Meringues sandwiched with whipped cream piled on a plate

Ultimate meringue

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(130 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins - 1 hr, 45 mins

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


  1. Heat the oven to 110C/ 100C fan/gas ¼.

  2. Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).

  3. Tip 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.

  4. 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.

  5. 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.

  6. Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer. 

  7. Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.

  8. 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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Rachel Obrien's picture
Rachel Obrien
27th Aug, 2019
Come out perfect every time. Highly recommend
3rd Jul, 2019
My go-to meringue method. Perfect. I flip them after an hour or so, leave them for another hour, then turn the oven off and leave them to cool and dry out.
1st Oct, 2018
Superb! I made these for a party and they were a great success. Slightly chewy in the middle. Delectable. I had 7 egg whites so scaled up to 200g of each sugar and got 30 largeish meringues, which looked fabulous sandwiched with cream. Next time I’ll use smaller spoons!
iamnotgemma's picture
19th May, 2018
Fail safe recipe! Always make a batch of meringues if I have egg whites to use up. This recipe has never failed me and is super delicious for a snack.
22nd Apr, 2017
So easy and such a good result. I used 5 egg whites because that's what I needed to use up and it made 19 meringues.
schwamme's picture
16th Mar, 2017
Mine didn't come out as expected. I suppose there might have been an issue with beating, either the sugar didn't incorporate or I under or over beat them. It was glossy, formed peaks and everything seemed fine, but they didn't harden and after being in the oven for two hours were still quite soft even though they did turn a light cappuccino colour. They were edible but very chewy.
4th Mar, 2017
Fab .... Made eight average size ones. They freeze well too. Thanks !
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
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!!!


24th Jun, 2018
Need to cook these for school baking but have a time limit, would it be possible to make very thin and cook for less time
15th Nov, 2017
My meringue guess turned into caramel it was horrible is this normal?
7th Jul, 2017
Can I bake meringue that I use for my lemon meringue pie??
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
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.
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
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
i dunno i got a bit confused too
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.