In this meringue recipe, I’ve broken down the process of whipping egg whites and sugar to get a foam that holds glossy and stiff. I’ve also included tips to help avoid a few common meringue issues such as weeping, a gritty texture, or meringue that tends to collapse. Most importantly, I’ll tell you how stiff peaks should look, so you get a consistent foam for every meringue you make.
What Is Meringue?
To understand meringue you first need to understand a few things about foam and the process to get one. Meringue is the foam you get when you whip egg whites + sugar. This foam can then be baked (or cooked) to turn into a light and crisp sweet topping or cookie.
There are three main types:
- French meringue: easiest type, and tends to be the most common, because raw egg whites are whipped up with sugar, then baked.
- Swiss meringue: requires sugar and egg whites to be warmed before whipping them together. This tends to be a more stable meringue.
- Italian meringue: the most stable meringue because the sugar is in a hot sugar syrup before being whipped in.
In this meringue recipe, I’ve provided French method instructions first, and then I’ve included the Swiss method for meringues that have more stability.
Equipment You’ll Need
- Stand mixer or hand mixer (if you have a whisk attachment, it helps)
- Large mixing bowl (metal or glass is best)
- Measuring cups/spoons
- Rubber spatula
- Baking sheet + parchment paper
- Optional: piping bag + tip (so you can make uniform cookies)
If you like bowl dinners, you might also enjoy my recipe for Greek Ground Turkey Rice Bowls.
Key Ingredients (and Why They Matter)
Here’s what each ingredient does in a meringue recipe:
- Egg whites: the structure and volume
- Sugar: stabilizes the foam and add a crunch
- Acid (cream of tartar or lemon juice): reinforces the network of proteins so peaks maintain
- Vanilla + pinch of salt (optional): flavor and balance
Sugar choice: superfine delivers sugar that dissolves faster, but sticks with granulated sugar laced in slowly.
Meringue Recipe (French Meringue Kisses)
Yield
24 empowerment meringue meringue cookies (number changes with size)
Ingredients
- 3 large egg whites (room temperature)
- 3/4 cup (150 g) granulated sugar (or superfine sugar)
- 1/4 tsp cream of tartar (or 1 tsp lemon juice)
- 1 tsp vanilla extract (optional)
- Pinch of salt (optional)
Step-by-Step Instructions
Step 1: Prep the oven and pan
225°F (110°C) is the temperature. After your oven is good, lay some parchment paper on a baking sheet.
Step 2: Make sure everything is grease-free
Wipe your bowl and whisk with some vinegar or lemon juice and dry them. Any grease matte , whites properly.
Step 3: Whip egg whites to soft peaks
Grab your egg whites and toss in the bowl. Beat them with the cream of tartar (or lemon juice) and soft peaks should form (droopy peaks).
Step 4: Sugar Addition May Be Important
Introduce the sugar 1 tablespoon at a time, continuing to beat at medium-high speed, pausing to allow time for the sugar to dissolve.
Step 5: Stiff Peaks
Beat the mixture for 2 to 4 minutes until it is glossy, peaks are standing tall, and the smooth texture is confirmed, as it is a necessary characteristic.
You’ve mastered the textured base of the meringue recipe which means you can now proceed to piping and spreading.
Step 6: Be patient
Firmly spread your meringue recipe on a baking tray. Bake at 90 degrees for 1 hr to allow them to dry out to touch.
(Project time)
After baking, the door of the cooling down oven can be left cracked for an additional hour allowing slow cooling. This results in more evenly styled surfaces.
When Extra Sturdiness is Desired
Swiss meringue is the recommended variant for a more robust meringue topping for meringue recipes. An upgrade in texture to a smoother less grainy topping is achieved.
How to prepare in a nutshell:
- (Prep step) Egg white, sugar mixture is rapidly heated.
- (Prep step) Heated and whisked until 160°F.
- (Final step) Cool while mixing fast.
Softer meringue results in more frosting options. This meringue recipe method leans in the direction of pie meringues.
Best Uses for Meringue
- Meringue Cookies. Meringue Kisses. Pipe and bake.
- Pavlova. Larger meringue circles. Crisp on outside, marshmallow center.
- Pie Topping. Spread and lightly toast. Meringue masterpiece.
- Eton Mess. Bake meringue and crumble into whipped cream and berries.
Where to Store
- Baked meringue means airtight containers. More than a week? Tsk tsk.
- Refrain from chilling, because then it becomes sticky.
- A soft meringue? Re-crisp in a preheated oven. 200 degrees? An hour.
Problems and Solutions
“Why is my meringue grainy?”
The sugar didn't dissolve, which means add sugar more slowly and whip longer. Alternatively, try a superfine sugar next time too.“Why won’t it form peaks?”
There was a likely fat or yolk in the whites. Next time, separate eggs more carefully with a clean paring knife and use a clean metal or glass bowl. Finally, repeat.“How does my meringue try to run off the pie?”
That happens with French meringue which lacks meringue. Use Swiss or Italian meringue as it is more stable and spread it on the hot filling to help it set.“Why did my meringue cookies crack?”
Bake meringue on a low temp and let them cool slowly in the oven.The problem solving section focuses on making your meringue recipes regardless of the humidity.
Meringue FAQs
Can you make meringue on grimmer days too?
Yes, just remember to extend the baking time and low temp meringue because it’s getting sticky from the grimmer weather. Make sure you are storing it in an airtight container.
Can I use carton egg whites?
Sometimes it works. However, fresh egg whites produce better results. If carton egg whites are your only option, choose the whipping option and look for no added stuff.
How do I know I hit stiff peaks?
The meringue should have a glossy look and the ridges should be distinct. The peaks should be standing.
Are meringues made with raw egg whites safe?
French meringue should be baked, so it is not safe. For a no-bake topping, use Swiss meringue (heated to 160°F) or Italian meringue.
Conclusion
Use the eight steps of the meringue recipe and you will get perfectly baked meringue. You will learn to whip an egg and sugar mixture and get the perfectly baked ratio every time.
