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Granny’s Meringue Cake, by Ox Barn, Thyme

Cook at Home

This wonderful recipe from Ox Barn at Thyme is a delicious take on a traditional meringue. The poached pears give the cake a refreshing, fruity tang that lifts your tastebuds and leaves you wanting that extra slice!



Prep Time

30 mins

Cooking Time

60 mins


For the meringue cake

  • 4 egg whites, approximately 150g
  • 300g caster sugar
  • ½ tsp cider or white wine vinegar
  • 1 level tsp cornflour
  • cream, gently whipped
  • poached pears, see below, cut into quarters
  • handful of blanched and toasted almonds, chopped

For the poached pears

  • 4 pears
  • 1 lemon, rind peeled into strips, juice reserved
  • 500ml white wine
  • 350g caster sugar
  • 1 vanilla pod, split, seeds scraped out
  • 3 bay leaves
  • 10 black peppercorns


To make the meringue cake

  • Preheat the oven to 110C/Gas ¼.
  • In a mixer, beat the egg whites in a scrupulously clean and dry bowl until they form stiff peaks.
  • Bit by bit, slowly pour in the sugar until the mix is stiff and glossy.
  • Then add the vinegar and cornflour and beat until incorporated (no more than 5-10 seconds).
  • Gently spoon the mixture onto an oven tray covered with a piece of baking paper and bake for 1 hour.
  • Take it out and let it cool completely.
  • Top with whipped cream, poached pears and almonds.

To make the poached pears

  • Peel the pears and add the lemon juice to prevent them from browning.
  • Put all the ingredients except for the pears into a pot with 500ml water.
  • Bring to a simmer and drop in the pears.
  • Cover them with a circle of baking paper, so that they stay under the surface, and allow them to soften. Don’t let the liquid boil, because that will make them break apart.
  • After about 20 minutes, test the pears with a paring knife; they should be soft to the core but holding their shape. Remove from the heat and allow to cool.

Ox Barn, Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3NX

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