Ultimate meringue

Ultimate meringue

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(76 ratings)

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Cooking time

Cook: 30 mins Plus cooking

Skill level

Moderately easy

Servings

Serves 16

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving with cream

kcalories
210
protein
2.1g
carbs
31g
fat
9.6g
saturates
6g
fibre
0g
sugar
30g
salt
0.12g

Ingredients

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

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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.

Recipe from Good Food magazine, June 2003

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Comments

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Cwils73's picture

These were horrible, worst meringues I ever made. I did question the addition of the icing sugar, it made the mixture overly loose and added a horrible grainy texture. The recipe was also hideously over sweet. Overall, big yuk!

Lynsmac's picture

These were so easy to make and tasted delicious (lovely and chewy!). Will definitely use again, and again.....

ruthrollason's picture

Wow, these were fantastic. I froze some an they were still really good. Definitely recommend.

meringuemule's picture

These are amazing! Beautifully crisp on the outside and soft and toffee like on the inside. Had with whipped cream and fresh raspberries, delicious!

maddy smith's picture
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try half baked they are lushus and gooey.

maddy smith's picture
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the meringues were perfectly good and tasty i would recommend them to a lot of bakers.
try with splash of vanilla it tops it of!if not then try a splash of vanilla in the cream instead.

scalpelsooz's picture

I've made these meringues a couple of times now and they work out perfectly every time. I've given the recipe to loads of people who've tried them!

An1t4's picture

I made these lastnight and they are heavenly, simple recipe to follow and taste devine. Perfect perfect. So glad i came across this recipe.

bennystavros's picture

Little more to say other than fabulous! I followed the recipe to the letter and will do so again. Strongly recommended.

roisin77's picture

2nd batch really good too but i had added a tsp of vanilla essence in the first batch and I think it adds a little something. All in all, great recipe, thanks!

roisin77's picture

1st batch were absolutely delicious. 2nd batch in the oven and hoping they come out as good as the 1st ones. So looks like a recipe for keeps:)

Coralstewart1122's picture

This recipe does not work I have been making these for year and testing other websites to see which is best and yours was the worst of all of them so far and that's in 40years so you should be ashamed

bekahhudson's picture

What a load of rubbish

HB's picture

Such an easy recipe, gorgeous meringues crisp outside and soft inside, I coloured my piping bag with pink food gel (just brushed it on sides of bag randomly) before putting the mixture in so I had pink striped meringues, ate about 10 in one go! Be warned these are very addictive!

Coralstewart1122's picture

Did you really like them I thought they were horrible and I follow the recipe like a book and mine were the worst I have ever tasted

kandi1's picture

Never made meringues before and these turned out really well. Recipe was easy to follow but I did have to leave them in the oven for quite a bit longer than stated but really pleased with the final result. I froze a few for the following week and they do keep well.

Edwardbrown's picture

firs time I've tried meringues before and these were excellent

Doonhamer63's picture

I've never made meringues before so thought I would give it a try. I had always thought that they would be difficult to make but these turned out perfect, just how I like them, crispy almost all the way through but for a small nugget of chewiness in the centre. I added a squirt of lemon juice to keep them white and a tsp of vanilla essence just to enhance taste...if that's possible. However, I did find that they took longer to bake than the given time in the recipe, but I think that perhaps my gas oven was just a little too low, so I fired it up slightly. These delicious meringues have vanished already and I am now on my second batch. Pavlova here I come.

alex_woodfield's picture

For some extra flavour I recommend adding a teaspoon of vanilla essence. I also like my meringues to be extra extra chewy. Add a teaspoon of malt vinegar to the recipe for this!

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