Poached Meringues

Sprinkle a few berries over the meringues for a gorgeous dessert.


  • 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


  1. Whip the egg whites until they treble in size.
  2. Beat in the sugar spoon by spoon.
  3. Add cream of tartar, vanilla extract and lemon juice and whip until the meringues hold stiff peaks.
  4. Pour the milk into a saucepan and simmer.
  5. 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).
  6. Drop each shape into the milk as it is formed, don’t overcrowd the saucepan with quenelles.
  7. Poach for 3-4 minutes and turn once while cooking.
  8. Remove the meringues with a slotted spoon and drain on kitchen paper.
  9. Continue poaching until all of the mixture is used.


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