Basic meringue

Basic meringue
  • Serves icon Serves 6
  • Time icon Hands-on time 15 min, oven time 1 hour 15 min-1 hour 30min, plus cooling

Think meringue is too fiddly or time consuming to make from scratch for a pavlova or roulade? Think again! Make perfect meringues every time, with this easy basic meringue recipe.

Then as soon as you’re feeling like a pro, be inspired by the recipes in our marvellous meringue collection.

Nutrition: per serving

Calories
121kcals
Fat
trace (trace saturated)
Protein
1.6g
Carbohydrates
30.6g (30.6g sugars)
Salt
0.1g
Calories
121kcals
Fat
trace (trace saturated)
Protein
1.6g
Carbohydrates
30.6g (30.6g sugars)
Salt
0.1g

Ingredients

  • 3 large, organic egg whites
  • 175g white caster sugar
  • ½ tsp vanilla extract

Method

  1. Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Whisk in the vanilla extract until combined.
  2. Line a baking tray with baking paper, fixing it in place with a tiny blob of meringue in each corner (we have a short video showing this technique). Using a metal spoon, place 6 craggy dollops of meringue on the baking paper, well spaced apart.
  3. Bake for 1¼ hours for mallowy centres, or 1½ hours if you prefer crisper meringues. Peel off the baking paper, then transfer the mallowy meringues to a wire rack to cool, or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.

 

delicious. tips

  1. To make these meringues into nests, make the recipe up until the end of step 2 (dolloping the meringues onto the lined baking sheet). Using the back of a metal spoon, press the centre of each meringue down, making a shallow hollow and creating a ‘nest effect’. Continue with step 3.

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3.6 votes

Reviews

Read what others say...

  1. I’ve tried lots of meringue recipes before, that haven’t worked so well, but this one works extremely well! The secret seems to be to add the sugar one tablespoon at a time, and whisk well inbetween. The meringues puffed up beautifully (and stayed that way), and were lovely and crisp on the outside, slightly soft in the centre. I left some in the oven (switched off after cooking) overnight, and they came out completely crisp, all the way through.

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3.6 votes

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