How to make meringues using sugar and egg whites. Crisp on the outside and chewy inside. Perfect for making pavlova, Eton Mess, meringue kisses and much more.

The easiest basic meringue recipe using sugar and egg whites. Crisp on the outside and chewy inside. Perfect for making pavlova. Eton Mess, meringue kisses and much more.

Meringues are such a wonderful thing! I knew they were an old recipe, but I didn't realize the first recipe using meringues dates back to an old French recipe book written in 1692!

Meringues can come in all shapes and sizes, often used in Pavlovas, or as little meringue nests, or broken up into bite-size pieces to make up an Eton Mess recipe.

In most cases, meringue is usually eaten with fresh whipped cream and fresh fruits, such as strawberries, raspberries, soft summer fruits etc.

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It's an easy recipe consisting of 2 ingredients. Egg whites and sugar.

Some cooks add stabilizers to the recipe, but I have found it not necessary when I make this, so I will show you how I make meringues.

Follow the easy step by step instructions and you'll have perfect meringue, crispy on the outside and chewy on the inside. Delicious!

Prep time

15 minutes

Baking time

1  hour

Serving size

12-15 nests or 1 large nest
The large pavlova will serve 8-12 people, depending on how greedy they are!

Ingredients

4 Egg Whites
1 1/4 cups or 250 g regular sugar

Instructions

1.Switch the oven on to 110C, 225 F, 1/4 G

2. Separate the egg whites and add them to the mixing bowl

Top tips

Make sure your mixing bowl is free from any grease & very clean.

If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well, and this can result in a runny mixture

Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.

3. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.

How To Make Meringue, showing egg whites in mixing bowl
How To Make Meringue, showing egg whites after whisking

Notice the meringue stays on the whisker

4. Add the sugar and whisk again on high speed for 1 more minute.

5. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look.

This is when it is ready. See the photo below

How To Make Meringue, showing the shine after whiisking

look at the shine!

Once glossy, it is at this point you may wish to add some food coloring or 1/2 teaspoon of a flavoring, such as Almond or vanilla.

You can add 2 drops of red food coloring and the meringue will turn pink etc.

6. Scoop out the meringue and place it in a blob in the center of your tray.

How To Make Meringue, showing meringue on baking sheet

Using a spatula, push the meringue mixture in circular movements so it is as large as a serving dish (14 inches wide).

Form a wall or lip all around the meringue-like in the picture below, and making sure the base has got at least 2 cm of meringue (if not, the meringue will break once you try to remove from the baking tray)

You can make mini ones the size of saucers, using the same shaping method.

How To Make Meringue, showing lip around the edge

7. Place in the oven for 1 1/2 hours.

How To Make Meringues, showing them baking in the oven
How To Make Meringue, baked

8. Leave to cool completely before trying to remove from tray.

9. Once cooled, use a fish slice to very gently coax the meringue from the parchment paper and transfer to your serving dish.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Fruit Pavlova! A delicious, easy dessert with a mix of berries, ice cream, whipped cream sitting in a crisp meringue, and topped off with a fruit ripple sauce.
wp-recipe-maker/recipe {"id":12752

Recipe

The easiest basic meringue recipe using sugar and egg whites. Crisp on the outside and chewy inside. Perfect for making pavlova. Eton Mess, meringue kisses and much more.

The Easiest Basic Meringue Recipe

Yield: 12 - 15
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

How to make meringues using sugar and egg whites. Crisp on the outside and chewy inside. Perfect for making pavlova. Eton Mess, meringue kisses and much more.

Ingredients

  • 4 Egg Whites
  • 250 g or 1 1/4 cups regular sugar

Instructions

  1. Switch oven on to 110C, 225 F, 1/4 G
  2. Separate the egg whites and add them to the mixing bowl.
  3. Make sure your mixing bowl is free from any grease & very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.
  4. Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.
  5. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.
  6. Add the sugar and whisk again on high speed for 1 more minute.
  7. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready. See the photo
  8. Once glossy, it is at this point you may wish to add some food coloring or 1/2 teaspoon of a flavoring, such as Almond or vanilla. You can add 2 drops of red food coloring and the meringue will turn pink etc.
  9. If you want to, you can put the meringue mixture into a piping bag and make patterns, but I just use 2 big spoons, scoop out amounts and place on the tray on top of parchment / greaseproof paper. I like the meringues a bit 'uneven' and rough shaped!

Once I have them on the tray, I use the end of a spoon and make a small indentation in the center of each so I can put ice cream, whipped cream or fruits, but it is up to you what shape you want to make them and what size. The cooking time won't change


10. Place in the oven for 1 1/2 hours.

11. Leave to cool completely before trying to remove from tray.

12. Once cooled, use a fish slice to very gently coax the meringue from the parchment paper and transfer to your serving dish.

Nutrition Information:
Yield: 12 Serving Size: 12 - 15
Amount Per Serving: Calories: 86Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 21gFiber: 0gSugar: 21gProtein: 1g

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4 thoughts shared

    1. Hi Sherri, you can add the colouring/flavouring at the same time you add the sugar, whilst it is whisking. If you want a ‘ripple’ colour effect you can add the colouring at the end and gently give the meringue mix 2 stirs BY HAND before putting them on the baking tray, that way the colour is like a marbling pattern on the meringues! Otherwise, add when the sugar goes in. For the colouring, add a drop at a time until you get it to the colour you want. Mary

  1. Thank you so much for this recipe. My mother used to make these for us when we were kids and I never found her recipe. I always purchase a few when I visit a French patisserie. I don’t think I have found them sold any other place.

    1. So glad you found my recipe Deborah! I find these very handy to keep in a tupperware and you can use them as and when. Also a great way to use up egg whites too!! Please enjoy!