MASTERCLASS: How to Make the Perfect Meringues & Trouble Shooting 101!

Struggling to make the perfect meringue? We got you! Jemma goes in deep on meringues in this guided masterclass - we cover from the science behind what makes the perfect mixture, ideal baking temperature, timings depending on size, and what happens when they crack or seep sugar in liquid form and much more.

Egg White
Caster Sugar
Cream of Tartar (1/8th tsp per 2 egg whites)
Vanilla Extract

(No quantities given, as making a French Meringue is based on the ratio of 2:1, sugar:egg white so this will depend on how much you want to make)