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Lemon and Raspberry Meringue

Egg whites are scientifically amazing things. Meringue is a sugary, crispy and chewy treat and created using whisked egg whites and sugar. Thats all!

This sweet and sticky take on a pavlova is so delicious. you'll be going back for seconds!


5 Egg Whites

100g Caster Sugar

100g Icing Sugar

Lemon Curd



- Preheat the oven to 100c/210f and line a baking tray with baking paper.

- Whisk the egg whites into soft peaks. This is when you hold it above your head with true confidence that it won't fall on you.

- Then, a tablespoon at a time, add the caster sugar. The meringue will now become glossy and silky.

- Now, fold in the sifted icing sugar, one third at a time.

- You can now either spoon heaps of the meringue onto baking paper or use a piping bag if you're feeling fancy.

- Bake in the oven for an hour and a half. Then turn the oven off and if you can, leave the meringue in the oven over night.

- ENJOY topped with whipped cream, lemon curd and fresh raspberries.


Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!


Have a nosey around for some recipes that I find delicious (even if I do say so myself) and some meal inspiration. Or feel free to look at photos of food and drool. I do that a lot, probably too much.


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