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A sweat treat the whole family will enjoy.

  • 3 Large free range egg whites, at room temperature
  • 150g Caster sugar
  • Step 1 reheat your oven to 120ºC. Line two baking trays with baking paper (meringue can stick to greaseproof paper and foil).
  • Step 2Put the egg whites into a large clean glass or metal mixing bowl.
  • Step 3Using a hand blender with the whisk attachment, beat them on low speed until the mixture resembles a fluffy cloud and stands up in stiff peaks when the whisk is lifted.
  • Step 4Continue whisking using the high speed and start to add the caster sugar, a bit at a time.
  • Step 5Continue beating for 3-4 seconds between each addition of the caster sugar.
  • Step 6Be careful not to over beat the mixture. The mixture should be thick and glossy.
  • Step 7Using two dessertspoons, scoop 16 evenly sized ball shaped meringues onto the baking paper, leaving plenty of space between them.
  • Step 8Bake for 1-1 1/2; hours until the meringues are pale, golden-brown, crisp and lift away easily from the baking paper.
  • Step 9Turn the oven off then open the oven door slightly and leave the meringues to cool inside the oven.
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Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.