Basic meringues recipes

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Basic Meringue

Basic Meringue

I remember when I was a child my Mom used to get those tiny little meringues in a local shop. So here’s a recipe for the most basic meringue of all
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The Meringue Girls Meringue Kisses...

The Meringue Girls Meringue Kisses...

They've taken something basic and created a niche market - good for them. Start by lining a large baking sheet with baking paper (this is the tray onto which you will pipe the meringues
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Lemon Meringue Cake

Lemon Meringue Cake

I took my favourite sponge cake recipe which I’ve used for years (you know I really should blog it as part of my “Back to Basics” series) and added in lemon zest
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Chocolate meringue mushrooms

Chocolate meringue mushrooms

Made using a basic (French) meringue, the only fiddly bits are the piping and the assembly and neither are very difficult at all once you’ve had a bit of practice
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rose meringue cupcakes with a kirsch & cherry jam filling

rose meringue cupcakes with a kirsch & cherry jam filling

It's a lovely, light and frothy basic cupcake recipe that i've adapted from the Primrose Bakery book of Cupcakes and it's a winner
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Meringue with red fruits for easter

Meringue with red fruits for easter

Basic recipe meringue. March 25, 2015. Meringue with red fruits for easter. Yes I am on an easter roll. today I share with you a recipe featured in this months Delicious Magazine from the Netherlands
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Lemon meringue cupcakes and review Martha Stewart cupcakes

Lemon meringue cupcakes and review Martha Stewart cupcakes

There are also some basic recipes given for a quick frosting, and some basic ingredients to store. Martha Stewart, I think one of the most famous women of the world
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Yuzu Meringue Tart

Yuzu Meringue Tart

The recipe is pretty much a basic lemon meringue recipe where I subbed the lemon for yuzu. Over beating meringues can flop our meringues here in the high altitudes
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Salted Honey Caramel Meringues

Salted Honey Caramel Meringues

A basic meringue mix, dolloped onto a baking sheet and swirled with the caramel sauce before baking. The recipe below makes more than you need for the meringues, so there is plenty leftover, which you can drizzle over the cooked meringues, or over ice cream, or in yoghurt, so spread over bread, or dip your finger in each time you go into the fridge
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Eggless Italian Meringue Butter Cream/ Egg Free IMBC

Eggless Italian Meringue Butter Cream/ Egg Free IMBC

As the oven temperature is high, I am unsuccessful at all my meringue attempts except for the basic egg free meringue I posted earlier
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red velvet cake with swiss meringue cream cheese buttercream

red velvet cake with swiss meringue cream cheese buttercream

Whenever I bake a new cake, I have one basic worry - that I'll end up with something that is dry. Whenever I bake a new cake, I have one basic worry - that I'll end up with something that is dry
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Lemon and Raspberry with Coconut  Birthday Cake

Lemon and Raspberry with Coconut Birthday Cake

Without a cake baked using basic plain flour I am unable to comment on whether this one is better or not, but it was light
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Creme Egg Stuffed Chocolate Cookies

Creme Egg Stuffed Chocolate Cookies

I made these while testing out a new basic cookie recipe which I then adapt for lots of new twists and takes
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Granny Wobbly's Fudge Pantry

Granny Wobbly's Fudge Pantry

  In addition to the basic flavours I myself have assiduously tried their Lemon Meringue Fudge, their Sparkly Chocolate Mint and the Christmas Pud – some while ago now
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Macarons with Chocolate Rose Ganache

Macarons with Chocolate Rose Ganache

For the macarons I used the basic macaron recipe from Teatime in Paris. My baking and patisserie nemesis so far seems to have been macarons
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Easter Baking – Spring Biscuits

Easter Baking – Spring Biscuits

I had such fun making these for when the kids got home, I’m no expert icer as you can see but a little bit of basic splurging, scraping and dotting did the trick and I’m very pleased with them
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Pavlova de morango . Strawberry pavlova

Pavlova de morango . Strawberry pavlova

You just need to respect a very important basic rule, which is to leave the meringue to cool inside the closed oven