Meringue
Learn how to make perfect homemade meringues — crisp, airy, and sweet! Step-by-step recipe, expert tips, and baking secrets for the best meringue cookies.
Ingredients
- 4 large egg whites (room temperature)
- 1 cup (200 g) granulated sugar
- 1/4 teaspoon cream of tartar (optional, for stability)
- 1 teaspoon vanilla extract (optional, for flavor)
- A pinch of salt
Instructions
Preheat The Oven:
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
Prepare The Egg Whites:
- Separate the egg whites carefully, ensuring no yolk gets in (fat prevents proper whipping).
Whip The Egg Whites:
- Using an electric mixer, beat the egg whites on medium speed until they become foamy.
Add Cream Of Tartar And Salt:
- Add the cream of tartar and a pinch of salt to help stabilize the meringue.
Add Sugar Gradually:
- Increase speed to high and add the sugar one tablespoon at a time, beating well after each addition. Continue until the mixture becomes glossy and forms stiff peaks (when you lift the whisk, the peaks should stand straight).
Add Vanilla Extract (Optional):
- Gently fold in vanilla for flavor.
Pipe Or Spoon Meringue Onto Tray:
- Spoon or pipe the meringue onto the prepared baking sheet in small mounds or shapes.
Bake Slowly:
- Bake for 1 hour to 1 hour 15 minutes, until the meringues are crisp and dry to the touch.
- (They should easily lift off the parchment paper.)
Cool Completely:
- Turn off the oven, leave the door slightly open, and let the meringues cool inside for another hour. This helps prevent cracking.