Makes 9


  • 4 large egg whites (or egg white from a carton)
  • 250g white caster sugar
  • 2 teaspoons cornflour
  • Half a teaspoon vanilla extract
  • 1 teaspoon white wine vinegar


  • Large baking tray with baking paper – approximately 34cm by 34cm square

1. Whisk the egg white until stiff peaks
2. Whisk in the sugar a spoonful at a time
3. Sprinkle over the cornflour, vanilla and vinegar and then gently fold in
4. Divide the mixture into 9 circles on the tray, allowing space between each one. This can be done with a large metal spoon or with a piping bag. Make small indentations in the centre if you want to fill up the middle with cream and or lemon curd
5. Set the oven to delicate bake 130°
6. Cook for 30 minutes
7. After 30 minutes turn off the oven but leave the meringue in the oven and set a timer for another 30 mins
8. Once the second 30 mins are up remove the tray from the oven and leave to cool further

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.


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