Kelly 's recipe for Meringues.                                                     
 3 egg whites, one quarter tsp cream of tartar,
one eight teaspoon salt, mix with beater on
 high till soft peaks form.
Add half a cup of sugar only 2 tbsp's at a time,
giving the sugar time to dissolve.
Add one tsp vanilla. keep mixing till the peaks stand up.
Then I put mixture in a piping bag and piped star shapes
 about 3 cm long. I piped them on foil lined cookie sheets.
Put them in a 200 degree oven for one hour.
 Let them cool and remove them.
They are supposed to stay good refrigerated for up to one week.
from Kelly Norman.     

 

 

alternately pipe the shape of a round or oval  filling it from outside to the middle .  then cook as per usual . several of these are great   for the above Brazilian recipe   

 Lemon Meringue: 
2 c.water;
6 tbsp.sugar;
grated rind of 2  lemons + juice ;
2 eggs;
4 tbsp.cornflour;
1 tbsp butter;
Bring water to boil with sugar,lemon rind + butter.
Boil for a few mins .blend cornflour with a little
cold water.Mix in and cook at least 5 mins.
 remove from heat and add
lemon juice and wellbeaten egg yolks.
Pour into dish and pile the meringue on top.
Meringue :
Beat egg whites until quite stiff while adding 
4 tbsps sugar . 

 Apple Meringue:

Fill a pie dish with apple puree.
Beat 3 egg whites until stiff and
add 3/4 cup castor sugar,a tsp. at a time.
beating after each addition.
Add a few drops of vanilla .spread over the puree ,
bake in slow oven[300 f]
for 30 - 45 mins. or until the meringue is crisp on top
but still soft inside.
Sprinkle with slivers of almonds or nuts and serve.

Cranberry Meringues  :
The crispy texture of meringues will make an excellent accompaniment to the jelly. I have added a little very finely chopped Craisins for a change. 
Ingredients
  3 egg whites
  1 1/4 cups icing sugar, sifted 
  1/4 cup very finely chopped Craisins
 Method
1. Place the egg whites and half the icing sugar into a clean bowl and beat on high speed for about 4-5 minutes until the mixture is thick and glossy.
2. Add the remaining icing sugar and continue beating until the mixture is very thick and has a strong sheen. Fold in the chopped Craisins.
3. Spread about 2 tablespoonfuls of mixture into rounds onto baking paper lined baking slides. 
4. Cook at 120 degrees Celsius for 1 1/2 hours or until well dried out. They should be just off white in colour. Cool on the trays until cold and then store in an airtight container. 
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Rhubarb Meringue Pie : (Serves: 5-6)
A tempting winter dessert using family favourite rhubarb which is so easy to grow in the home garden. 
Ingredients
  ½ x 400 gram block frozen pastry, defrosted
   500 grams rhubarb, finely sliced
  2 tblsp cornflour
  ½ cup castor sugar
  3 egg yolks
  1 orange, zest and juice
 
  3 egg whites
  6 tblsp castor sugar
 
 
Method
1. Roll the pastry out on a lightly floured board and use to line a 10x30cm rectangle tart tin, alternatively line a 22cm round tin. Chill.

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Mothers day delight :      or

Christmas Meringue Fruit Stand  [ serves eight . ]
330ml fresh cream;.1 tbsp icing sugar;
2x 150 gms, pots thick strawberry yoghurt;
28 fancy meringues .[store bought] 
2 cups strawberries;
1-2 cups mixed berries -blueberries, raspberries etc..
Method: 
Beat the cream and icing sugar till firm.
Fold in yoghurt  and chill for at least 30 mins
To Assemble:
make a round base of meringues. on a flat serving dish
use 13 meringues to form & fill  a circle.
liberally spoon cream texture over top.
build tower up by adding 7 more meringues and more cream.
top with another 5 more meringues and cream and finish 
with another  3. meringues.
Decorate the sides with sliced strawberies and mixed berries.

note from Annie : on no account use the store bought cream in a can . it  does not hold its shape long enough .

Pears in Meringue Ingredients MAKES 6-8 6-8 ripe pears peeled but left whole with stalks intact 4 1/2 cups approx. apple juice 6 egg whites 2 cups Chelsea white sugar Method Cook pears in apple juice until tender but firm. Slice off the bottom of each pear so they can stand in an oven dish well spaced. Whisk egg whites until stiff. Beat in 1 tablespoon of the sugar at a time until smooth and glossy. Place mixture in piping bag and pipe around each pear, starting from the base and working upwards. You can leave the stalk poking out of the meringue. Bake for 30-40 minutes at 130°C until meringue is crisp and a pale golden colour. Serve hot or cold with whipped cream or ice-cream. JO SEAGER’S TIP Egg whites freeze really well. The ice tray makes an ideal container - one egg white per section. If you mix them, an average egg white is 60 ml.

More Meringue Tips If desired, a few drops of lemon juice can be added to strengthen the egg whites. Avoid making meringues on a humid day.