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“I want to share this recipe with you. I have made it 3 times, changing it a little each time and I am really pleased with this version - I would go as far as saying this is fool proof!”
READY IN:
2hrs 15mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. Put everything except the baking powder into a clean metal bowl, set over boiling water and beat with very clean beaters for about 5 minutes until your meringue holds.
  2. Beat in 2 teasp baking powder, quickly just at the end.
  3. I put my mixture into a forcing bag with a star nozzle and piped my meringues onto baking paper lined trays.
  4. Bake in a very slow over for about 2 hours.
  5. I like these held together with whipped cream into which I have folded lemon curd.
  6. I like the slight yellowness against the white of the meringue.
  7. I keep these on hand for quick and impressive entertaining.
  8. They keep for ages and are nice with a cup of tea or coffee.
  9. You will always get an oooh!
  10. when you produce them on a pretty plate.

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