Cake & Cookie Recipes > Meringue

How to make meringue:
A well known cake which is made entirely from egg whites and sugar. This mix can be used as a topping for various puddings such as lemon meringue pie. It can also be used to make large cream-filled Pavlovas or simply as the cream-filled cakes below.


3 very fresh organic egg whites
6 tablespoons caster/superfine sugar
organic cream, whipped
pinch of salt
a little icing sugar
(see measure conversions for more information)


- Wipe the insides of a large, extremely clean basin with half a lemon.
- Put the egg whites into it and add the salt.
- Whisk the egg whites until very stiff, so that they will stand in peaks.
- Gradually fold the sugar into the stiff whites using a metal spoon.
- Disturb the whites as little as possible.
- Put two flat baking sheets, covered in grease proof paper, brushed with olive oil, ready.
- Shape the meringues with two dessert spoons.
- Take one spoonful of egg white and sugar mix and then use the second spoon to ease it out onto the prepared baking sheet.
- When all the mixture has been used, sprinkle a little icing sugar over the meringues.
- Bake in a very low oven (around 75 degrees C - see temperature conversions) for 3-4 hours or longer.
- The meringues should not brown but should be dry and crisp right through.
- Cool and remove meringues from paper with a dampened, flat knife.
- Stick two meringues together with a generous amount of whipped cream and serve immediately.