Parks Canada Heritage Gourmet Recipes

Easy Two Egg Meringue

A simple and timeless treat.

Easy Two Egg Meringue

Origin: Sault Ste. Marie Canal National Historic Site
Region: Ontario
Period: 20th Century - present
Course: Desserts and Baked Goods

Superintendent’s house, Sault Ste. Marie Canal National Historic Site Superintendent’s house
© Parks Canada

Ethel Ross, the wife of the longest serving superintendent at the Sault Ste. Marie Canal (J.W. LeBreton Ross), was renowned for her delectable meringues. The Ross family lived in the Superintendent’s Residence, pictured above, from 1907-1936, and the house was the social hub of Sault Ste. Marie. In 1970, one of their sons recalled in an interview how his mother was famous for her meringues.

Easy Two Egg Meringue


  • 2 egg whites
  • 1½ cups | 300 g sugar
  • ½ tsp | 2.5 ml vanilla
  • 1 tsp | 5 ml vinegar
  • 1 tsp | 3 g corn flour (cornstarch)
  • 4 tbsp | 60 ml boiling water


  • Combine all the ingredients in a bowl. Beat together with an electric mixer until very stiff, about 10-15 minutes.
  • Cover a baking sheet with aluminum foil. Drop by spoonfuls onto the baking sheet, ensuring they are well spread out by using the back of a spoon to shape them.
  • Bake at 325˚F (165˚C) for 10 minutes. Reduce temperature to 300˚F (150˚C) for 30 minutes.
  • Turn off oven and open the door for 5 minutes. Let meringues cool in the oven for 3 hours.
  • Peel meringues off foil carefully and store in an airtight container or freeze.
  • Note: To double the recipe (30 meringues), add one extra egg white and double the quantities of the remaining ingredients.


Recipe tested by Chef David Fairbanks, Algonquin College School of Hospitality and Tourism

This recipe comes from a volunteer at Sault Ste Marie National Historic Site.

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