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This Meringue recipe will help you make fluffy meringue easily! It’s perfect for topping pies, puddings, and more.
Meringue Recipe
An easy Meringue Recipe filled with tips for that perfect, fluffy, meringue to top all sorts of pie recipes, puddings, and other treats. Get this perfect meringue recipe you are sure to love.
Equipment
- bowl
- Whipper
Ingredients
Ingredients
- 4 large egg whites
- 1/4 teaspoon cream of tartar In alternative use Lemon juice or White vinegar or Baking powder or Buttermilk or Yogurt.
- 1.25 cup icing sugar 250g
Instructions
Instructions
- Remove eggs from the refrigerator and separate, as they will separate best cold.
- Allow egg whites to reach room temperature to allow them to whip to their fullest.
- Preheat oven to 230 F / 110 C degrees.
- Pour eggs whites into a spotlessly-clean bowl.
- Whip (Use an electric mixer to whisk) the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.
- Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form.
- Bake for 1 hour 40 minutes in a fan oven, 1 hours 10 minutes in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)
Notes
Nutrition Calories: 32kcal | Carbohydrates: 6g | Protein: 2g | Fat: 0.04g | Sodium: 25mg | Potassium: 40mg | Sugar: 6g | Calcium: 1mg | Iron: 0.02mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Make sure to not leave the Meringues in the oven or they will become marshmallow. I did it.
People Also Ask
What is the trick to making this meringue recipe?
Slow and steady is the best way to go. When you’re making meringue, it’s important to start by beating the egg whites slowly to make small and stable bubbles. Then, you can gradually speed up to avoid over-beating and add the sugar slowly. This same idea works for baking too.
What are the 3 types of meringue?
There are three main types of meringue: French, Swiss, and Italian. Each type is different in how it’s made, its texture, and how stable it is. Understanding these differences will help you know when to use each recipe for your baking.
Is cream of tartar necessary for the meringue recipe?
The main point: To ensure firm, stiff beaten egg whites that hold their shape, it’s important to use cream of tartar. If you don’t have cream of tartar, you can substitute 1/4 teaspoon of lemon juice or white vinegar per egg white, which works almost as well. To prevent meringues from releasing liquid, it’s crucial not to skip the cream of tartar. More
Can you over beat meringue?
Don’t worry about overmixing! Once all the sugar is in, mix until glossy and very stiff. It’s okay to mix a bit more if it seems too soft.
Table of contents
This meringue recipe makes me happy. It brings back memories of watching my Mama and Grandmothers making meringue for pies or chocolate pudding. I love that!
Meringue Recipe Tips
Meringue is actually easy to make if you know a few tips and tricks while preparing it.
1. Separate your eggs while they are cold and then allow them to come to room temperature for the fluffiest meringue.
2. Always make sure the bowl you are using to make your meringue is scrupulously clean. Wash it and then wash it again just to be certain if you have to.
3. Take care not to over whip your meringue. It should have a smooth and glossy look.
4. Use cream of tartar (What can I use instead of cream of tartar? Lemon juice. White vinegar. Baking powder. Buttermilk. Yogurt. Copper bowl.) to help stabilize the meringue to hold its form.
5. Always add your granulated sugar slowly too!
6. Place meringue at least 4 inches (10 cm) under the heat and bake for about 10 minutes, just until the peaks have turned golden brown.
The common mistakes to avoid while preparing the meringue recipe
Failing to separate the yolks and the whites properly is the biggest mistake when making meringue.
The fatty egg yolks can stop the egg whites from forming properly, which can result in a weak meringue.
You’ll notice something’s not right if the meringue turns out liquid without any soft peaks.
Other Recipes
A delicious dessert with a fluffy meringue on top always catches my attention. Whether it’s a chia pudding or a favorite tiramisu, I love the way the airy topping melts in my mouth as soon as I take a bite.
In Conclusion
Whether you’re a seasoned baker or a beginner in the kitchen, making meringue is a satisfying and rewarding experience. So, gather your ingredients and give this delightful recipe a try – your taste buds will thank you!
NOTE: This Meringue recipe was inspired by ROBYN STONE
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