Lightest ever meringues

Lightest ever meringues

  • 1
  • 2
  • 3
  • 4
  • 5
(19 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.
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?
archiedoodles
25th Sep, 2012
5.05
Definitely a great meringue recipe. works every time!
lizleicester
12th Sep, 2012
5.05
Made the Turkish Delight meringues using Rose water from Indian supermarket, and swirling red food colouring gently through the egg whites. They look so gorgeous I'm going to serve them at dinner party with gluten free friends.
beckybobs
25th Jun, 2012
Joanne, I bought rosewater in Sainsburys (and orange blossom which would also be great), and Tesco has also introduced it recently into its larger stores.
cerrib
23rd Jun, 2012
Never made meringue before and glad i chose this recipe as it came out wonderfully. I am going to be using this recipe again and going to try the different flavored ones
worswickg
10th Jun, 2012
Joanne, I get my rosewater from a local deli but lakeland sell it online. Some of the bigger supermarkets have it in some areas of the country too. Or possibly a specialist cake shop?
rubysoho
6th May, 2012
Always nervous aboout making meringues, but was so pleased with these. I love the idea above making blue and green ones for an under the sea party!! I have just made the chocolate bottom ones. I am having an ice crem factory themed pudding today and these will go on top of the ice creams. Can't wait to try the turkish delight ones!! Any idea where I can get rose water from?
paulynne
5th Apr, 2012
5.05
I have never made meringues before and these turned out perfect first time. I made the turkish delight ones and opted for a mallowy centre as per instructions, however used white vinegar as did not have white wine vinegar. I tried them straight out of the oven and they were crispy on the outside and mallowy in the middle. They are delicious. I did mix the colouring all the way through and piped them out. Next time I will try blobs as I did one for a trial and it was fine and I will also add more rosewater as I couldn't really taste it.
klrae82
25th Feb, 2012
5.05
This recipe made fabulous meringues, I left out the vanilla essence and used cardamom and orange..seeds from 4 pods ground down and zest of one large orange and the meringues are to die for!!
fluffysammy
23rd Feb, 2012
5.05
mmmmmmmm yummy i have just made these with rose water and swirled pink, i didnt bother with piping them as im the one who has to do all the washing up so try not to do extra lol i just but blobs on the tray, they were lovely mega chewy in the middle yummy

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...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.