Meringue is used as a topping on pies and tarts ... The Food Standards Agency recommends that pasteurised egg should be used in any dish in which the egg will not be completely cooked.

This lemon meringue pie is the real deal. Italian meringue is a little tricky to make, but will hold up better for longer. Equipment and preparation: You will need a free-standing mixer with a ...

Flat meringue cookies are often the result of deflating too much air. To keep them from deflating, make sure your egg whites ...

This meringue cookie recipe creates light, airy morsels. It’s the perfect fat-free treat to really beat a sweets craving.

Cook the mixture for another minute, then pour it into the flan case. FOR THE TOPPING: Whisk the egg whites until they stiffen. This should take 5-7 minutes. Add the remaining Stevia, keep whisking, ...

Baked Alaska has roots that go back to the 19th century but it actually wasn't invented anywhere near the state. Here's where ...

Top with the lemon curd and put it in the fridge. To make the meringue, whisk the egg whites in a spotlessly clean, dry bowl with an electric hand mixer or a stand mixer fitted with the whisk ...

I think it's a combination of a traditional British pudding and a bread and butter pudding, however this is how we knew it back in the 70s.

In search of Christmas dessert ideas? These are our favourite yule log and roulade recipes for the festive season.