Meringue
Light, airy, and delicately crisp, this classic meringue recipe is a beautiful showcase of just a handful of pantry staples. Made with whipped egg whites, sugar, and a touch of vanilla, these cloud-like confections melt in your mouth with every bite. The addition of cream of tartar ensures the perfect stability for achieving those signature stiff, glossy peaks, while a slow bake at a low temperature guarantees their irresistibly crisp texture. Whether piped into elegant shapes or dolloped into rustic perfection, these meringues make a delightful dessert on their own or a versatile topping for pies, pavlovas, and sundaes. With just 15 minutes of prep time and a shelf life of up to two weeks, they’re as convenient as they are impressive—perfect for holiday gatherings, afternoon tea, or a sweet indulgence any day.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 0.25 teaspoons Cream of tartar
- 0.5 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 225°F (110°C). Line a large baking sheet with parchment paper.
Ensure your mixing bowl and whisk attachments are completely clean and free of any grease or residue. It's crucial for properly whipping the egg whites.
Separate the egg whites from the yolks, being extra careful not to let any egg yolk mix into the whites. Place the egg whites into the clean mixing bowl.
Using a stand mixer or hand-held electric mixer, beat the egg whites on medium speed until they become frothy, about 1-2 minutes.
Add the cream of tartar and a pinch of salt to the mixture. Continue beating on medium-high speed until soft peaks form.
Once soft peaks are achieved, begin adding the granulated sugar one tablespoon at a time, allowing each addition to fully dissolve before adding the next. This process should take about 3-5 minutes.
After all the sugar has been added, add the vanilla extract. Continue beating the mixture on high speed until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.
Using a spatula, spoon or pipe the meringue onto the prepared baking sheet into small dollops or your desired shapes.
Place the meringues into the oven and bake for 90 minutes. Rotate the pan halfway through baking to ensure even cooking.
Once the baking time is complete, turn off the oven and leave the meringues inside to cool for an additional hour. This allows them to dry out completely and achieve their signature crisp texture.
Carefully peel the meringues off the parchment paper and store them in an airtight container. They will keep for up to 2 weeks if stored in a cool, dry place.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 359 mg | 16% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.2 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 343 mg | 7% | |
*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.
