One Egg White Meringue
A community recipe by CommunityNot tested or verified by Nigella.com
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Beat castor sugar, egg white, boiling water and vinegar together until stiff. Add vanilla and baking powder and mix till thick and marshmallowy. Pipe or drop onto non-stick baking paper and bake at 100 degrees for 2 hours. Ring the changes with substituted essences, e.g. Strawberry but NOT an oil-based essence like mint. Add a tiny amount of appropriate colour.
Beat castor sugar, egg white, boiling water and vinegar together until stiff. Add vanilla and baking powder and mix till thick and marshmallowy. Pipe or drop onto non-stick baking paper and bake at 100 degrees for 2 hours. Ring the changes with substituted essences, e.g. Strawberry but NOT an oil-based essence like mint. Add a tiny amount of appropriate colour.
Introduction
This is a super recipe I have used to make meringues, pavlova, top lemon meringue pies, nests - all sorts and it is so economical too! This works especially well in a fan oven
This is a super recipe I have used to make meringues, pavlova, top lemon meringue pies, nests - all sorts and it is so economical too! This works especially well in a fan oven
Ingredients
Serves: 4-6
Metric
Cups
- 210 millilitres caster sugar
- 1 egg white
- 25 millilitres boiling water
- 12½ millilitres white vinegar
- 2 millilitres vanilla essence
- 5 millilitres baking powder
- 7⅜ fluid ounces superfine sugar
- 1 egg white
- ⅞ fluid ounce boiling water
- ⅖ fluid ounce white vinegar
- fluid ounce vanilla essence
- ⅙ fluid ounce baking powder
Method
One Egg White Meringue is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 4 Others have said
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Posted by Daisyjayne on 31st October 2014
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Posted by ChristelW on 20th September 2013
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Posted by Sa-Muel on 22nd May 2013
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Posted by Ecomaven on 8th March 2013
Show more commentsHave just made these ...and they are yummy... only had 79g of caster sugar so topped up with icing sugar... added a little more vanilla ... cooked on floor of simmering oven in aga for same time ... Delicious ! Made 10
Apart from getting the ingredients right - sort of, I got everything else wrong and they still came out fantastic. So ecomaven, if I can get it right and not even reading the recipe properly, I can not understand that an experienced baker like you said you are could get this wrong. The reason why yours came out gritty is probably that you didn't whisk it long enough so the sugar could dissolve. Maybe you didn't use caster sugar. Using the wrong sugar and not whisking it long enough would result in a flop like yours.
I have just made these, following the recipe to the word, and they turned out perfect! P.s I have no idea what the previous comment is on about :P
These, followed to the letter, turned out grainy, droopy, and the meringue was not a meringue at all, I'm not sure what it was. In my twenty years of baking and making Every type of meringue under the sun I've never had such a dismal failure. In an attempt to salvage what was the last egg white in my pantry I dropped spoonfuls onto baking paper in an attempt to make macaron shaped meringues to sandwich together later with a raspberry cream. The bulk and weight of the sugar meant they fell flat straight away, like puddles, and after drying out in a slow oven for more than an hour, they were only slightly better, but the crispness was unpleasant and still grainy, and they weren't worthy of filling after all. Should have binned it before baking. I wouldn't even use these smashed and sprinkled on cupcakes. texture all wrong. Disappointing.