Step by Step Meringue
Learn the art of creating perfectly crisp and airy meringues with this Step-by-Step Meringue recipe! This foolproof guide takes you through the delicate process of whipping egg whites to glossy perfection, folding in subtle vanilla flavor, and baking them to a satisfying crunch. Featuring just a handful of pantry staples like granulated sugar, cream of tartar, and a pinch of salt, this recipe transforms simple ingredients into elegant, melt-in-your-mouth treats. Ideal for topping desserts, creating pavlova bases, or enjoying as light-as-air confections, these meringues are baked at a low temperature to ensure they’re flawless every time. Whether you're piping intricate shapes or spooning rustic dollops, these beauties will impress your family and guests alike. Perfect for holiday gatherings, party platters, or afternoon indulgences, this easy meringue recipe is a must-have for anyone seeking professional-grade results from their home kitchen!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 1 pinch Salt
Instructions
Preheat your oven to 100°C (210°F) and line two baking sheets with parchment paper.
Ensure your mixing bowl and whisk are completely clean and free of grease. Any grease can prevent the egg whites from whipping properly.
Separate the egg whites from the yolks, ensuring no yolk gets into the whites. Place the egg whites in the clean mixing bowl.
Add the cream of tartar and a pinch of salt to the egg whites. Begin whisking with an electric mixer on medium speed until soft peaks form, about 2 to 3 minutes.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip the mixture. Ensure each addition is fully dissolved before adding the next spoonful. This process should take about 6 to 8 minutes.
Increase the mixer speed to high and continue whisking until the meringue becomes glossy and stiff peaks form. To test, lift the whisk; the peaks should hold their shape and not droop.
Gently fold in the vanilla extract with a spatula until evenly incorporated, taking care not to deflate the meringue.
Using a spoon or piping bag, shape the meringue onto the prepared baking sheets. You can make small dollops or pipe decorative shapes, leaving about 1 inch of space between each piece.
Bake the meringues in the preheated oven for 90 minutes. Do not open the oven door while baking.
After 90 minutes, turn off the oven and let the meringues cool completely inside for at least 1 hour. This will help them dry out completely and prevent cracking.
Once cooled, store the meringues in an airtight container at room temperature for up to 5 days.
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 | 360 mg | 16% | |
| 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.
