Small Meringue Cases

Serves: 30

Cooking time : 1 hour

Hint: The meringue cases can stand for ± 2 hours filled (not refrigerated) before serving. After this period it will start going soggy.


  • 120 g egg whites (± 4 extra large eggs)
  • 250 ml (1 cup) castor sugar
  • 15 ml (1 T) corn flour
  • 2,5 ml (½ t) cream of tartar
  • Lemod Curd


  • Whip egg whites until stiff. Mix in the cream of tartar.
  • Reserve 60 ml castor sugar and mix with corn flour. Set aside.
  • Add the remainder of the castor sugar, one tablespoon at a time, to the egg white mixture while whipping continuously.
  • Fold in the corn flour mixture. Mix well.
  • Spoon the mixture into a piping bag with a small star nozzle and pipe small nests.
  • Bake for 1 hour 15 minutes at 140ºC. Allow to cool.
  • Fill with lemon curd and serve.