Sugar, Egg White Powder, Stabilisers: E412, E466; Acidity Regulator: Citric Acid.
For allergens, including cereals containing gluten, see ingredients in bold.
Also, may contain wheat, oats and milk.
Store in a cool, dry place.
TO PREPARE THE MERINGUE
THESE COOKING INSTRUCTIONS ARE TO BE USED AS A GUIDE ONLY.
Pre-heat oven to:
- Lemon Meringue Pie / Eton Mess: 190°C (170°C for a fan oven), Gas Mark 5
- Pavlova: 130°C (110°C for a fan oven), Gas Mark 1
Line a baking tray with grease proof paper.
Empty the sachet of meringue mix into a large bowl and add 150ml of cold water.
Stir gently until most of the icing mix is wetted, and then whisk on a high speed for 4 minutes until the mixture becomes thick, glossy and able to form peaks. This will take much longer if using a hand whisk.
Gently transfer the meringue mix to the grease proof paper, taking care not to knock too much of the air out of the mix and lightly spread the mixture into your desired shape. Alternatively, transfer to a piping bag and pipe as required.
Bake in the oven for
- Lemon Meringue Pie / Eton Mess: 20 – 25 minutes
- Pavlova: one hour. Switch off the heat and leave in the oven for a further one hour. Remove from the oven and leave until completely cool. Carefully lift the meringue from the grease proof paper and place on a serving plate before filling.