Foolproof Meringue
Achieve light, airy perfection every time with this *Foolproof Meringue* recipe—a simple yet impressive dessert base that’s crisp on the outside, fluffy on the inside, and irresistibly sweet. Made with just five pantry staples—egg whites, granulated sugar, cream of tartar, vanilla extract, and a pinch of salt—this recipe ensures consistently glossy peaks and a delicate texture. With a 10-minute prep time followed by a low-and-slow bake, this meringue is ideal for elegant pavlovas, bite-sized cookies, or dreamy dessert toppings. The step-by-step method includes tips for stabilizing the egg whites and preventing common mishaps like deflation or cracking. Perfect for novice bakers and seasoned pros alike, this recipe takes the guesswork out of creating perfectly whipped meringues every single time.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 0.5 teaspoons Cream of tartar
- 1 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
Ensure your mixing bowl and beaters are completely clean and dry. Any grease or residue can prevent the meringue from forming properly.
Separate the egg whites from the yolks, ensuring no yolk gets into the whites. Let the egg whites come to room temperature for about 20 minutes; they whip better when not cold.
In a large mixing bowl, start beating the egg whites on medium speed using an electric mixer. Once they become frothy, add the cream of tartar and a pinch of salt to stabilize the meringue.
Gradually add the sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Increase the mixer to high speed and beat until the sugar has fully dissolved, and the mixture forms stiff, glossy peaks. This may take 6-8 minutes.
Gently fold in the vanilla extract until incorporated, being careful not to deflate the meringue.
Using a spoon or piping bag, shape the meringue onto the prepared baking sheet. For individual meringues, make small dollops or nest shapes. For a pavlova, spread the mixture into a circular mound with a slight depression in the center if desired.
Bake in the preheated oven for 90 minutes. Avoid opening the oven door during baking, as this can cause the meringue to collapse.
After baking, turn off the oven and let the meringue cool completely inside with the oven door slightly ajar. This gradual cooling prevents cracking.
Once fully cooled, the meringue is ready to use or serve. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 472 mg | 10% | |
*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.
