Classic Meringue
Light, crisp, and delightfully airy, this Classic Meringue recipe is the ultimate treat for dessert lovers. Made with just four simple ingredients—egg whites, sugar, cream of tartar, and vanilla extract—this recipe transforms pantry staples into cloud-like confections with a delicate sweetness. Learn the secrets of achieving stiff, glossy peaks and creating perfect, melt-in-your-mouth meringues, whether you pipe them into elegant shapes or spoon them into rustic dollops. Slow-baking at a low temperature ensures a crisp shell and a tender interior, making these gluten-free meringues perfect for serving as a light dessert or as a stunning addition to a variety of desserts, from pavlovas to Eton mess. Timeless, easy to make, and irresistibly delicious, this recipe is sure to become a favorite in your baking repertoire. Keywords: Classic Meringue, light dessert, gluten-free recipe, easy baking, homemade meringues.
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Recipe Information
Ingredients
- 4 large egg whites
- 200 grams granulated sugar
- 0.5 teaspoons cream of tartar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
Make sure your mixing bowl and beaters are very clean and dry, as any grease can prevent the meringue from whipping properly.
In the clean mixing bowl, start beating the egg whites on medium speed until they become foamy.
Add the cream of tartar to the foamy egg whites. This helps stabilize them.
Continue beating the egg whites and gradually add the granulated sugar, one tablespoon at a time. This gradual incorporation ensures a smooth meringue.
After all the sugar has been added, increase the speed to high and beat the mixture until stiff, glossy peaks form. This means that when you lift the beaters, the meringue should hold its shape.
Once the meringue is stiff and glossy, gently fold in the vanilla extract using a spatula.
Spoon or pipe the meringue onto the prepared baking sheet in small heaps, roughly 2 inches apart, or according to your desired shape and size.
Bake the meringues in the preheated oven for 1.5 hours, or until they are crisp and dry but not browned.
Turn off the oven, and let the meringues cool inside the oven with the door slightly open for an additional hour. This gradual cooling helps prevent cracks.
Once the meringues are completely cool, carefully remove them from the parchment paper.
Enjoy your meringues as a light dessert, cookie, or component in other desserts like Eton mess.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 200.6 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
