Meringue Making

Learn the ropes!

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Meringue Making - Learn the ropes!

Often feared in the kitchen is the mighty meringue, a necessity for your Pavlova and a staple in our personal favourite, Eton Mess.

With this being said we’ve decided to share how you can easily create meringue at home and not miss out on the array of summer puddings it features in.

Serving size – will make enough for 4 Eton Mess puddings as photographed.


  • 2 large egg whites
  • A dash of Lemon juice
  • Pinch of salt
  • 1tsp vanilla essence
  • 120g sugar
  • Dusting of cornstarch


Whisk together the egg whites, lemon juice, salt and vanilla essence to form soft peaks. A peak is a where you can pull the mixture with the whisk and the mixture will create dome-like shapes, that support themselves.

Slowly add the sugar and then the corn-starch, whisking together until firm, self-supporting peaks form. Our biggest tip for this stage is to add these ingredients slowly and steadily, if you add the sugar to the previous mixture too quickly, you’ll find small caramel bubbles that can appear burnt once you’ve baked the meringue. Taking it slow will ensure the mixture is smooth and you’ll achieve better results.

Once firm peaks have formed, pipe out the meringue mixture using a plain nozzle into your desired shape. For our Eton Mess we are using droplet shapes, by squeezing the piping bag intermittently onto the lined baking tray.

Bake at 90°c for 75 – 90 minutes.

Leave the meringue to cool in a dry area before attempting to pick up or move as they will be soft to touch.


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