Ultimate meringue

Ultimate meringue

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(102 ratings)

Cook: 30 mins Plus cooking

More effort

Serves 16
Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations

Nutrition and extra info

  • Freezable

Nutrition: per serving with cream

  • kcal210
  • fat9.6g
  • saturates6g
  • carbs31g
  • sugars30g
  • fibre0g
  • protein2.1g
  • salt0.12g
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Ingredients

  • 4 large organic egg whites, at room temperature
  • 115g caster sugar
  • 115g icing sugar

Method

  1. Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with Bake-O-Glide non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).

  2. Tip the 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

  3. Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.

  4. Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift.

  5. Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape (pic 3). Or just drop them in rough rounds, if you prefer. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours 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.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

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Comments, questions and tips

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VicParis
30th Dec, 2016
Great taste but adding the icing sugar made the whites completely drop. They were stiff and peaky before and even after I added the caster sugar (little by little, which was a great tip) but the icing sugar seemed to be too heavy. Came out as rather flat although smooth and glossy.
Mary Miller's picture
Mary Miller
28th Dec, 2016
These meringues were definitely the ultimate ones for me I made them as a last minute extra for a festive St Stephen's day dinner and they were just superb so light and perfectly crunchy. I've never been vey successful in my meringue making efforts in the past but now feel very confident for the future. I was a little worried as I didn't have a nonplastic bowl for whisking but I it really didn't matter! I will buy a metal one just to be sure for my next attempt!!! A real winner!!
Victoria Tudor
8th Dec, 2016
5.05
I was skeptical to say the least on this recipe as i have made many pavlovas and meringues in my time all of them weeped or collapsed even though i kept the oven door shut at all times and thoroughly beat the sugar into the egg whites i found out from this recipe i was putting the sugar in too fast i used to put the sugar in 1/4 cup at a time now i will do a Tbs at a time i reduced both sugars to 95g each and used 150g of eggwhites and pulsed the sifted icing sugar into the mix in thirds and it turned out beautiful and glossy and thick i made a few too big and turned out a bit like a mini pav but the others turned out perfect i made 10 big 4 medium and 6 mini ones medium ones chewy on the inside and no weeping!!! i will be serving mine with chantilly cream and fresh strawberries and tinned passionfruit next time i might try putting a dash of bottled lemon juice in the egg whites just to test as i dont mind coffee colored meringues i cooked mine at 130 °c for 1hr 45mins in a plain gas oven but this recipe is a keeper failproof and so simple im so psyched i finally mastered meringues yay!!!
suetay
6th Nov, 2016
Mine seemed a bit runny, maybe my eggs were not fresh enough or I overbeat them?? I only managed to get 5 great big ones, didn't realise it was supposed to do 16! Anyway they are still in the oven and they look pretty good so I'm feeling positive...
Victoria Tudor
8th Dec, 2016
5.05
I used to have the same problem it was due to me not beating them enough try a small dash of salt it helps to stabilise the eggwhites and make them more stiff and it also happened to me if i didnt cool the eggs down to room temp enough now i leave my eggs on the bench overnight just to make sure they are room temp i hope this helped, best wishes Victoria
goforitgrandma
26th Jul, 2016
5.05
Fabulous Recipe !! I made 7 small pavlova type desserts using this recipe and they turned out brilliantly. Then just before serving I added a generous dollop of whipped cream and topped them with chopped strawberries mixed with a little icing sugar ............... delicious !!
Marc2455
5th Jun, 2016
This meringue recipe is the best. I've been looking for one for ages. Now I have found it. Great meringues. Easy to make. Thank you
kharyss
7th May, 2016
5.05
Never made meringues before but thought I'd give these a try. Turned out brilliantly even though I just spooned in both sugars together and forgot to sift the icing sugar. Crisp outsides and slightly chewy inner. Just how I like them.
allielovetocook
29th Apr, 2016
5.05
I obviously made these slightly too big as I only made 14, and I gave them a hour and a half in the fan oven but then switched it off and left them in for about 20 mins more with the door slightly open as the oven cooled ... they are light as air, crunchy on the outside with a slightly chewy centre. I didn't serve with cream though - I served them as individual meringues and coated the flat base with a layer or two of good quality dark chocolate, then left them upside down to harden. Absolutely delicious and I'll be making them again in the same way for family get togethers. Keep lovely in an airtight tin even with the chocolate coating.
Míse Kate's picture
Míse Kate
14th Dec, 2015
3.8
Yum yum Good variation from the usual meringue recipes. Recipe well worth trying and keeping.

Pages

Avtherave
25th Jan, 2017
Egg whites were stiff and formed peaks before adding sugar but went runny after adding sugar (bit by bit). Was it too much beating? The more I tried whisking the runnier it went.
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
Thanks for your question. It sounds like the sugar may have been added too quickly or soon. You want to whisk back to stiff peaks before the next addition of sugar. If there is grease in the bowl, this can affect how well the egg whites whisk. Hope this helps in the future.
angbossie
16th Apr, 2014
Just done this but instead of forming oval shape when put on tray its just covered tray flat what have a done wrong please
eoin01
10th Feb, 2016
It sounds like you need to whisk for longer - until soft peaks form - before adding any of the sugar.
Alison Davies
14th Oct, 2013
Question: the cooking times have me puzzled. It says that a fan oven takes 15-30 minutes longer than a conventional oven. I thought fan ovens cooked more quickly. Am I being dim?
maddy smith's picture
maddy smith
28th Dec, 2013
4.05
i dunno i got a bit confused too
eoin01
10th Feb, 2016
Leave them in the oven for half an hour when they're done to make them slide off the paper easier. Especially delicious if you add two teaspoons of vanilla extract/essence at the end.