2 large Eggs

2 tablespoons Rice Malt Syrup

  1. Have your eggs at room temperature. Separate egg yolks and whites. If you want, you can use the yolks later to make a custard or curd.
  2. Whisk whites with rice malt syrup. It's best to use an electric whish or beater.
  3. Continue until stiff peaks form. The mixture will become light and airy, with peaks that stand up straight when you lift the whisk. If you tip it upside over your head, it shouldn't drip.
  4. Spoon the meringue onto a lined baking tray. 
  5. Optional; Swirl! Take a teaspoon of fruit puree and gently swirl it through the meringue to form a pretty pattern.
  6. Pop the tray in a preheated oven at around 90 degrees C. Bake for 90 minutes, or until the meringue is really crisp. Turn the oven off and leave them in there until the oven is cool.


Meringues are pretty sweet, so we'd crush these up and sprinkle over full-fat cream and berries for a refreshing Eton Mes Style dessert. 

Tried and Tested: