Perfect and Fluffy Meringue Recipe

Ingredients

4 large egg whites
1 cup of granulated sugar
1/2 teaspoon of cream of tartar
1/4 teaspoon of fine salt
1 teaspoon of pure vanilla extract

Steps and instructions

Preheat the oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper.
In a clean, dry mixing bowl, beat the egg whites on medium speed until they become frothy.
Add the cream of tartar and salt to the frothy egg whites and continue to beat on medium speed.
Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Continue this process until all the sugar is added and the egg whites form stiff peaks.
Add the vanilla extract and beat the egg whites for another minute until it is well incorporated.
Using a spoon or a piping bag, drop spoonfuls of the meringue onto the prepared baking sheet.
Bake the meringues in the preheated oven for about 1.5 to 2 hours, or until they are dry and crisp to the touch.
Turn off the oven, and leave the meringues inside for an additional hour to finish drying.
Once done, remove the meringues from the oven and let them cool completely before consuming or storing in an airtight container.

Tools for making

Mixing Bowl - A clean and dry bowl to beat the egg whites in.
Electric Mixer - A handheld or stand mixer to beat the egg whites and sugar mixture until stiff peaks form.
Parchment Paper - To line the baking sheet and prevent the meringues from sticking.
Baking Sheet - A flat sheet pan to place the meringue mixture on.
Spoon or Piping Bag - To drop spoonfuls or pipe the meringue mixture onto the baking sheet.
Oven - To bake the meringues at a low temperature until they are dry and crisp.
Cooling Rack - A rack to cool the meringues completely after baking.
Airtight Container - For storing the meringues once they have cooled.

Recipe variations

Adding flavor extracts such as almond, lemon, or coconut to the meringue mixture.
Adding finely grated citrus zest to the meringue mixture for an extra burst of flavor.
Folding in crushed nuts or chocolate chips into the meringue mixture before baking.
Creating different shapes with the meringue, such as nests or shells.
Serving the meringue with fresh berries or a fruit compote.
Layering the meringue with whipped cream and fresh fruit to create a pavlova.
Using colored sugar or edible food coloring to give the meringues a vibrant appearance.
Adding a touch of cinnamon or other spices to the meringue mixture for a warm flavor.
Creating a meringue roulade by spreading the mixture onto a baking sheet and rolling it with a filling of your choice.

Recipe overview

Indulge in the pleasure of making your very own, light as air, sweet meringues with this simple recipe. By following the steps, you will learn to create these delicate, crispy delights that melt in your mouth. This recipe requires only five ingredients: egg whites, granulated sugar, cream of tartar, fine salt, and pure vanilla extract. Despite their delicate and complex appearance, meringues are surprisingly easy to make. However, patience and precision are key as the process involves beating egg whites to the perfect consistency, gradually adding sugar, baking at a low temperature, and allowing them to dry out to achieve the perfect crispness. So, get your whisk ready for a fun and rewarding baking experience.

Common questions

Can I make meringue with pasteurized egg whites? Yes, you can use pasteurized egg whites to make meringue. However, it may take a longer time to achieve stiff peaks compared to using fresh egg whites.
Why is cream of tartar used in meringue? Cream of tartar is used in meringue to stabilize the egg whites and help them hold their shape, resulting in a more stable and airy meringue.
Can I substitute cream of tartar with anything else? If you don't have cream of tartar, you can use an equal amount of lemon juice or white vinegar as a substitute. However, keep in mind that the flavor profile of the meringue may be slightly affected.
How do I know when the meringue is ready? The meringue is ready when it forms stiff peaks. To test this, stop beating the egg whites and lift the whisk or beater. If the meringue holds its shape and stands upright without collapsing, it has reached the stiff peak stage.
Can I add flavorings or colors to the meringue? Yes, you can add flavorings such as vanilla extract, almond extract, or citrus zest to the meringue for added flavor. Gel food coloring can also be used to tint the meringue if desired.
How should I store leftover meringues? Leftover meringues should be stored in an airtight container at room temperature. They can last for several days if stored properly.

Serving dishes and utensils

Mixing Bowl - A clean and dry mixing bowl is essential for beating the egg whites to create the meringue.
Electric Mixer - An electric mixer makes it easier and quicker to beat the egg whites to the desired consistency.
Parchment Paper - Parchment paper is used to line the baking sheet, preventing the meringues from sticking and making clean-up easier.
Spoon or Piping Bag - A spoon or piping bag is needed to drop spoonfuls of the meringue onto the baking sheet in desired shapes.
Baking Sheet - A baking sheet is used to place the meringues in the oven for baking.
Cooling Rack - A cooling rack is useful for allowing the meringues to cool completely after baking, ensuring they maintain their texture.

Origin stories

Meringue has a delightfully airy reputation in the world of sweets, and a history as light and fluffy as its texture. Controversy surrounds the origin of this delicate confection, as both France and Switzerland lay claim to its creation. However, it's Switzerland that boasts the first written recipe, found in a cookbook dated back to the 17th century. The town of Meiringen holds the honor of lending the dessert its name, and the acclaimed pastry chef Gasparini is credited with its invention. Curiously, the method of making meringues initially entailed cooking them in a pot, quite unlike the baking process we are accustomed to today. One thing is certain though, no matter its origin, the meringue has danced its way into kitchens and hearts around the globe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.