Poppy Palmer's Meringue Recipe

March 12, 2016



Meringues are a personal favourite of mine, not only for their delicious marshmallow texture, ease of preparation and lack of ingredients but also for their versatility.



  • 3 egg whites
  • 110g of white caster sugar


Preheat your oven to 120◦c. Using either a stand mixer, hand beaters or a whisk; place the egg whites into a bowl (making sure it is very clean).  Beat the egg whites until they have tripled in size and now resemble soft peaks. Spoon 1 tablespoon at a time of sugar into the bowl while continuing to beat the egg until it is very glossy, smooth and quite stiff. Shape the now silky mixture into large cornels and place on a baking sheet with grease-proof paper (the mixture makes between 4 -5 meringues).  Place in the oven for 1 hour and 15 minutes, once cooked turn the oven off and leave the meringues in the oven until completely cooled.  Serve with clotted cream, whipped cream, berries or any type of fruit. 


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