Recipe type: Dessert
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
  1. Preheat the oven for 300F.
  2. Line a baking tray with parchment paper.
  3. Ensure the eggs are at room temperature, then crack the egg whites into a large bowl and beat, adding the sugar one tablespoon at a time and continue until they form a soft peak.
  4. Be careful! Overbeaten eggs can deflate when mixed with other ingredients so gently fold in the vanilla extract and lemon juice.
  5. Spoon the mixture onto the parchment paper. Spread the mixture out from the centre to create a circle, around 9inches in diameter. This should create a small dip in the centre or create small circles with a dip in them to create individual portions like I have in the photo.
  6. Use a fork to whip the sides of the mixture to create mini peaks.
  7. Place it in the oven and bake for 1 hour. You'll know they are done when you tap them and they sound hollow. When it's done, cool on a wire rack.
  8. Allow the meringue to dry for as long as your time permits, the drier the better!
  9. When you're ready, in a bowl, beat the heavy cream to a stiff peak.
  10. Remove the parchment paper and place the meringue on a plate. Spoon on the cream and top with raspberries or sweet fruits of your choice!
Recipe by At Home With Meg Stone at