About this recipe:This meringue is made with a sugar syrup and is stabilised by cornflour. More durable than most meringues. Can be used to top one lemon meringue pie, or can be piped onto a baking tray to make nests.
2 tablespoons caster sugar
2 tablespoons cornflour
100ml (4 fl oz) water
3 egg whites
1/4 teaspoon salt
1/2 teaspoon vanilla extract
5 tablespoons caster sugar
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat oven to 220 C / Gas mark 7.
In a small saucepan, combine 2 tablespoons sugar and cornflour. Mix well then whisk in water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat and allow to cool.
In a large mixing bowl, combine egg whites, salt and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar, beating well after each addition.
Continue to beat egg white mixture while slowly pouring in cornflour syrup. Beat until stiff peaks form.
Spread meringue on top of pie, or pipe desired shapes onto baking parchment-lined baking tray using a large pastry tip.
Bake in preheated oven for 12 minutes or until golden brown.