Photography: Ashlee deCaires

Wayne from Arkanda demonstrated these in the Samsung Cooking Theatre at the recent Waikato Home and Garden Show and they worked perfectly every time. I decided I had to share them. Meringues are great to have in an airtight container just in case. With a bit of whipped cream and some fresh fruit you have a quick and easy dessert everyone will be impressed with. I dipped these in a little chocolate and chopped hazelnuts to go with our Nutella Parfait.

2 egg whites (at room temperature)
2 cups caster sugar
2 tsp vinegar
4 tbsp boiling water

In a stand mixer beat the egg whites until fluffy.  Add all the other ingredients and beat on full for 10 minutes. Place large teaspoon-sized blobs onto greased baking trays. Cook at 120°C for 30 minutes, then switch off the oven and leave the meringues in there until they have cooled.

1 Comment

  1. These meringues are lovely, although when I saw him, he used rose water and a touch of pink food colouring.
    I made these and they were fantastic, but I’m sorry to say I have lost the recipe.
    Is there any chance that someone has the recipe.

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