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 31g, fat 9.6 g, saturated fat 6g, fibre 0g, sugar 30g, salt 0.12 g

Recipe from Good Food magazine, June 2003.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 61-80

  • Binder photo MissFlowerPixie

    15 August 2011

    MissFlowerPixie commented on this recipe

    This was the first time I had ever made meringues and they were just perfect! Light and crisp on the outside with a slight softness in the middle. I made chantilly cream and ate them with juicy strawberries. A very simple recipe that created a gorgeous pudding.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Carla_Abram

    23 August 2011

    Carla_Abram commented on this recipe

    This didn't work for me, but as I didn't have any caster or icing sugar I put normal granulated sugar into it. I will try it again sometime using the correct sugar haha.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Luisp

    01 October 2011

    Luisp commented on this recipe

    I don't understand - for the 2nd time attempting this recipe, the merigues don't seem to cook in the stated time, no where near. There is nothing wrong with my oven normally so I don't think it's that. They are just soggy inside and I ended up cooking them for over two hours.... Help!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bradleyswakeling

    05 October 2011

    bradleyswakeling rated and commented on this recipe

    5 stars

    great work every time

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emmamorgan

    30 October 2011

    Emmamorgan rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo YummyNora

    04 November 2011

    YummyNora rated and commented on this recipe

    5 stars

    They came out perfectly :) Brilliant recipe.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Zorath

    19 November 2011

    Zorath rated and commented on this recipe

    5 stars

    I have been meaning to make meringues for years, well actually decades. I have a sweet tooth and I am very partial to them. So this was my first ever attempt. I would have to say - these were the BEST meringues EVER! The texture was amazing - slightly crispy with a chewy interior. The flavour was heavenly and the look supreme. To cap it all off - so easy, just 3 ingredients, and so little preparation time - about 15 minutes.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kate Johnston-Biggs

    20 November 2011

    Kate Johnston-Biggs commented on this recipe

    Mine came out a lovely colour and hollow on top but stuck a little to the bake-o-glide and then sunk a bit... how do I rectify this? And they were really quite chewy in the middle, how do I reduce this? They taste great though!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kate Johnston-Biggs

    20 November 2011

    Kate Johnston-Biggs rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mandi1165

    26 November 2011

    Mandi1165 rated and commented on this recipe

    5 stars

    Quite simply, the best meringues ever!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Pammi

    29 November 2011

    Pammi commented on this recipe

    Can anyone tell me if I wanted to bake this meringue as one disc what size would anyone recommend - 12cm etc? Thanks.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo JJ

    12 December 2011

    JJ commented on this recipe

    Has anyone doubled this recipe successfully?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lw07lmb

    18 December 2011

    lw07lmb rated and commented on this recipe

    5 stars

    REALLY easy to make; you can't imagine until you're sat down waiting for them to come out of the oven! I used a piping nozzle to get them on the baking tray, just to make it look a little prettier. The cream in between is a perfect touch too! YUMMY.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo aleksandra

    13 February 2012

    aleksandra rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo aleksandra

    13 February 2012

    aleksandra rated this recipe

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Joy's

    28 February 2012

    Joy's commented on this recipe

    Tried this recipe a few times and its great. Tried one with white vinegar etc from another site and didn't work anywhere near this easy recipe. Done plain meringues and hazelnut, hazelnut are the top rated in my house!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emski

    28 February 2012

    Emski commented on this recipe

    Can anyone help? I've just bought medium size eggs instead of large! Is there a way to convert the amount of large eggs required to medium size eggs or vice versa? Many thanks

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Iblack

    12 March 2012

    Iblack rated and commented on this recipe

    5 stars

    Never made meringue before...it was great success!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo mayapz

    18 April 2012

    mayapz rated and commented on this recipe

    5 stars

    Great recipe, easy to follow and great success. I only had 90g of icing so topped up with caster sugar, worked fine. Et on mess was enjoyed by all. Would recommend this recipe

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo wotlk

    29 April 2012

    wotlk rated and commented on this recipe

    5 stars

    I made this today & I have tried a lot of different recipes over these past few years & some were ok, some were bad & some were tried once (went good, then flopped). So, I found this recipe and I can't really fault it. I made some little ones and medium sizes pieces. And I followed the recipe but halved the ingredients & produced some delicious meringues. I am definitely going to use this recipe again!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

Per serving with cream

210 kcalories, protein 2.1g, carbohydrate 31g, fat 9.6 g, saturated fat 6g, fibre 0g, sugar 30g, salt 0.12 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close