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When doing research about meringues, I found that if you weigh the egg whites and then double the weight, that’s how much sugar you need! So simple! This has made making meringues so much easier and you don’t even need to follow a recipe. You get the same thickness and consistency on every batter you make!
I first discovered Sarah on Instagram (warning: her feed will give you major food envy!) and have been in love with her creations ever since. Her cakes and baked goods are always beautiful, very well presented and not tarnished with the baking fails that I sometimes have. She’s one of my favorite Instagramers so I was very excited when she said she would write a guest blog for me! Thanks, Sarah, for this amazing recipe! You can find her blog here and her Instagram feed here.