Meringues sandwiched with whipped cream piled on a plate

Ultimate meringue

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(158 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


  • 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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Nat !!'s picture
Nat !!
30th May, 2020
the entire thing literally turned into ashes im going to cry
Anne Gibson
15th May, 2020
Work every time and quite delicious!
Bea Sullivan
13th Apr, 2020
I did exactly as instructions told, checked on the meringue after 40 mins and it was completely burnt and inedible, not sure what went wrong but from my experience of this recipe I do not recommended, very disappointed.
4th Jan, 2020
Gr8!!! Used this recipe to make smaller meringue kisses and still worked perfectly!
Joshua King's picture
Joshua King
5th Dec, 2019
personally dont like these.
Jen Saxton's picture
Jen Saxton
4th Dec, 2019
First time making meringues (had never tried as I thought they were tricky) and they turned out wonderfully! Recipe was clear and easy.
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.


Sophia Keene's picture
Sophia Keene
2nd Jul, 2020
It says it can serve 16 people, but how many meringues does it roughly make?
lulu_grimes's picture
6th Jul, 2020
Hi, It makes 32 meringues of the size specified, one dessert spoonful each (they will expand). Lulu
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?


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.