These light, fluffy meringues are an ideal way to use up leftover egg whites after making ice cream or other treats.
Meringues are often described as tricky, but they are straightforward when you follow a few simple tips and take your time.
Tips for perfect meringues
- Ensure no yolk is mixed with the egg whites; even a small amount of yolk will prevent proper whipping.
- Use a very clean, grease-free bowl and utensils. Wiping the bowl with half a lemon or hot soapy water and rinsing can help remove residue.
- Add the sugar slowly — a tablespoon or two at a time — beating well between additions to create a smooth, glossy meringue.
- Bake low and slow. Set the oven to its lowest temperature (about 212°F / 100°C if possible) and allow plenty of time for the meringues to dry out.
To make the basic meringues
Preheat your oven to its lowest setting, ideally around 212°F (100°C) or lower. Line two baking trays with non-stick baking paper.
Use a spotless bowl. Separate the eggs and reserve the yolks for another use. Carefully transfer the whites to the clean bowl — any trace of yolk or grease will make it harder to reach stiff peaks.
Crack eggs one at a time into a small bowl before adding them to the main mixing bowl. If a yolk breaks, set that egg aside and use another. Have your sugar measured and ready and prepare a piping bag if you plan to pipe the meringues.
Beat the egg whites with an electric hand mixer or stand mixer until opaque and beginning to form stiff peaks. Gradually add the caster sugar, a tablespoon or two at a time, beating thoroughly between additions. The aim is a glossy, smooth meringue that holds stiff, opaque peaks.
When all the sugar is incorporated, add a pinch of salt, the vanilla essence and a teaspoon of white vinegar. Beat again until the mixture is thick, glossy and forms large peaks that cling to the beaters.
Hot tip: To remove excess meringue from the beaters, tap them against each other rather than the bowl edge — this helps keep the air you’ve incorporated.
Transfer the mixture to a piping bag fitted with a fluted or smooth nozzle and pipe two-inch (5 cm) swirls onto the prepared baking paper, spacing them about one inch (2.5 cm) apart. If you don’t have a piping bag, spooning the mixture onto the tray works just fine.
For colorful meringues, sprinkle with your choice of edible sprinkles before baking.
Bake for about 1½ hours, or longer if your oven temperature is lower. The meringues are done when they sound hollow when tapped on the bottom. Turn off the oven and leave the trays inside to cool completely — this helps them dry out and prevents cracking.
Serve the meringues on their own, with homemade ice cream, whipped cream or fresh berries.
Storage
For maximum crispness, eat meringues the day they are made. Store any leftovers in an airtight container lined with baking paper for up to a week; they will gradually lose their crunch and become chewier over time.
Looking for more dessert ideas?
Try one of these recipes:
- Cakesicles
- Cinnamon sugar pita chips
- Caramel popcorn
- Eggless brownies
- Eton mess
Have you made this recipe? Tell me how it went in the comments and tag your photos with @KCAEIC or #KCAEIC so I can see your creations!
📋 Recipe
Basic meringues
Equipment
- Electric hand beaters or stand mixer
Ingredients
- ¾ cup (160 g) caster sugar
- 4 egg whites
- 1 teaspoon vanilla essence
- Pinch of salt
- 1 teaspoon white vinegar
Instructions
- Preheat the oven to its lowest setting, ideally 212°F (100°C) or lower. Line two baking trays with non-stick baking paper.
- Beat the egg whites with a hand mixer or stand mixer until stiff, opaque peaks form.
- Slowly add the sugar a tablespoon or two at a time, beating well between additions.
- Add the salt, vanilla and vinegar and mix until glossy and thick.
- Fit a clean piping bag with a fluted nozzle and fill with the meringue mixture.
- Pipe onto the trays in 2-inch (5 cm) circles, spaced about 1 inch (2.5 cm) apart.
- Optionally sprinkle with edible sprinkles.
- Bake for 1½ hours or until crisp and hollow-sounding when tapped.
- Turn off the oven and allow the meringues to cool completely inside the oven.
- Eat immediately or store in an airtight container for up to a week.
Nutrition
- Calories: 30 kcal
- Carbohydrates: 7 g
- Protein: 0.1 g
- Fat: 0.02 g
- Sugar: 7 g
Nutritional information is an estimate. For precise values, calculate using specific brands and quantities.
Keywords: easy meringues, egg whites, kids party food
