The Easiest Basic Meringue Recipe-How to make meringues (2024)

How to make meringues using sugar and egg whites. Crisp on the outside and chewy inside. Perfect for making pavlova, Eton Mess, meringue kisses and much more.

Meringues are such a wonderful thing! I knew they were an old recipe, but I didn't realize the first recipe using meringues dates back to an old French recipe book written in 1692!

Meringues can come in all shapes and sizes, often used in Pavlovas, or as little meringue nests, or broken up into bite-size pieces to make up an Eton Mess recipe.

In most cases, meringue is usually eaten with fresh whipped cream and fresh fruits, such as strawberries, raspberries, soft summer fruits etc.

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It's an easy recipe consisting of 2 ingredients. Egg whites and sugar.

Some cooks add stabilizers to the recipe, but I have found it not necessary when I make this, so I will show you how I make meringues.

Follow the easy step by step instructions and you'll have perfect meringue, crispy on the outside and chewy on the inside. Delicious!

Table of Contents 📋 hide

1) Prep time

2) Baking time

3) Serving size

4) Ingredients

5) Instructions

6) Top tips

7) Recipe

8) The Easiest Basic Meringue Recipe

9) Recipes Using Meringue

Prep time

15 minutes

Baking time

1 hour

Serving size

12-15 nests or 1 large nest
The large pavlova will serve 8-12 people, depending on how greedy they are!

Ingredients

4 Egg Whites
1 ¼ cups or 250 g regular sugar

Instructions

1.Switch the oven on to 110C, 225 F, ¼ G

2. Separate the egg whites and add them to the mixing bowl

Top tips

  • Make sure your mixing bowl is free from any grease & very clean.
  • If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well, and this can result in a runny mixture
  • Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.

3. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.

4. Add the sugar and whisk again on high speed for 1 more minute.

5. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look.

Once glossy, it is at this point you may wish to add some food coloring or ½ teaspoon of a flavoring, such as Almond or vanilla.

You can add 2 drops of red food coloring and the meringue will turn pink etc.

6. Scoop out the meringue and place it in a blob in the center of your tray.

Using a spatula, push the meringue mixture in circular movements so it is as large as a serving dish (14 inches wide).

Form a wall or lip all around the meringue-like in the picture below, and making sure the base has got at least 2 cm of meringue (if not, the meringue will break once you try to remove from the baking tray)

You can make mini ones the size of saucers, using the same shaping method.

7. Place in the oven for 1 ½ hours.

The Easiest Basic Meringue Recipe-How to make meringues (7)

8. Leave to cool completely before trying to remove from tray.

9. Once cooled, use a fish slice to very gently coax the meringue from the parchment paper and transfer to your serving dish.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

The photo below shows how we've used the meringue to make a delicious Pavlova!

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

wp-recipe-maker/recipe {"id":12752

Recipe

The Easiest Basic Meringue Recipe-How to make meringues (10)

The Easiest Basic Meringue Recipe

Yield: 12 - 15

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

How to make meringues using sugar and egg whites. Crisp on the outside and chewy inside. Perfect for making pavlova. Eton Mess, meringue kisses and much more.

Ingredients

  • 4 Egg Whites
  • 250 g or 1 ¼ cups regular sugar

Instructions

  1. Switch oven on to 110C, 225 F, ¼ G
  2. Separate the egg whites and add them to the mixing bowl.
  3. Make sure your mixing bowl is free from any grease & very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.
  4. Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.
  5. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.
  6. Add the sugar and whisk again on high speed for 1 more minute.
  7. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready. See the photo
  8. Once glossy, it is at this point you may wish to add some food coloring or ½ teaspoon of a flavoring, such as Almond or vanilla. You can add 2 drops of red food coloring and the meringue will turn pink etc.
  9. If you want to, you can put the meringue mixture into a piping bag and make patterns, but I just use 2 big spoons, scoop out amounts and place on the tray on top of parchment / greaseproof paper. I like the meringues a bit 'uneven' and rough shaped!

Once I have them on the tray, I use the end of a spoon and make a small indentation in the center of each so I can put ice cream, whipped cream or fruits, but it is up to you what shape you want to make them and what size. The cooking time won't change


10. Place in the oven for 1 ½ hours.

11. Leave to cool completely before trying to remove from tray.

12. Once cooled, use a fish slice to very gently coax the meringue from the parchment paper and transfer to your serving dish.

Nutrition Information:

Yield: 12Serving Size: 12 - 15
Amount Per Serving:Calories: 86Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 21gFiber: 0gSugar: 21gProtein: 1g

Recipes Using Meringue

Here's a selection of delicious recipes using Meringue

The Easiest Basic Meringue Recipe-How to make meringues (14)

German Star Cookies

German Star Cookies, also known as Zimtsterne Cinnamon Cookies are a wonderful cookie for Christmas. They're crisp, chewy and spiced with all things nice! Naturally Gluten - Free too!

The Easiest Basic Meringue Recipe-How to make meringues (15)

Mini Meringue Cookies

Mini Meringue Cookies! These are a wonderful sweet treat made up of just 2 ingredients. Incredibly easy to make and are perfect for adding to desserts or eating just as they are. |

The Easiest Basic Meringue Recipe-How to make meringues (16)

Lemon Meringue Pie

Lemon Meringue Pie. A nice easy recipe with a perfect balance of lemon with sweet meringue. Always popular at family get togethers!

The Easiest Basic Meringue Recipe-How to make meringues (17)

Chocolate Meringue Pie

Chocolate Meringue Pie. Easy to make and looks fabulous!

The Easiest Basic Meringue Recipe-How to make meringues (18)

Blueberry and Lemon Meringue Cake

Blueberry Lemon Meringue Cake.
Blueberry lemon meringue cake is made up of delicious layers of meringue, fresh whipped cream, blueberry compote and a drizzle of lemon curd. A perfect summer dessert.

The Easiest Basic Meringue Recipe-How to make meringues (19)

Fluffy Amaretti Style Lemon Almond Cookies

Fluffy Amaretti Style Lemon Almond Cookies. These amaretti-style cookies are as light as a feather and fat-free too!

The Easiest Basic Meringue Recipe-How to make meringues (20)

Amaretti Style Cranberry and Orange Almond Cookies

Amaretti Style Cranberry and Orange Almond Cookies. These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks light as a feather and fat-free too!

The Easiest Basic Meringue Recipe-How to make meringues (21)

Alfajor Rogel

Alfajor Rogel! This is a wonderful cake famous in Argentina. It's traditionally made for special occasions, Christmas and other celebrations. The cake is made up of delicious layers of very thin sweet pastry, sandwiched together with Dulce De Leche then covered with a beautiful meringue.

The Easiest Basic Meringue Recipe-How to make meringues (22)

Wowza Summer Fruits Pavlova

Fruit Pavlova! A delicious, easy dessert with a mix of berries, ice cream, whipped cream sitting in a crisp meringue, and topped off with a fruit ripple sauce.

The Easiest Basic Meringue Recipe-How to make meringues (23)

Amazing Peach Melba Trifle

Amazing Peach Melba Trifle! Dreamy layers of Lady Fingers, creamy vanilla pudding, peaches, raspberry sauce, whipped cream and meringue cookies. It can't get better than this!

The Easiest Basic Meringue Recipe-How to make meringues (24)

Celebration Chaja Cake

Celebration Chaja Cake - A jaw dropping cake of amazingness all the way from Uruguay!

The Easiest Basic Meringue Recipe-How to make meringues (25)

Rock Star Dessert

Rock Star Dessert! A delicious dessert made up of yellow cake and meringue and topped with whipped cream, delicious lemon curd and berries. It's a crowd pleaser!

The Easiest Basic Meringue Recipe-How to make meringues (2024)

FAQs

What is the secret to making good meringue? ›

How to Make Meringue Successfully
  1. When making meringues, always cook egg whites to avoid salmonella poisoning.
  2. Don't use packaged egg whites to make meringue. ...
  3. Use fresh egg whites. ...
  4. Use eggs at room temperature. ...
  5. Never let any yolk get into the whites.
  6. Don't overbeat egg whites.

Do you need cream of tartar to make meringue? ›

The importance of cream of tartar

To get science-y on you, it keeps the proteins from the egg whites from sticking together, which ensures a super-smooth meringue that will not wilt or deflate on itself. How much? The general rule of thumb is to use ⅛ teaspoon for every egg white in the recipe.

Can I use powdered sugar instead of granulated sugar for meringue? ›

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

What are the common mistakes to avoid while preparing meringue? ›

7 Common Mistakes to Avoid When Making Meringue
  1. Adding Sugar Too Quickly.
  2. Skipping Cream of Tartar.
  3. Mixing in a Dirty Bowl.
  4. Using Cold Eggs.
  5. Overbeating the Egg Whites.
  6. Squeezing the Air Out.
  7. Baking at Too Low a Temperature.
Mar 19, 2024

Why add vinegar and cornstarch to meringue? ›

Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Which of the three meringues is the most stable? ›

Italian meringue has a soft and creamy texture that is considered the most stable of the three types. Because it holds its shape so well, you can typically find Italian meringue piped on desserts like baked Alaska or pastries.

What will happen if you have an egg yolk when making a meringue? ›

The fat from the yolks will prevent - should you wish to whip up your whites for a meringue or something - from whipping up. It's like - well if you get any yolks in your whites you might as well start over.

Do you use a whisk or beater for meringue? ›

When do you use the whisk beater versus the flat beater on a stand mixer? The whisk beater is used to aerate mixtures such as egg whites for a meringue; the spade or flat beater to mix things together. Unless otherwise specified in a recipe, it is generally the flat beater that is meant to be used.

Why do you put cornstarch in meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Which sugar is best for meringues? ›

Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess. Meringues will weep if there's any undissolved sugar. Don't put granulated sugar in a food processor to achieve a finer grain.

Can you over whip a meringue? ›

Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.

How to know when meringue is done? ›

Tap the bottom; it should feel hollow. Break one open; it should be dry. Taste the broken one while it's still warm; it should melt in your mouth. When the meringue is finished it should be almost white, with just a hint of color around the bottom.

What is the enemy of meringue? ›

Fat is meringue's worst enemy. Get a tiny bit of egg yolk in with the whites and you won't get fluffy whipped peaks, you'll get batter. Always whip meringue in clean bowls without the slightest trace of grease.

What are the 6 tips in making perfect meringue? ›

6 Tips for Perfect Meringue
  1. Don't make meringues when the kitchen is super steamy or the weather is damp and humid.
  2. Egg whites should be perfectly “clean”, without a speck of yolk in them. ...
  3. Egg whites beat to a great volume at room temperature or slightly warm.
Mar 17, 2014

Why can't you use a plastic bowl for meringue? ›

Never use a plastic mixing bowl – Choose a glass, ceramic, or stainless steel bowl (and make sure it is 100% clean and dry) to whip up your meringue. Plastic bowls might have traces of oil from previous recipes or foods, and that can keep your meringue from setting up!

What is the main ingredient in meringue which makes it light and fluffy? ›

There are three main ingredients in a meringue recipe that interact to form the foam structure: egg whites, sugar, and cream of tartar or acid. The backbone of the foam structure is made up of proteins, amino acid chains. Egg whites provide the meringue with necessary proteins that form the meringue foam.

Why isn't my meringue getting fluffy? ›

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

What will cause a meringue to fail? ›

There are some reasons why the egg whites that you are using for making meringue do not stiffen: You did not whisk it long enough. It might have been over-mixed. The container or the whisk that you used to make the meringue is dirty.

References

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