Meringue is a deceptively simple confection made from whipped egg whites and sugar. Simple, yes, yet it offers various ...

This American cake is incredibly light as it’s made with whisked egg whites and no fat. Mary Berry decorates her version with homemade lemon curd and passion fruit seeds. Equipment and ...

Cream of tartar is a super useful baking ingredient, but what if you don't have any on hand? We consulted an expert about the ...

If you were to pipe meringue on to ice cream atop a baked Alaska, or even the sponge cake itself, then it has something to grip to. But piped on a skin it’ll simply slip away. What I have found ...

Beat the egg whites with the cream of tartar until soft peak peaks form ... Grease and line 2 x 20 cm cake tins with baking paper. Pour in the meringue mixture and bake for 4 hours. Sandwich the ...

Dollop your meringue to the edge of the diameter marked ... pour in your egg whites and whisk until foamy. Add your cream of tartar or lemon juice (this helps stabilise the eggs and gives volume).

Allow to cool on a wire rack. To make the meringue icing, place the sugar, water and cream of tartar in a saucepan over high heat and stir until sugar is dissolved. Bring to the boil, reduce heat to ...

Serve with the meringue shards. To make the meringue shards, preheat the oven to 110°C. Beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar, then beat in ...