Ready Egg meringues

Struggle to separate egg whites? Make these meringues with Ready Egg White, a pre-separated, free-range, preservative-free product.


120 ml (room temperature) Ready Egg White
200 ml caster sugar


Heat the oven to 150C. Line two baking trays with baking paper.

Put the egg whites in a large, clean bowl and beat them with an electric whisk at a slow speed. Once they are looking frothy increase the speed to medium and whisk until you have a stiff foam that stands upright on the beaters. Whisk in the sugar a tablespoon at a time on high speed and keep whisking until you have a stiff, glossy meringue. The sugar should be fully dissolved by this point.

Spoon the meringue onto the baking paper using a large metal spoon. Put the meringues in the oven and turn the heat down to 140C and cook for 1 hour. Turn the oven off and leave them to cool in the oven.

Recipe courtesy of Ready Egg, developed by Source Management.

Leave a comment

Promoted Restaurants