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Classic Meringue

Classic Meringue

Whether you are making pavlova, meringue kisses or some scrumptious meringue nests, this is the recipe to use. Little tip - Seperate your eggs when cold, it makes it easier!

  • 30Serves
  • 105Mins

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Preheat your oven to 120°C and line two baking trays with non-stick baking paper.

Using an electric mixer, whisk the egg whites and salt until soft peaks form. Gradually add the sugar, a tablespoon at a time, whisking well between each tablespoon, until the sugar dissolves.

When all the sugar has been added, continue to whisk on high for 3 mins and add in the vanilla essence. Spoon the mixture onto your baking trays.

Reduce the oven temperature to 90°C. Bake your meringues for 1 hour and 30 mins. Turn oven off and leave meringues in the oven to cool completely.

Preheat oven to 120°C. Line two baking trays with non-stick baking paper.


  1. 4 egg whites, at room temperature
  2. Pinch of salt
  3. 220g of Gem Caster Sugar
  4. 1/2 teaspoon of vanilla essence