Use this basic recipe to for any recipe you use meringue as a base or make Donnay Hay's perfect pavlova. Get her recipe here.
To make sure your meringue is a success, here are Donna Hay's go-to meringue recipe and top tips to troubleshoot meringue mishaps.
- 225 ml eggwhite (about 6 eggs)+
- 1½ cups (330 g) caster (superfine) sugar
- 1 tbsp cornflour (cornstarch)
- 1½ tsp white vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes: 1 quantity
- Place the eggwhite in the bowl of an electric mixer and whisk on high speed until soft peaks form.
- Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++.
- Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy+++.
- Place the cornflour and vinegar in a small bowl and mix until smooth.
- Add the cornflour mixture to the eggwhite mixture and whisk for 30 seconds or until well combined.
+ Making meringue is a science. Be sure to measure your ingredients carefully, including the eggwhites as egg sizes do vary. Fresh, room temperature eggs work best – when whisked they’ll become fluffy and voluminous, plus they’re more stable during baking.
++ Be patient when gradually adding the sugar to the eggwhite. Each tablespoon of sugar should be dissolved before the next is added.
+++ Take care not to overwhisk the meringue mixture – it’s ready when it’s thick, glossy, smooth and there are no more sugar granules. You can check this by rubbing a little mixture between your thumb and forefinger.
It’s best to avoid making meringue on humid days. Excess humidity can cause meringue to sink during or after baking.