Basic Meringue

    3 hours 20 minutes

    These are the most elemental meringue only combining egg whites and sugar yet they make a great sweet treat or garnish to a larger dessert.

    344 people made this

    Serves: 36 

    • 4 egg whites
    • 2 1/4 cups (350g) icing sugar

    Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

    1. Preheat the oven to 95 degrees C. Butter and flour a baking tray.
    2. In a glass or metal bowl whisk egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time while continuing to whisk at medium speed.
    3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way.
    4. When the mixture becomes stiff and shiny like satin stop mixing and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking tray using a large round tip or star tip.
    5. Bake for 3 hours or until the meringues are dry and can easily be removed from the tray. Allow biscuits to cool completely before storing in an airtight container at room temperature.

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    Reviews in English (322)


    There are two types of meringue; soft and hard. The difference between the two is the amount of sugar added to the egg whites. Soft meringue is made with only a small amount of sugar and is used as a topping for pies and cakes. The more sugar in the recipe the crisper the cookie will be. If you cut too far back on the sugar the cookies will be more like marshmallows. Hope this helps clear up the sugar debate.  -  13 Dec 2005  (Review from Allrecipes USA and Canada)


    I am in school for baking and pastry and this is the closest thing I have seen yet to how I have learned to make meringues properly. My suggestion for those of you having problems with it taking so long to make would be to let the eggs reach room temp before you try to whip them. It makes the whipping process go much faster.  -  06 Apr 2006  (Review from Allrecipes USA and Canada)


    These are just like the gourmet meringues you buy at the specialty grocery stores. They are soo yummy! I used 1 tsp vanilla extract and increased sugar by 1/4 cup to make up for the added liquid. I also set my oven to 185, instead of putting a spoon in the door. It worked great. Next time I will definitely add a different flavor or chocolate chips! Also, I used parchment paper on the pan instead of butter and flour. This is a much better way to go because they fall right off the paper and you have no residue on the bottom of the cookie.  -  06 Sep 2006  (Review from Allrecipes USA and Canada)