Your Recipe Blog



  • 125 ml egg whites (4 to 5 egg whites)
  • 250 g / 300 ml castor sugar
  • 15 ml corn flour
  • 7,5 ml white vinegar
  • 7,5 ml vanilla essence (or essence flavour of choice, rose or lime works well)
  • To garnish when serving:
  • 500 ml whipped cream
  • 250 ml fruits or berries of choice
  • sprigs of tiny green leaves or mint

Put egg whites in bowl of electric mixer and beat with balloon whisk until soft peak stage. Beat in the castor sugar a spoonful at a time, mixing the corn flour with the last spoonful. Beat in the vinegar and essence flavour of choice, continuing beating until it’s thick and glossy.
Cover the bottom of a tray with baking paper or tinfoil and spray non stick over the paper or tinfoil.
Preheat the oven to 130°C.
Put equal amounts of meringue on the sheet a little distance apart as they do spread a bit (see photo) and shape a hollow in the middle to form a nest. I find an ice cream scoop works well to measure equal quantities.
Bake for 1 hour at 110°C.
Switch off the oven and allow to cool in the oven for at least an hour.
I leave in the switched off oven overnight.
To garnish put a spoonful of whipped cream in the hollow made for the best.
Sprinkle the berries, nuts and green leaves around. Serve immediately.
Made 15 medium sized meringue nests.

Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5

You cannot copy content of this page