Meringues

Meringues

There's nothing quite like a stack of billowy meringues piled on a tea table, so why not give these a go?

Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Total time

Ready in 1½ hours plus cooling

Method

  1. Heat the oven to 150C/fan 130C/gas 2. Line 2 baking sheets with baking parchment. Put the egg whites in a large, clean bowl and beat them with an electric whisk or mixer at a slow speed. Once they are looking frothy increase the speed to medium and whisk until you have a stiff foam that stands upright on the beaters. Don't overbeat or the egg whites will look fluffy and lumpy.
  2. Whisk in the sugar a tablespoon at a time on high speed and keep whisking until you have a stiff, glossy meringue - this can take up to 10 minutes. The sugar should be fully dissolved by this point.
  3. Spoon the meringue onto the baking paper using a large metal spoon. you can either make 12 large ones or 24 smaller ones (if you plan to sandwich them together with whipped cream). Don't worry about the shape, just smooth down any really spiky bits with a wetted finger. (If you want to make mini pavlovas then shape each meringue blob into a nest shape with a teaspoon). Put the meringues in the oven and turn the heat down to 140C/fan 120C/gas 1 and cook for 1 hour. Turn the oven off and leave them to cool in the oven.
Try

Flavoured meringues

To make hazelnut meringues fold 3-4 tbsp roasted and chopped hazelnuts through the mixture once you have beaten in all the sugar. Fold 2 tbsp cocoa or grated chocolate through the mixture for chocolate meringues. Keep the chocolate in swirls for a more dramatic effect. Add a bit of spice by folding 1 tbsp of crushed pink peppercorns mixed with 2 tbsp demerara sugar through the mixture and sprinkling a little more of each on top of the meringues.

Per meringue

70 kcalories, protein 1.1g, carbohydrate 17.5g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.06 g

Recipe from olive magazine, April 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo blah

    24 March 2009

    blah commented on this recipe

    by the way, it says 'ready in 12h 30mins' on the link when i should be 1h 30mins! great recipe though

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  • Binder photo Hermione

    27 March 2009

    Hermione rated and commented on this recipe

    5 stars

    Perfect - crisp on the outside and chewy in the middle - yum.

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  • Binder photo SamanthaH

    13 April 2009

    SamanthaH rated and commented on this recipe

    5 stars

    These were HUGE and I made them kind of spiky as an ornamental side to chocolate cake. So simple and so good.

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  • Binder photo shnu

    26 September 2009

    shnu commented on this recipe

    omg never made meringue before... did half portions as there's only me and the other half.. so quick and easy to make but taste soooo good! definitely be making these again!!

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  • Binder photo shnu

    26 September 2009

    shnu rated this recipe

    5 stars

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  • Binder photo Fionan

    13 March 2010

    Fionan rated this recipe

    4 stars

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  • Binder photo Tora

    27 May 2010

    Tora rated and commented on this recipe

    5 stars

    This is the BEST meringue recipe EVER! I've made it several times; have scaled it up and down; and it NEVER fails! I've found that if you like your meringues slightly 'dry', you can just leave them in the oven overnight.

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  • Binder photo Rachel.a

    04 June 2010

    Rachel.a rated this recipe

    5 stars

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  • Binder photo Ileana

    09 September 2010

    Ileana rated this recipe

    4 stars

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  • Binder photo Emma Roux

    01 November 2010

    Emma Roux rated this recipe

    4 stars

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  • Binder photo DizzyBrunetteGirl

    03 December 2010

    DizzyBrunetteGirl commented on this recipe

    Made these twice now and had never made meringues before as I always thought they were difficult to make chewy in the middle and I don't like meringues that are hard all the way through... However, these came out perfectly both times... I served mine with whipped cream, fresh fruit and fruit coulis, yum!

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  • Binder photo DizzyBrunetteGirl

    03 December 2010

    DizzyBrunetteGirl rated this recipe

    5 stars

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  • Binder photo Sadie

    22 March 2011

    Sadie commented on this recipe

    made these meringues they came out nice will definitely make again i used the egg yolks to make mayonnaise

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  • Binder photo nanajan

    23 April 2011

    nanajan rated and commented on this recipe

    5 stars

    made the meringue today,for the first time, made one large one , topped with mascaponi cheese and iceing suger with fresh strawberrys and blueberrys ...and it turned out perfact, every one said, it was the best meringue that they have ever had , I was sooo pleased with myself...I will make this again for sure, much better then M&S ....and so easy to make ...I rate this recipe a good 10

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  • Binder photo Alissa

    28 April 2011

    Alissa rated this recipe

    5 stars

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  • Binder photo Nolie.xx

    30 April 2011

    Nolie.xx commented on this recipe

    i have not made these yet but they sound really good and was wondering if they make a nice eton mess or lemon meringue pie? :):)xx

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  • Binder photo teamslam

    30 July 2011

    teamslam rated and commented on this recipe

    5 stars

    made these as mini pavlovas they were perfect, crisp on the outside and chewy in the middle

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  • Binder photo sooziebloo

    06 August 2011

    sooziebloo rated and commented on this recipe

    5 stars

    Absolutely delicious and soooooooooooooooo easy; they literally take a few minutes to whip up and the oven does the rest. I added 1/2 a teaspoon of Madagascar Bourbon Vanilla Extract to the egg whites before whisking and they have a delicate vanilla aroma & flavour. This is my first ever time making meringues but it definitely will not be the last. Great recipe ***** (5 star).

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  • Binder photo marta

    13 January 2012

    marta commented on this recipe

    Very easy, foolproof. I used it to make th base for the Mont Blanc

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  • Binder photo MissTanyaR

    16 January 2012

    MissTanyaR rated and commented on this recipe

    5 stars

    The chocolate variation of this recipe is divine! We ate them hot out of the oven and they tasted like chocolate brownies with virtually no fat! Amazing!

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Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Total time

Ready in 1½ hours plus cooling

Ingredients

  • 4 egg whites , at room temperature
  • 200g golden or white caster sugar
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Per meringue

70 kcalories, protein 1.1g, carbohydrate 17.5g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.06 g

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