Ultimate meringue

Ultimate meringue

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

Difficulty and servings

Moderately easy

Serves 16

Preparation and cooking times

Cook time

Cook 30 mins

Plus cooking
Freezable

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.

Per serving with cream

210 kcalories, protein 2.1g, carbohydrate 31.0g, fat 9.6 g, saturated fat 6.0g, fibre 0.0g, sugar 30.0g, salt 0.12 g

Recipe from Good Food magazine, June 2003.

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Latest comments and suggestions

Results 41-60

  • Binder photo Gemma

    13 March 2011

    Gemma commented on this recipe

    This was easy and quick to make, and our niece and nephew loved it

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  • Binder photo catpear

    18 March 2011

    catpear rated and commented on this recipe

    5 stars

    Fantastically easy recipe to follow and great results.

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  • Binder photo Scherherazade

    21 March 2011

    Scherherazade commented on this recipe

    Why oh Why can't they put the measurements in Imperial as well as metric? I Don't do metric, and don't intend to learn now - I'm too old to bother. The BBC is trying to force us to use metric, and it makes me really mad! It's just an EU propaganda machine, paid for by the licence payers!

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  • Binder photo gabba92

    21 March 2011

    gabba92 rated this recipe

    5 stars

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  • Binder photo gabba92

    22 March 2011

    gabba92 commented on this recipe

    This recipe is amazing!! Best meringue recipe I've come across, instead of icing sugar I just used 230g of caster sugar and they worked better we thought. Also to make them look more professional I piped them onto a baking tray, so they look lush. Didn't bother with cream filling, why ruin them?!

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  • Binder photo gabba92

    22 March 2011

    gabba92 commented on this recipe

    I also only left them in for 1hr 5mins, for extra fluff!

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  • Binder photo sarafused

    19 April 2011

    sarafused rated this recipe

    5 stars

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  • Binder photo Sara

    25 April 2011

    Sara commented on this recipe

    My 12 year old made these and they were superb! Stick to your teeth though, so need fruit & cream.

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  • Binder photo beautysb

    18 May 2011

    beautysb rated and commented on this recipe

    5 stars

    I've traied to make meringues so many times and always failed. This recipe was quick and easy. And, for the first time ever, I had perfect meringues. Definately a 5 star recipe.

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  • Binder photo littlemissysunshine

    03 June 2011

    littlemissysunshine rated and commented on this recipe

    5 stars

    Never made meringue before and I was really worried it would all go disastrously wrong, but they were perfect! Lovely recipe and sooo easy!

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  • Binder photo Kit

    18 June 2011

    Kit rated and commented on this recipe

    5 stars

    Great meringues. A bit big to sandwich two together though. 6 people managed to wolf the lot down in a morning :-)

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  • Binder photo ieva

    18 June 2011

    ieva rated and commented on this recipe

    5 stars

    Fantastic meringues! Perfectly moist inside, everybody who tries them, loves them! I use demerara sugar instead of caster sugar, they come out cream coloured, mmmmm :)

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  • Binder photo anneth

    23 June 2011

    anneth rated and commented on this recipe

    5 stars

    THIS IS THE FIRST TIME I HAVE MADE MERINGUES AND THIS IS SOOOOOOOO GOOD REALLY EASY TO MAKE JUST TAKE YOUR TIME DOING IT AND YOU CAN'T GO WRONG MY FAMILY REALLY LOVE THEM GIVE THESE A TRY.

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  • Binder photo Jinny

    28 June 2011

    Jinny commented on this recipe

    Just had to say to anyone who hasn't been able to make meringues, have a go at these. Everyone who tried mine said they were the best they had eaten. i served them up with clotted cream icecream in the middle instead of cream and fresh rapberries from the garden, some on the ice cream and a few by the side. I now have to make these once a week????

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  • Binder photo Nasira

    05 July 2011

    Nasira commented on this recipe

    Brilliant recipe. My daughter tried it and it worked first time round!

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  • Binder photo Wackyhammer

    16 July 2011

    Wackyhammer rated this recipe

    5 stars

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  • Binder photo emmasallyd

    19 July 2011

    emmasallyd rated and commented on this recipe

    5 stars

    Brilliant recipe - used it about 5 times and they were delicious each time, with a slightly gooey centre :)

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  • Binder photo Skuisce

    23 July 2011

    Skuisce rated and commented on this recipe

    5 stars

    I'd never tried meringues before due to hearing so many horror stories! Also, I am very disappointed if a meringue isn't hard on the outside and gooey in the middle. I can't even begin to tell you how delicious these meringues turned out. I dipped the flat base in chocolate and once set filled with cream. amazing easy and seriously delicious!!!

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  • Binder photo NeilSK

    25 July 2011

    NeilSK rated and commented on this recipe

    5 stars

    Thumbs up all round.

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  • Binder photo Neppy

    27 July 2011

    Neppy rated and commented on this recipe

    5 stars

    This is the easiest recipe which results in the best meringues ever. I'd used 4 egg yolks for Jamie's spaghetti carbonara, and I'm glad I found this recipe for using up the 4 egg whites. I didn't change a thing, and for the first time in my life, they worked perfectly. If I could give it 10 stars, I would.

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Difficulty and servings

Moderately easy

Serves 16

Preparation and cooking times

Cook time

Cook 30 mins

Plus cooking
Freezable

Ingredients

  • 4 large organic egg whites , at room temperature
  • 115g caster sugar
  • 115g icing sugar
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Add to your binder

Per serving with cream

210 kcalories, protein 2.1g, carbohydrate 31.0g, fat 9.6 g, saturated fat 6.0g, fibre 0.0g, sugar 30.0g, salt 0.12 g

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