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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Ingredients
- 4 large eggs Egg whites
- 200 grams Granulated sugar
- 0.25 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Directions
Step 1
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
Step 2
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.
Step 3
Crack the eggs and separate the egg whites from the yolks, being careful not to get any yolk mixed in with the whites.
Step 4
In the clean mixing bowl, add the egg whites and salt. Beat on low speed until the mixture becomes frothy.
Step 5
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).
Step 6
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.
Step 7
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).
Step 8
Gently fold in the vanilla extract to incorporate it without deflating the meringue.
Step 9
Spoon or pipe the meringue onto the prepared baking sheet in your desired sizes or shapes, spacing them apart.
Step 10
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.
Step 11
Turn off the oven, leave the meringues inside, and allow them to cool completely with the oven door slightly ajar to prevent cracking.
Step 12
Once cooled, store the meringues in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (337.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 844.5 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 514.9mg | 0% |
| Total Carbohydrate 204.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 201.5g | |
| Protein 14.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 9.9mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 347.9mg | 0% |
Source of Calories