Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

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  • 100 g egg whites
  • 100 g castor sugar
  • 100


  1. Whip the egg whites until stiff peaks form, then slowly add the castor sugar; still whisking, to make a stiff meringue.
  2. Sift the icing sugar and cornflour together and fold into the meringue.
  3. Proceed with the recipe you are following. If you just want to make small meringues, pipe little peaked drops of the mixture onto a baking tray lined with baking