. Cooked in the time the recipe said. It made 50 meringues so definitely could halve the recipe next time! I used these for a Christmas wreath with whipped cream and fruit and everyone loved it! Absolute hit! I will be making this again. Overall amazing recipe, delicious and easy. Would 100% recommend to anyone - even kids. 10/10 recipe
5
Method
Preheat oven to 110°C bake. Line two large baking trays with baking paper.
In a large bowl (not plastic) beat egg whites until soft peaks form. Gradually, add Chelsea Caster Sugar very slowly. The sugar adding process should take at least 10 minutes. The resulting mixture should be thick and glossy.
Beat in the cornflour, vanilla essence and vinegar until just combined.
Use food colouring to tint the mixture if desired.
Spoon or pipe mixture into little 'blobs' on prepared trays. Bake for 45 minutes. The meringues should be dry all over and lift off the paper easily.
Cool on a wire rack before transferring to an airtight container (they will keep well for a couple of weeks).
Serve with whipped cream, fruit and berry or chocolate sauce, if desired.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
96
What did you think of this recipe?
Leralynn
Every year, this is a winner!! I add raspberry flavouring and oink food colouring for a slightly tart meringue :)
5
Sophie
5
Alida
Love it
5
Caren A
A classic for a reason!
5
Sheila Paddison
5
Ariana
I love this so much, they just melt in my mouth 😋🥰
5
Ilyssa
2
Millicent Buttrose
Delicious!
3
Gail Marshall
Easy to make
5
Abby
this recipe was really amazing. Definitely a pavlova style meringue - it was soft and chewy on the inside. Easy to make just make sure you whip the eggs for long enough while adding the sugar etc. Cooked in the time the recipe said. It made 50 meringues so definitely could halve the recipe next time! I used these for a Christmas wreath with whipped cream and fruit and everyone loved it! Absolute hit! I will be making this again. Overall amazing recipe, delicious and easy. Would 100% recommend to anyone - even kids. 10/10 recipe
5
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ingredients
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar (450g)
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp Edmonds Fielder's Cornflour
- 300ml Meadow Fresh Original Cream, whipped
- Fruit, to decorate
ingredients
- 4 egg whites
- 1 ½ cups Chelsea Caster Sugar
- 2 tbsp boiling water
- 1 tsp vinegar (I use malt vinegar)
- 1 tsp vanilla essence
ingredients
- 175g Chelsea Caster Sugar
- 3 large egg whites (at room temperature)
- Fresh fruit (sliced strawberries, passionfruit, sliced melon, kiwifruit)
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learn about baking
How to Choose SugarFor Baking?
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