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Serves: 6
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We often hear from readers who contact us as they are having problems making meringue; they are either too chewy, too crispy or shapeless. Our recipe below is completely foolproof and gives you a big pile of billowy white meringues. Make life simple by drawing circles on baking parchment to use as a guide for the size of your meringues. Anything for an easy life...
Top meringue tips
Make sure your bowl and whisks are as clean as a whistle; any grease will prevent your whites from whipping to full capacity.
To check the stiff-peak stage, lift the whisks from the mixture; the meringue should form a peak that stands up on its own. If it doesn't, continue whisking, checking from time to time.
Meringues store well in an airtight box for several days. Use any broken ones to make Eton mess: stir through whipped cream with chopped strawberries and a sprinkling of icing sugar.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our