Five Spice Meringues

1:03 am on 10 December 2005

(Serves 6)


  • 4 large egg whites
  • pinch of salt
  • 130 grams caster sugar
  • 130 grams icing sugar
  • 1 tablespoon cornflour
  • ½ teaspoon Chinese 5 spice
  • 1 teaspoon lemon juice


Preheat the oven to 120ºC.

Place the egg whites and salt into a very clean bowl and beat until stiff peaks form.

Add the caster sugar and beat again until very thick and glossy - 8-10 minutes. Sift the icing sugar, cornflour and 5 spice together and fold into the meringue along with the lemon juice.

Place the meringue in a piping bag with a wide nozzle. Pipe 6 x 8cm circles on a lined baking tray and using the back of a teaspoon, form a hollow in each meringue for the accompanying fruit to sit in. Place in the oven and turn down to 100ºC. Cook for 1 hour then turn off the oven. Allow the meringues to cool in the oven.

To serve: Fill the hollow in each meringue with whipped cream or mascarpone and top with fresh berries or poached fruits.

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(Central Otago or Champagne)

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