Meringues
Classic Homemade Meringues - crisp on the outside, soft and chewy in the middle. Made from just egg whites and sugar, these simple meringues are a timeless bake that’s perfect for topping pavlovas, making Eton Mess, or serving alongside cream and fresh fruit.
PRINT RECIPE
Servings: 6 portions
EQUIPMENT
- Electric Hand Whisk
- Piping Bag (optional)
INGREDIENTS
- 3 Free-range Egg Whites ((whites only))
- 150 g Caster Sugar (Superfine Sugar)
INSTRUCTIONS
- Ensure all your equipment is clean and completely free from any grease before starting.
- Preheat your oven to 110°c (100°c for fan assisted ovens, Gas Mark ¼ or 230°F) Line a baking sheet with some greaseproof paper and set aside.
- In your clean bowl, whisk your egg whites until they reach soft peaks. Using an electric hand whisk is preferable, as it will ensure a steady whisking speed and take less time, although whisking by hand is of course possible too.
- Once your egg whites have reached soft peaks, continue to whisk whilst them whilst adding the sugar a spoonful at a time, ensuring each spoonful is mixed in before adding the next.
- As you add the sugar, you should see the mixture start to thicken and become a glossy white. Continue to mix until all the sugar is added and the mix has reached stiff peaks.
- Once the mixture has reached stiff peaks, you are ready to make your meringue shapes. You can use a piping bag to create uniform meringues, or simply spoon them into little mountains. This recipe will make about 4 large meringues, 6 medium meringues, or many small ones - depending on how small you go.
- Spoon or pipe your meringues onto the pre-lined baking sheet, leaving a little space between each. Place the meringues into your pre-heated oven and bake for 1.5-2 hours - depending on the size of your meringues (the smaller the meringue, the quicker they'll bake).
- After your baking time, switch the oven off and leave the meringues in situ. Allow them to cool in the oven before removing - this helps prevent the meringues from cracking from the sudden change in temperature outside the oven.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Once completely cooled, store your meringues in an airtight container at room temperature. They’ll keep for up to 2 weeks. Avoid the fridge, as moisture will make them soft and sticky.
- Freezing: Meringues don’t freeze well, as they tend to absorb moisture and lose their crispness.
- Make Ahead: Perfect for preparing in advance! Bake your meringues a few days before you need them and keep them in a dry, airtight container until serving.
- Substitutions:
- Eggs: For vegan meringues, use aquafaba (the liquid from a tin of chickpeas) in place of egg whites - around 3 tbsp per egg white.
- Sugar: Caster sugar is best for dissolving evenly into the egg whites, but you can use granulated sugar if that’s what you have - you'll just whisk for a bit longer. Golden caster sugar is also a great alternative, for meringues with a more caramel flavour and a golden hue.
If your meringues weep or turn sticky, the sugar may not have fully dissolved, or the day may have been too humid. To check if the sugar has dissolved, rub a small bit of the mixture between your fingers - it should feel smooth, not gritty.
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