Meringues present most people with a serious conundrum… They are delicious pieces of heavenly yumminess, but they have a bad reputation about how difficult it is to make them. Well, we’re here to tell you that meringues really couldn’t be more simple to make, especially if you use our fool-proof meringue recipe.
Chances are, if you’ve been struggling to get your meringues right and you end up getting burnt/crumbly/broken treats that resemble something that was a meringue in a previous life, it’s probably got everything to do with your prep and tools, not your meringue recipe.
So before you even start making them, get yourself familiar with the technicalities of how to make the perfect meringues…
Here’s everything you need to know about how to make meringues
Top tips for perfect meringues
- Adding a teaspoon of cornflour and vinegar will give your meringues a fluffy centre.
- Leaving your meringues to cool in the oven makes them less likely to crack.
- Start with your eggs at room temperature. Eggs that are a week old whisk up with more volume than fresher ones.
- Fold in any extra ingredients with a large metal spoon to keep as much air in the meringue as possible.
- Don’t worry if they crack a little — but if it’s a disaster, you could always just make an Eton Mess.
- You don’t need a piping bag. Dollops of oversized meringues with a colourful swirl are super pretty.
Right, now that you’ve got the basics down, there are just 2 steps you need to know to make perfect meringues.
Basic guide to making meringues
- Preparation is the secret to a really good meringue — make sure your whisk beaters and bowl are perfectly clean, with no traces of grease.
- Whisk your egg whites until they form stiff peaks, then gradually whisk in the castor sugar, 1 tablespoon at a time, so you don’t lose any air. The mixture will turn glossy and thick.
Think you’ve got that all covered? Great! Now try out our meringue recipe below, and you should be mastering this kitchen skill in no time at all!
Easy-peasy meringue recipe
- 4 large egg whites
- 220g castor sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- Heat the oven to 130⁰C and line a flat baking tray with baking paper.
- In a metal bowl, whisk the egg whites with an electric hand mixer into stiff peaks. Add the sugar, 1 tbsp at a time, and whisk until thick and glossy. Mix the cornflour and vinegar together and fold into the meringue.
- Pipe or spoon dollops of meringue onto a baking tray covered with baking paper. Bake for about 1 hour or until crisp. Leave to cool.
Top tip: leftover egg yolks can be frozen (just label the freezer bag so you know how many there are!)
Now that you know how to make meringues, here’s what you should make with your new skills: