This is the most difficult type of meringue to achieve as temperature control is critical. The mixture is cooked over a bain-marie as it is being whisked; this provides a very stiff meringue with a bright white, glossy finish.
Ingredients:
- 250 g caster sugar
- 4 egg whites
Method:
Step 1: Place the egg whites and sugar in a very clean bowl and place it over a bain-marie.
Step 2: Whisk, turning the bowl as you do so to prevent lumps, until the whites achieve firm, glossy peaks.
Step 3: Spoon or pipe as needed. The meringue is cooked so it does not require further heating, though it can be coloured slightly under a hot grill or by using a blow-torch.
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