Strawberry & Mint Meringues

 In Receipes




4 egg whites

240 grams of caster sugar

3 tablespoons of Strawberry and mint white wine vinegar


Preheat the oven to fan 100 c, conventional 110 c, gas mark 1/4. Line 2 baking sheets with Bake-o-Glide or parchment paper.

Tip the egg whites into a clean mixing bowl and beat on a medium speed

until the mixture stands up in stiff peaks when the blades are lifted.

Turn the speed up and start to add the caster sugar, a dessertspoonful at a time.  Add the sugar slowly to prevent the meringue weeping later, but don’t over beat.  Add the strawberry and mint white wine vinegar.

I use a dessertspoon to scoop up the meringue and using another spoon ease it on to the baking sheet, or you can just drop them in rough rounds.

Bake for 1 – 1 1/2 – 1 3/4  hours in the oven until the meringues sound crisp. Leave to cool.

I like to sandwich these together with Marscapone cheese!

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