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Basic Meringues
A base recipe for meringue kisses, nests and show-stopping pavlovas!

Basic Meringues

Ingredients

4 egg whites (or 150ml)
220g (1 cup) caster sugar
2 tsp cornflour, sifted
1 tsp white wine vinegar
½tsp NOMU Vanilla Extract

Directions

Preheat your oven to 160°C and line a baking tray with baking paper.

In a very clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar, one spoon at a time, and beat until you have thick glossy peaks. Fold in the cornflour, followed by the vinegar and Vanilla Extract.

Dollop or pipe onto the baking tray in your desired shape and size and place in the oven. Immediately turn the temperature down to 130°C.

For smaller individual meringues or nests, bake for 30 – 35 minutes. For large bases or pavlovas, bake for 1 hour.

The meringue should be dry and crispy on top, but still moist and spongy inside. Turn the oven off and allow the meringue to cool in the oven.

Serve topped with vanilla cream and summer berries and a dusting of icing sugar.

Tip: Using a plate as a guide, draw circles on your baking parchment to help you make perfectly round meringues

To make vanilla cream, whisk together 250ml cream with 2 tbsp caster sugar and 1 tsp NOMU Vanilla Paste. For a slightly lower fat version, whisk only 125ml cream with the sugar and then fold in the vanilla with 125ml low fat or fat-free yoghurt.

Ingredients

4 egg whites (or 150ml)
220g (1 cup) caster sugar
2 tsp cornflour, sifted
1 tsp white wine vinegar
½tsp NOMU Vanilla Extract

Directions

Preheat your oven to 160°C and line a baking tray with baking paper.

In a very clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar, one spoon at a time, and beat until you have thick glossy peaks. Fold in the cornflour, followed by the vinegar and Vanilla Extract.

Dollop or pipe onto the baking tray in your desired shape and size and place in the oven. Immediately turn the temperature down to 130°C.

For smaller individual meringues or nests, bake for 30 – 35 minutes. For large bases or pavlovas, bake for 1 hour.

The meringue should be dry and crispy on top, but still moist and spongy inside. Turn the oven off and allow the meringue to cool in the oven.

Serve topped with vanilla cream and summer berries and a dusting of icing sugar.

Tip: Using a plate as a guide, draw circles on your baking parchment to help you make perfectly round meringues

To make vanilla cream, whisk together 250ml cream with 2 tbsp caster sugar and 1 tsp NOMU Vanilla Paste. For a slightly lower fat version, whisk only 125ml cream with the sugar and then fold in the vanilla with 125ml low fat or fat-free yoghurt.

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