crispy meringues

  • 185ml egg whites (about 5 eggs)
  • 1½ cups (330g) white (granulated) sugar
  • pinch cream tartar
  • 1½ teaspoons vanilla extract

choose your own toppings

  • 50g dark chocolate, melted and cooled to room temperature
  • ⅓ cup (45g) slivered or chopped pistachios
  • 2 tablespoons crushed freeze-dried raspberries
  1. Preheat oven to 150°C (300°F).
  2. Line 2 baking trays with non-stick baking paper.
  3. Place the egg whites and sugar in a heatproof bowl over a saucepan of simmering water. Using a handheld mixer, whisk on low speed for 5 minutes or until sugar has dissolved+.
  4. Remove from the heat. Add cream of tartar and vanilla and beat for 8–10 minutes or until light and glossy.
  5. Spoon the meringue mixture onto prepared trays and shape as desired. Swirl or sprinkle your favourite topping on top of the meringues.
  6. Reduce temperature to 100°C (200°F) and bake 2 hours or until meringues are dry to touch. Allow to cool completely in the closed oven. Makes 6

+ To make sure the sugar has dissolved, rub a little of the egg white mixture between your fingertips to ensure there is no graininess.

Photography: William Meppem

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