Lightest ever meringues

Lightest ever meringues

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 25 mins Cook: 1 hr Plus cooling

Easy

Makes about 18
Whisk up a batch of classic meringues, then get creative with citrus swirl, Turkish delight and chocolate varieties

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal53
  • fat0g
  • saturates0g
  • carbs13g
  • sugars13g
  • fibre0g
  • protein1g
  • salt0.04g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 egg whites
  • 225g caster sugar
  • 1 tsp vanilla extract
  • plus your choice of flavourings (see below)

Method

  1. Heat oven to 140C/120C fan/gas 1. Line 2 baking sheets with baking parchment and set up a piping bag with a medium-size star nozzle.

  2. In a clean bowl, whisk the egg whites until very stiff – the whites should stand in stiff, not floppy, peaks when the beaters are lifted out. Once you have reached this point, pour in roughly half the sugar and the vanilla extract and whisk again until the mixture becomes very thick, firm and shiny. Add the remaining sugar and whisk again until thick, firm and shiny. If you like meringues with soft, mallowy centres, just add 1 tsp cornflour and 1 tsp white wine vinegar to the mix along with the sugar.

  3. Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the end of the piping bag to seal. Gently squeeze until meringue is visible at the end of the nozzle, then begin piping onto your lined baking sheets. Pipe spiralling circles, about 6cm wide and 3 layers high – like you would ice a cupcake to make roughly 18. The meringues will spread slightly as they cook, so leave enough space between each one. Bake in the oven for 1 hr, turning the heat down to 120C/100C fan/gas ½ after 30 mins.

  4. Remove from the oven – they should peel easily away from the parchment – and cool on a wire rack. Can be made up to a week ahead and kept in an airtight container, or frozen for up to 3 months, between layers of parchment, in an airtight container.

  5. To make Cream & chocolate meringues for dessert, put 100g dark chocolate in a glass bowl and melt over a pan of gently simmering water. Carefully dip the base of each meringue in to coat, then place on their sides on a plate or tray to set. While the chocolate sets, whip 300ml double cream. Assemble the meringues in pairs and sandwich their chocolate bases together with a good spoonful of cream. Delicious served with ice cream, raspberry coulis or fresh berries.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
littlebritishteacup
15th Jun, 2016
Incredibly wet mixture, although I used large eggs - modify accordingly if you're wanting shells. I used this recipe for a sheet ready to crumble up for cupcakes, though, so I can safely say it works wonders for that. Smells absolutely gorgeous whilst baking too!
deliciouslynell
28th Sep, 2014
0.05
I found this recipe ended up being too wet to hold it's shape, although in the end, after altering it, we did make it work and it was delicious. We ended up grinding up the sugar, after adding a lot more sugar, adding it a tablespoon at a time regardless of what the recipe said to do, and then dolloping the mix onto trays and leaving it to cool overnight in the oven. They were delicious in the end, and although the vanilla just made it even more wet it was necessary for flavour! But I suspect the original author was using small eggs, as really this mix was far too wet and there was no way at all it was going to hold it's shape. Next time I'll probably try the suggestion of adding cornflour and vinegar. But trust me, leaving these in the oven overnight produced perfectly cooled meringues with crisp outer shells, lovely chewy centres, and which peeled away from the baking sheets without any protest at all. I also used the filling from the blush meringues recipe on this website instead of doing the dipping in chocolate trick, the slightly sour edge from that filling helped take the sweet edge of the meringues and was lovely.
kateyboo
12th May, 2013
5.05
I had 2 egg whites to use up so I just halfed the recipe and it produced 5 good sized meringues. They came out lovely, I also added the white wine vinegar and corn flour and cocoa powder and I dipped them in chocolate! Thought I may as well go the full whammy :-) they came out light and fluffy and deliciously chewy in the middle. The cooking time was also spot on. I cooked for exactly the time the recipe stated.
kateyboo
12th May, 2013
5.05
I had 2 egg whites to use up so I just halfed the recipe and it produced 5 good sized meringues. They came out lovely, I also added the white wine vinegar and corn flour and cocoa powder and I dipped them in chocolate! Thought I may as well go the full whammy :-) they came out light and fluffy and deliciously chewy in the middle. The cooking time was also spot on. I cooked for exactly the time the recipe stated.
arthurse
4th Mar, 2013
These were a great success. I did the chocolate ones, finished off with whipped cream and strawberries. Definately making them again for my next dinner party!
chocolates123
17th Feb, 2013
Really easy to make, turn out perfect ecru time. Great recipe to try making meringues for the first time. I tried swirling food colours into the mix, which really worked too!
laura0606
10th Feb, 2013
4.05
Quite an easy recipe and was intrigued to use the vinegar and cornflour. I tried the adaptation of citrus and turkish delight however i found adding the extra liquid made the mixture runny and so when spooning them onto the baking tray they all just went into a puddle and didn't hold a nice shape. Quite disappointed with that but hopefully they will taste great and have a good texture.
missdecember
27th Dec, 2012
What a great recipe! So easy and they've come out absolutely perfect if i don't say so myself.
lizleicester
17th Dec, 2012
5.05
Returned to this foolproof recipe to try the chocolate version. Delicious and oh so beautiful to look at. Such a satisfying use of leftover egg whites!
justjane13
2nd Oct, 2012
I followed the recipe and ingredients exactly as stated but couldn't get the mixture to thicken enough to put into the piping set. Have put them in the oven, but had to spoon them onto the baking sheet, so will need to wait and see if they turn out okay. Any suggestions?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
aliwaggy
5th Jun, 2015
5.05
I use this recipe all the time and it never fails, cookign time is exactly as stated which is great as it's quite quick for meringues as I make lot's for cricket teas! I use extra strong food flavours so you only need a couple of drops and then it doesn't affect the consistency and I also swirl a little thick food colouring gel through them. I always use Cupcake World Intense flavourings as you need so little and there are hundreds to choose from my favourites are Turkish Delight, Banoffee Pie, Champagne (fab with cream and strawberries) Blueberry, Lemon Sherbet, Sticky Toffee... I add vinegar and cornflour as the chewy middle is an added dimension and everyone says they prefer the chewy middle :)