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Fresh Living Network
Flop-proof meringues

Flop-proof meringues

Enjoyed at any kiddies party and are free of gluten and dairy.
16
RECIPE TYPE:Baked goods
 
Method
  • Pre-heat the oven to 120ºC
  • Line a large baking tray with baking paper
  • Wash your mixer’s beaters and a piping bag and rinse with boiling water to ensure that there is no grease on them. Dry well.
  • Beat the egg whites in a large glass bowl just until bubbles form
  • Add the lemon juice to the egg whites and beat vigorously on high speed while turning the bowl with one hand
  • When the whites have formed stiff peaks, start adding the caster sugar one tablespoon at a time. Continue beating and adding the sugar slowly until the mixture becomes very thick, heavy and shiny
  • Rub some of the mixture between two fingers. If you can feel sugar granules you need to beat a little longer.
  • Use a spatula to transfer the meringue to the piping bag
  • Glue the corners of the baking paper to the pan with a little of the meringue mixture
  • Pipe the meringues in the desired shapes and bake immediately
  • Bake for 2 hours, then switch off the oven. Leave the meringues in the oven with the door closed to cool completely.
  • Layer the meringues into an airtight container
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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