• 4 large egg whites
  • 8 oz caster sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1 l milk


  • Whip the egg whites until they treble in size.
  • Beat in the sugar spoon by spoon.
  • Add cream of tartar, vanilla extract and lemon juice and whip until the meringues hold stiff peaks.
  • Pour the milk into a saucepan and simmer.
  • Using two tablespoons that have been dipped in cold water to prevent the meringues from sticking to the spoons, gently shape the meringues into oval shapes (quenelles).
  • Drop each shape into the milk as it is formed, don’t overcrowd the saucepan with quenelles.
  • Poach for 3-4 minutes and turn once while cooking.
  • Remove the meringues with a slotted spoon and drain on kitchen paper.
  • Continue poaching until all of the mixture is used.