Tips - Meringue


Follow these tips to become the Master of Meringue.

Be mesmerised as sugar transforms into a smooth meringue that forms delicate, firm, silky smooth peaks.


  • We recommend using CSR Caster Sugar as the granules dissolve quickly
  • Remember, room temperature eggs are much easier to whisk than those straight from the fridge
  • When separating eggs, crack them one at a time into a small bowl. It’s much easier to remove shell from one egg than eight at once
  • Remember, the smallest amount of egg yolk means your egg whites won’t fluff up as well. However, if this does happen, whipping the white for a little longer normally corrects the problem.
  • When whipping egg whites, take it slow and steady to prevent over whipping
  • Using a pinch of cream of tartar or a few drops of lemon juice can help the process and even help prevent over whisking


Now it's your turn to try it out!