Munchy Meringues



Thanks to this months guest blogger, Emma Harvey who baked these Munchy Meringues in aid of ‘Wear It Red’ for The British Heart Foundation charity day. The meringues are crunchy on the outside with light fluffy marshmallow filling – perfect either on their own, or served with a good helping of strawberries and cream. Thanks Emma!

3 egg whites
160g of sugar
∏ teaspoon of corn flower
Dash of vanilla essence
Dash of vinegar



1. Beat egg whites until stiff peaks, then add sugar slowly (one large spoon at a time) continually beating and with the last spoon add the corn flower.

2. Add in the vanilla essence and vinegar (still beating) – your end consistency should be like thick cream and quite glossy.

3. Preheat your oven to 200 degrees, pop them in and then reduced the heat straight away to 120 degrees and cook them slowly for around an hour (make sure you make a few extra’s so you can test them along the way – part of the fun 😉

Top tip: 

My mum always made them over night and left them in the oven whilst it was cooling down, which we did last night – so don’t know if this is the secret!



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