Why We Can’t Stop Eating Them? The Lamingtons Recipe!

Growing up, my father’s favourite dessert was lamingtons. Of course, we kid always asked for seconds, thirds and fourths, but really we just wanted more lamingtons. Let’s learn the Lamingtons Recipe Easy in this article.

Since then, lamingtons have become a sought-after Australian recipe. Whether they’re dusted in icing sugar and served in a wire-rimmed container at the end of a dinner out, or arranged in a lovely meringue shell on a summer afternoon, they remain the perfect combination of sweet and savoury. Lamingtons are also the perfect light snack after an indulgent meal, the kind of treat that leaves you feeling satiated without making you feel guilty.

Lamingtons are actually a meringue-based cake. You’ll find them in the cake books that are popular in a bowl or pan, but a team of food stylists have turned them into tiny meringue swans and placed them on delicious almond or raspberry shortbread boards. I was excited to learn that there’s a recipe for lamingtons on Noma’s dessert menu, and to discover that the creators of the lamingtons are using a tart shell with raspberries, peaches and lamingtons on top, rather than in the shell.

Kitchen safety tips

Lamingtons Recipe

Serves 6

For the filling

120g rice milk

150ml sugar

2 large egg whites

70g caster sugar

2.5g vanilla bean paste

1 pinch salt

½ cup whipped cream

For the meringue

3 egg whites

250g caster sugar

100ml cold water

2tbsp corn flour

1 pinch salt

1. Preheat the oven to 180C. Line a 22cm square baking tray with baking paper and grease the baking paper with butter or cooking spray. In a large bowl, mix together the rice milk, sugar, egg whites, vanilla and salt until you have a smooth mixture. Using a hand whisk, beat in the cream and set aside to cool.

2. Line the base and sides of a meringue tin with baking paper. In a large bowl, whisk together the egg whites, sugar, cornflour and salt until you have a smooth, glossy mixture. Turn the oven down to 130C.

3. Divide the rice milk mixture evenly between the two baking trays and spread out evenly in the tray. Place in the oven and bake for 50-60 minutes, or until the tops start to crack.

4. Turn off the oven and leave the lamingtons to cool in the oven, until you can touch the meringue with your finger. Leave in the tray and leave to cool completely.

5. In a bowl, whip the egg whites until soft peaks form. Pour the egg whites through a fine sieve into a clean kitchen towel, squeeze out any excess moisture, then squeeze the towel to get rid of the excess air. Gently roll the towel around a kitchen spoon to form a large spiral. The water in the spiral will prevent egg whites from curling during the whipping process.

6. Gently lift the meringue out of the towel. Use a large balloon whisk to gently fold the meringue into the egg whites. Continue beating the egg whites until soft peaks form. If your egg whites are really runny, you can add in a little more of the rice milk mixture.

7. Tip the meringue into a piping bag fitted with a large star tip. Use a small decorating tip to make slits on the top of the lamingtons and the base of the icing, so that the cream does not just run all over when you pipe the cream. Pipe a rainbow of colour on top of the lamingtons.

8. When the meringue is almost set, turn off the oven and leave to cool completely. Serve the lamingtons warm with cream and caramel sauce on top.

Banoffee lamingtons with caramel sauce

Serves 6-8

For the base

300g brown sugar

1 cinnamon stick

125ml water

150g golden syrup

110g butter

For the filling

3 large eggs

1 cup caster sugar

50g caster sugar

60ml milk

175g golden syrup

100g cream

For the meringue

200g caster sugar

250ml cold water

100g cornflour

6 egg whites

1 pinch salt

1. Preheat the oven to 160C. Line a 22cm square baking tray with baking paper and grease the baking paper with butter or cooking spray. In a large bowl, mix together the brown sugar, cinnamon stick, water, golden syrup, butter and sugar until well combined. Whisk until well combined.

2. Spoon the base mixture evenly into the baking tray. Bake for 45-50 minutes, or until a skewer inserted into the centre of the mixture comes out clean. Take the tray out of the oven, leave to cool in the oven and then turn down the heat to 120C. Return the tray to the oven and bake for a further 20 minutes, or until a skewer inserted into the centre of the mixture comes out clean.

3. Turn off the oven and leave to cool completely.

4. To make the filling, whisk the eggs, sugar and milk until well combined. Gradually whisk in the golden syrup and cream until smooth.

5. Pour the mixture into the cooled lamington tray, spreading evenly over the base. Arrange the lamingtons on top of the caramel sauce in a spiral pattern. Take a skewer, push the tip through the caramel, and transfer to a piping bag fitted with a large star tip.

6. When the meringue is almost set, turn off the oven and leave to cool. Pipe a rainbow of colour on top of the lamingtons, using the same piping bag as the meringue. Leave the lamingtons in the oven until you can touch the meringue with your finger.

7. Transfer the lamingtons to a serving platter, and serve with caramel sauce on top and cream and caramel sauce on the side.