Perfect Meringue
Achieve cloud-like perfection with this foolproof recipe for Perfect Meringue! Crafted with just five simple ingredients—egg whites, granulated sugar, cream of tartar, vanilla extract, and a pinch of salt—this recipe guides you through every step to create irresistibly light, crispy meringue shells with a marshmallowy interior. Key techniques, like ensuring grease-free utensils and gradually introducing sugar for a glossy, stiff-beaked texture, make mastering meringue easy, whether you're piping dainty rosettes or rustic dollops. A slow bake at a low temperature ensures a flawless finish that’s melt-in-your-mouth delectable. Ideal for pavlovas, Eton mess, or as a guilt-free treat on their own, these homemade meringues are a symphony of sweetness and crunch that’s perfect for dessert lovers.
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Recipe Information
Ingredients
- 4 large eggs Egg whites
- 200 grams Granulated sugar
- 0.25 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- 0.125 teaspoon 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, as even a small amount of grease can hinder the meringue from forming stiff peaks.
Crack the eggs and separate the egg whites from the yolks, being careful not to get any yolk mixed in with the whites.
In the clean mixing bowl, add the egg whites and salt. Beat on low speed until the mixture becomes frothy.
Add the cream of tartar and increase the speed to medium. Continue beating until the mixture forms soft peaks (when the peaks just start to hold their shape but collapse easily).
Gradually add the sugar, one tablespoon at a time, while beating on medium-high speed. Ensure each addition of sugar is fully dissolved before adding more.
Once all the sugar is added, increase the speed to high and continue beating until the meringue forms stiff, glossy peaks and feels smooth when rubbed between your fingers (no sugar granules should remain).
Gently fold in the vanilla extract to incorporate it without deflating the meringue.
Spoon or pipe the meringue onto the prepared baking sheet in your desired sizes or shapes, spacing them apart.
Bake in the preheated oven for 60-90 minutes, depending on the size of the meringues, until they are dry to the touch and lift easily from the parchment paper.
Turn off the oven, leave the meringues inside, and allow them to cool completely with the oven door slightly ajar to prevent cracking.
Once cooled, store the meringues in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 204.1 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 | 0.1 mg | 1% | |
| Potassium | 348 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.
