How to make English meringues from scratch

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How to make English meringues from scratch

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Meringue is the backbone of so many traditional British desserts, especially summer puddings. They are so quick, easy and cheap to make, plus they keep well in an airtight box so always make plenty.

Add cream and fresh summer berries for a favourite summer recipe – a Fresh Berry Pavlova or smash it up a little for a traditional Eton Mess.


Step One

INGREDIENTS: 4 egg whites. 250g soft brown sugar. 1 tsp cornflour. 1 tsp white-wine vinegar. A few drops of vanilla essence.


Step Two

To make the meringue: whisk the egg whites until quite stiff, whilst still whisking, add the sugar a little at a time. Continue until all the sugar is used up. Then carefully fold in the remaining meringue ingredients using a large metal tablespoon.


Step Three

Grease a baking sheet and cover with baking paper. Spread the meringue into a dinner plate sized, large circle or several smaller if you want individual meringues.


Step Four

Place in the preheated oven for 2 hours. Turn the oven off and leave the meringue for another 30 minutes.


Step Five

Remove from the oven and leave to cool before using, or wrap carefully in greaseproof paper and store in an airtight box.


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