Whether you are making a delicious pavlova or saving unused egg whites from another recipe, these meringues will become a staple in your repertoire.
- 4 egg whites
- pinch salt
- 1¼ cups caster sugar
- 2 tsp corn flour
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
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.
Preheat oven to 120°C. Beat egg whites and salt with an electric mixer until they form soft peaks. Gradually sprinkle in the sugar, a quarter at a time and beat until glossy. Add corn flour, vinegar and vanilla and beat on low until just mixed through. Line a baking tray with baking paper. Using a 1 cup measure, place mixture onto baking trays to form large meringues. Bake for 45 minutes. Turn off the oven and allow the meringues to cool in the oven with the door ajar. They should be crisp on the outside and marshmallowy in the center.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.