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A traditional meringue recipe perfect for summer desserts. Crispy on the outside, soft and chewy on the inside.
Wiltshire, England, UK
253 people made this
IngredientsMakes: 16 palm-sized meringues
- 4 large egg whites
- 115g caster sugar
- 115g icing sugar
MethodPrep:15min ›Cook:1hr15min ›Extra time:15min cooling › Ready in:1hr45min
- Preheat the oven to 100 C / Gas 1/4. Line 2 baking trays with baking parchment.
- Gently tip the egg whites into a large mixing bowl and use an electric hand whisk to beat the egg whites until they are fluffy and stiff peaks form when the whisk is lifted.
- Continue beating with the electric whisk and add the caster sugar a tablespoonful at a time. Beat for about 5 seconds between each addition. It is vital that the sugar is added slowly to ensure that the meringue does not weep whilst in the oven. However, try not to over-beat. The meringue mixture should be thick and glossy. Remove the whisk.
- Sift 1/3 of the icing sugar over the mixture and gently fold it into the mixture using a rubber spatula or a large spoon. Continue to sift and fold in the icing sugar 1/3 at a time. Again, try not to over-mix. The meringue mixture should be smooth and light. If you're brave enough, tip the bowl upside down and the mixture should (hopefully) stick to the bowl and not drip out!
- Scoop up a heaped tablespoonful of the mixture and drop it onto the pre-lined baking tray. Repeat this, placing the meringue mixture roughly 2cm apart on the trays. If you like a peaked tip, gently lift the centre of the meringue with the end of a spoon.
- Bake in the preheated oven until it is a light coffee colour and it sounds 'crisp' when tapped underneath, about 1 3/4 hours. When you are sure the meringue is cooked, remove from the oven and allow to cool on the trays. Serve to your liking!
Reviews & ratingsAverage global rating:(16)
Reviews in English (16)
I love meringues and found this recipe to be one of the best I have tried. It also works well if you add colouring and/or flvouring.-14 Apr 2013
If you follow this recipe you will turn out with one thing - perfect meringues!-13 Sep 2013
Very good meringue, perfect for adding favours and colours.-01 Dec 2013
Crunchy-crisp, feather-light and sweet, meringues are very easy to make, they're nonfat and fairly low in calories, and they add an elegant — and gluten-free — touch to the cookie plate. Leave them plain, flavored simply with a hint of vanilla, or bake them with grated bittersweet chocolate or nuts folded in. Try our variation in the baker's tips below, and flavor some of the meringue with freeze-dried fruit for a naturally colorful, fruit-flavored take on this classic.
- 1 1/4 cups (248g) Baker's Special Sugar
- 1 1/2 cups (170g) confectioners' sugar
- 6 (198g to 227g) large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract , sprinkles or other decorations
Preheat your oven to 250°F. Line two baking sheets with parchment, or lightly grease and flour them. If your baking sheets are dark, nestle another pan underneath it to create a layer of air, which will minimize dark-bottomed meringues.
In a medium bowl combine the two sugars and set aside.
Place the room-temperature egg whites into the bowl of a mixer. Add the cream of tartar. Beat on slow speed until the cream of tartar is dissolved and the egg whites are foamy, about 2 minutes. Add the salt.
Slowly increase the speed of the mixer. When the volume of the eggs has doubled and they begin to look opaque, sprinkle in sugar by the tablespoon. Continue to beat, until the whites are glossy and getting stiff. Slowly (over 4 to 5 minutes) add the remaining sugar and mix until it's evenly distributed and the whites hold a stiff peak.
Perfect your technique
Fold in the flavoring and coloring of your choice, and nuts or chocolate.
Drop the mixture by the tablespoonful onto the prepared pans, or fill a pastry bag and use it to pipe out any design you wish. Top them with more nuts, chocolate, sparkling white sugar, sprinkles, or other decoration.
Place the meringues in the oven. After 30 minutes, reduce the oven heat to 225°F, and continue to bake for another 1 to 2 hours. For a chewy meringue, bake for the shorter time (about 1 hour). When the cookie is finished, its center will measure 165°F on an instant-read thermometer. For crunchy meringues, bake them for the longer time (about 2 hours). To test if they're done, pick one up it should feel very light. Tap the bottom it should feel hollow. Break one open it should be dry. Taste the broken one while it's still warm it should melt in your mouth. When the meringue is finished it should be almost white, with just a hint of color around the bottom. Turn off the oven, prop the door open and allow the meringues to cool on the pan in the oven for 30 minutes.
Remove the meringues from the pans, and place them on a wire rack to cool completely. Store in airtight containers for up to several weeks.
Tips from our Bakers
Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of chickpeas. Surprisingly, it whips into peaks just like egg whites! Substitute 2 tablespoons aquafaba for each large egg white for specifics on the technique read our blog post, A guide to aquafaba.
To make flavored meringues: Add one of the following flavor options with the color of your choice to each batch:
— 1/4 teaspoon Fiori di Sicilia
— 1/8 to 1/4 teaspoon peppermint oil
— 1/4 to 1/2 teaspoon coconut flavoring (plus 1 cup toasted coconut)
— 1/4 to 1/2 teaspoon orange oil
— 1/4 to 1/2 teaspoon lemon oil
— 1 to 2 teaspoons almond extract (plus 1 cup toasted/chopped/sliced almonds)
To make naturally-colored, fruit-flavored meringues: Combine 1 cup + 1 tablespoon (128g) of recipe's confectioners' sugar and 1/2 cup (15g) lightly crushed freeze-dried peaches in the bowl of a food processor. Process until powdered, then whisk the mixture through a strainer to remove any lumps. Stir a tablespoon of water into the mixture, then fold half the whipped meringue into it. Place both meringues into a pastry bag fitted with a star tip, alternating the colors as you fill the bag. Pipe and bake as the recipe directs.
I fould every single recipe and I didn’t work sadly
Excellent recipe. They are quite tasty. I made a whole bunch of bit-sized ones. The only adustment that I made to the recipe is that I had 5 egg whites left over from a reicpe, so I shrank all of the ingretients by 5/8.
This recipe didn't quite work, and i followed the derections to the letter. I had to cook it again. But that recipe was a good one, i'll use it again, just diffrent times and temps.
This is a great recipe! I love meringues and this are amazing! They’re were a ton more than 20 but the more the marier.
These come out perfect every time I make them! I usually add rum (1-3 tbsp) and coconut shavings (1-2 cups). I also like to use the liquid egg whites, which come out to about 1 cup if liquid. When I neglect to whip the egg whites enough they come out as thin and crunchy wafers - still delicious! These meringues are now part of my go-to cookie recipes.
I made these to use as decoration on an Engagement cake. They were so delicious that I am adding them to my menu of best cookies! The recipe makes a LOT of meringues I cut it in half and they came out perfectly.
great meriunges!! although i ended up with a lot more than 20 meriunges and even when i half the recipe i find it still makes a fair amount if you are worried abotu makign to many/not enough
OMG THE BEST MERINGUES I'VE EVER MADE! They were a huge hit and I'm making them again tonight to take to Easter dinner this weekend. I only use Mexican vanilla when I cook and bake and I do believe it makes them EXTRA delicious!
OMG. THE BEST MERINGUES I'VE EVER MADE!! Definitely making these again. Like TONIGHT! Wow. I used Mexican vanilla (which is my regular and only kind I will use) and they are fantastic.
Terrific use for leftover egg whites! Just an FYI for those of you who want to save money--you can make your own superfine sugar by pulsing regular sugar in a food processor.
Great recepie but you should remind people that it's 250 Fahrenheit
This recipe couldn't be easier. It's delicious as well!
The best meringue recipe that I have made so far. Used it for individual heart shaped Pavlovas. Definitely will be making this one over and over again.
They turned out perfectly. I made small individual size and plan to dip the bottom in chocolate like the recipes for meringue stars. And fill with a frozen raspberry concoction like another recipe. But this meringue recipe was perfect.
This is a very nice recipe. I truly love these meringues.
Very easy and delicious. I've used raspberry extract as an alternate flavoring and have also piped the meringue into shapes, letters, numbers, etc to decorate cupcakes and such. A favorite of kids and adults.
This is a very easy, classic meringue recipe. I squeezed it easily out of a gallon zip-lock bag with the tip cut out.
Not all Easter wreaths are for your door&mdashthis beauty, made from a lighter-than-air meringue recipe, is one that belongs in your belly.
- Heat oven to 275°F. Line a large baking sheet with parchment paper. Draw an 8-inch circle on the parchment, then flip the paper over.
- In a medium bowl, combine the cornstarch and superfine sugar.
- In a large clean bowl of an electric mixer with the whisk attachment, beat the egg whites and vinegar on medium-high speed until foamy peaks form, 1 to 2 minutes. Gradually add the superfine sugar mixture, 1 tablespoon at a time, beating for 1 minute between additions, until the whites are stiff and glossy. Add the vanilla and beat for 1 minute. Transfer mixture to a large piping bag fitted with a large star tip.
- Use 4 small dabs of meringue to stick the parchment to the baking sheet. Using the circle as a guide, pipe the meringue mixture into 8 nests, each touching on two sides, all the way around the circle. Use a large spoon to create a divot in each one. Pipe small stars between the nests
- Transfer to the oven and bake for1 hour 30 minutes. Turn off the oven and let the wreath cool completely (do not open the oven during this time), at least 3 to 4 hours or up to overnight.
- Twenty minutes before serving, toss the fruit with the granulated sugar and lemon juice. Whip the cream until soft peaks form. Fill each nest with cream, then top with the fruit. Sprinkle with edible flowers, if desired.
PER SERVING 293 CAL, 11 G FAT (7 G SAT FAT), 34 MG CHOL, 50 MG SOD, 4 G PRO, 47 G CAR, 2 G FIBER
Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed inside to act as a "booster seat." Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, cream of tartar, and vanilla seeds (if using) in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C), between 8 and 10 minutes. Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Use immediately.
You can toast the sugar for this meringue in just 30 minutes with my "quick" technique or use sugar as a pie weight to toast it passively. In that case, after transferring the sugar to a new container, check to make sure it's grease-free by running a finger across the interior of the foil lining. If it feels greasy, it means the sugar was exposed to the dough and able to wick away some of the butter. While trace amounts of fat won't prevent Swiss meringue from foaming, they will adversely impact its overall volume and stability.
Whip the Egg Whites
Now it's time to whip, or beat, the egg whites. You're essentially forcing air into the egg whites, causing the protein in the egg whites to stretch and create bubbles around the water within the whites. First the egg whites will reach soft peaks (you can remove the whisk or beaters and a peak will form and then droop), then firm peaks (when you remove the whisk or beaters the peak that forms will keep its shape), and then stiff peaks (not only does the peak on the egg white surface hold, but so will the peak on the whisk or beaters when turned to peak upwards as shown above). For stand-alone meringue – meringue cookies and pavlovas – you want stiff peaks like those shown here. For frosting-style meringue, soft or firm peaks are usually fine.
Watch these stages carefully, because if you over-beat the egg whites the stretched protein will break and let the water in the whites out, creating a really unappetizing mix of eggy water and foam.
Instead of cream of tartar, use lemon juice.
Separate the eggs while still cold.
Be sure no yolk slips in with the white when separating the eggs. Yolks contains fat any fat in with the egg whites will prevent the whites from beating to a good volume.
Let egg whites stand at room temperature for about 20 minutes after separating. They will beat to a greater volume than if beaten when cold.
Use a glass or metal bowl plastic bowls can have a greasy film which will prevent the eggs from beating to a good volume.
Check whether sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat a little longer.
Making meringue takes a little practice. Don't be intimidated, because it is not too difficult once you get the hang of it. This recipe works for Lemon Meringue Pie or any other pie that calls for meringue.
Keep in mind that for meringue to "work", you need a decent electric mixer with enough power to reach high speed. Also, your mixing bowl and beaters must be scrupulously clean without a speck of oil. Your eggs should be at room temperature. And perhaps most importantly, egg whites that contain even a tiny smidgen of the egg yolk will fail to whip up to a proper meringue. So get whatever egg-separating technique you use down pat before you start.
If you are completely new to making meringue, you will also be interested in our post detailing Secrets to Good Meringue.
- Beat the egg whites at high speed with an electric mixer until egg whites are foamy. Continue beating, and with mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Don't rush the sugar needs a little time to dissolve. Finally, beat in the vanilla.
- Pile atop pie and seal edges of meringue to the crust to prevent it from shrinking during baking. Bake at 350°F for 12 to 15 minutes, or until lightly browned.
- Makes enough for one pie.
Note: To minimize "weeping", spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut more easily with a wet knife blade.
Reviews ( 15 )
I have made this 3 or 4 times now. My new sister in law is a highly accomplished chef and she loved it so much she asked for the recipe. I always split the recipe into 2 larger meringues circles and just cook/dry them a bit longer. Much easier to slice.Its also my go to because my mother in law has a gluten allergy (even before it was popular, lol).
I suppose I am alone in my opinion. My son loves strawberries, and isn't a huge cake and frosting fan, so I thought I would make this for his birthday cake. Fortunately, I made a practice cake first. This cake takes a lot of time and effort and no one in my family liked it. even my son who will eat a pound of strawberries in one sitting. I highly suggest making a practice cake before serving for company or making for a special occasion.
I've made this twice now and it was such a hit both times that I've been asked for the recipe. The only thing I did differently was to turn off the oven and let the meringues rest overnight before removing from the parchment the next morning. I prepped the meringue layers, cream filling, and sliced strawberries in advance, then transported, and assembled on site in about 5 minutes. I agree that the texture, and thus ease of cutting, changes depending upon how long the cake is assembled before cutting. Regardless, folks were scraping the plate to get the last delicious morsels! Can't wait to try this with other fruits, too, as another review recommended.
Why my meringue won't stiffen?
If the meringue batter hasn&apost formed firm peaks, it&aposs because there aren&apost enough stable air bubbles in the mixture or because the honey - or sugar - hasn&apost been wholly incorporated into the egg whites.
To avoid these problems or to fix a soft meringue, make sure there are no egg yolk residues in the egg whites and add an acidic agent like lemon juice or cream of tartar to the batter to stabilise the mixture.
Moreover, start whipping the whites at very low speed and slowly increase as they become frothier. It should take about 5 minutes for the egg whites to whip into a firm meringue so make sure you beat them long enough.
Finally, we recommend you add the honey a bit at a time - just a spoonful will do - into the egg mixture. This way, the meringue batter won&apost get heavy and dense too quickly eventually collapsing.