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Meringue
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Sandra Scheidl

Sandra Scheidl

Meringue

2h 30m

There are many different kinds of meringues. This recipe is perfect for Pavlova, because it will not get completely crispy.

This Meringue will stay soft and chewy on the inside and crispy on the outside.

  • Preheat the oven to 100 ยฐC

    Step 0
  • Separate the whites from 4 eggs. Save the yolks for other preparations

    Step 1
  • Beat the whites with a hand mixer until the mixture is aerated but not completely firm

    Step 2
  • Slowly add 200 g of sugar, while mixing, until it is incorporated

    Step 3
  • Sift 1 tsp of cornstarch and gently fold to combine

    Step 4
  • Add ยฝ tsp of white wine vinegar and gently fold to combine

    Step 5
  • Spread it in a circle on a baking tray lined with parchment paper

    Step 6
  • Bake for 1h30 until crispy on the outside

    Step 7
  • Turn off the oven and let the meringue it rest inside for 30m. The meringue is ready

    Step 8
  • Now assemble your pavlova!

    Step 9

Yield 12 portions

  • Egg

    Egg

    4
  • Sugar

    Sugar

    200 g
  • Cornstarch

    Cornstarch

    1 tsp
  • White Wine Vinegar

    White Wine Vinegar

    ยฝ tsp

Equipment

  • Hand Mixer

    Hand Mixer

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