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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


Meringue frosting recipe

Every child should know how to make meringue frosting. If they know how to whip up meringue frosting, it's only a short jump to being able to whip up a pavlova.

The basic rule of a meringue in one part egg white to two parts sugar, measured by weight. To make different things with the basic meringue mix, you can change the weights and/or method for different results.


  • 300 grams caster sugar
  • 150 grams egg whites
  • 1/2 teaspoon powdered egg white (if you don't have any, you can leave it out. It is there to help with stabilization and the shelf life.)
  • 75 ml water

Note: You will need a sugar/cooking thermometer to carry out this technique.


  1. Place the egg white and powder egg whites in a stainless steel bowl of your mix master with a whipping attachment on (You CAN'T use a plastic bowl).
  2. Place castor sugar and water in a saucepan. Heat over medium heat, stirring until the sugar has dissolved. Turn up the heat and heat without stirring until it reaches 118oC.
  3. Turn the mixer master to medium speed and slowly pour the very hot sugar syrup down the side of the bowl, with the machine running. Once you have added all the sugar syrup turn the machine up to full and whip until the egg whites have cooled.
  4. Place the egg white mixture in piping bag and pipe out as needed. I then seal the meringue using a flamethrower – you should be able to find one from a hardware store.
  5. And yes, we let the children and the husbands do this (when supervised, of course!).


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