Caster Sugar
The fine crystal of Chelsea...
Details page sections
Desserts
Meringues
15 mins
1 hours
30 mins
Moderate
10
A great use for leftover egg whites! Try piping the meringue into basket shapes - they make great mini pavlovas for summer barbecues.
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- Ingredients
- Method
Ingredients
- 4 large egg whites, at room temperature
- 115g Chelsea Caster Sugar
- 115g Chelsea Icing Sugar
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
17
What did you think of this recipe?
ashleigh
i havent made these yet bc idk how long to bake them for some reason its says: 'Bake for 1 1 ,,2-1 3 ,,4'idk what to do help. CHELSEA: Sorry about that! It should be 1 1/2 - 1 3/4 hours. We have updated the recipe!
3
Rosalene Bradbury
Simple, superb, what's not to like?
5
Haru
Super yummy. i had some egg whites left over from making the custard for my christmas trifle and thought i'd make these. they turned out very well but i forgot to use icing sugar, after reading some of the reviews maybe its better without the icing sugar lol.
5
Bob stop complaining you just can’t cook.
idk its good there.
5
Rachel
Very easy to make and delicious result
5
Megan D
was so easy love this
5
Unknown
so cute and delicious.
5
Bob
Way to runny never use this recipe
1
Nat
The Meringues were fine, but baking paper is the biggest lie in history.
2
Shirley
This recipe didn't work for me at all. I think maybe the icing sugar must've made the mixture too runny so I couldn't even put them in the oven.
1
Method
Preheat the oven to 100°C fan bake. Line 2 baking trays with baking paper.
Tip the egg whites into a large clean mixing bowl (not plastic). Beat on medium speed with an electric hand whisk for 3 minutes. Turn the speed up and start to add the Chelsea Caster Sugar, a tablespoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly as it helps prevent the meringue from weeping later. When ready, the mixture should be thick and glossy.
Sift a third of the Chelsea Icing Sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the icing sugar a third at a time. Don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
Spoon or pipe mixture onto prepared trays (approx. one dessert spoonful per meringue). Bake for 1 1/2 - 1 3/4 hours until the meringues sound crisp when tapped underneath.
Leave to cool on the trays or a cooling rack. Serve two meringues sandwiched together with a generous dollop of softly whipped cream or Chantilly cream. Meringues will keep well in an airtight container for up to 2 weeks, or frozen for a month.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
17
What did you think of this recipe?
ashleigh
i havent made these yet bc idk how long to bake them for some reason its says: 'Bake for 1 1 ,,2-1 3 ,,4'idk what to do help. CHELSEA: Sorry about that! It should be 1 1/2 - 1 3/4 hours. We have updated the recipe!
3
Rosalene Bradbury
Simple, superb, what's not to like?
5
Haru
Super yummy. i had some egg whites left over from making the custard for my christmas trifle and thought i'd make these. they turned out very well but i forgot to use icing sugar, after reading some of the reviews maybe its better without the icing sugar lol.
5
Bob stop complaining you just can’t cook.
idk its good there.
5
Rachel
Very easy to make and delicious result
5
Megan D
was so easy love this
5
Unknown
so cute and delicious.
5
Bob
Way to runny never use this recipe
1
Nat
The Meringues were fine, but baking paper is the biggest lie in history.
2
Shirley
This recipe didn't work for me at all. I think maybe the icing sugar must've made the mixture too runny so I couldn't even put them in the oven.
1
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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