Classic Meringue
Delight in the airy, melt-in-your-mouth magic of this Classic Meringue recipe, perfect for any dessert enthusiast or home baker. Made with just four simple ingredients—egg whites, granulated sugar, cream of tartar, and a touch of vanilla—this light and crisp treat is easy to prepare yet impressively elegant. Achieving stiff, glossy peaks is key to perfecting this versatile dessert, and our step-by-step guidance ensures foolproof results every time. Whether piped into delicate swirls or dolloped into whimsical shapes, these meringues are baked low and slow for that signature crisp exterior and tender interior. Serve them as a delightful standalone sweet, crumble them into an indulgent Eton Mess, or use them to add a decadent crunch to your favorite desserts. Ready in under two hours, this gluten-free indulgence is a timeless classic for any occasion!
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Ingredients
- 4 large egg whites
- 200 grams granulated sugar
- 0.5 teaspoons cream of tartar
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
Step 2
Make sure your mixing bowl and beaters are very clean and dry, as any grease can prevent the meringue from whipping properly.
Step 3
In the clean mixing bowl, start beating the egg whites on medium speed until they become foamy.
Step 4
Add the cream of tartar to the foamy egg whites. This helps stabilize them.
Step 5
Continue beating the egg whites and gradually add the granulated sugar, one tablespoon at a time. This gradual incorporation ensures a smooth meringue.
Step 6
After all the sugar has been added, increase the speed to high and beat the mixture until stiff, glossy peaks form. This means that when you lift the beaters, the meringue should hold its shape.
Step 7
Once the meringue is stiff and glossy, gently fold in the vanilla extract using a spatula.
Step 8
Spoon or pipe the meringue onto the prepared baking sheet in small heaps, roughly 2 inches apart, or according to your desired shape and size.
Step 9
Bake the meringues in the preheated oven for 1.5 hours, or until they are crisp and dry but not browned.
Step 10
Turn off the oven, and let the meringues cool inside the oven with the door slightly open for an additional hour. This gradual cooling helps prevent cracks.
Step 11
Once the meringues are completely cool, carefully remove them from the parchment paper.
Step 12
Enjoy your meringues as a light dessert, cookie, or component in other desserts like Eton mess.
Nutrition Facts
| Serving size | (337.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 845.8 |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 221.2mg | 0% |
| Total Carbohydrate 202.4g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 201.4g | |
| Protein 14.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 8.7mg | 0% |
| Iron 0.2mg | 0% |
| Potassium 472.5mg | 0% |
Source of Calories