Meringues Recipe

Meringues Recipe

Preparation Time: 15 minutes

Baking Time: 1.5 to 2 hours (including cooling time)

Yield: Approximately 24 meringues

Difficulty Level: Intermediate


  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. Preheat Oven:
    • Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
  2. Prepare Egg Whites:
    • Ensure that the egg whites are at room temperature for better volume. Separate the egg whites from the yolks carefully, ensuring no yolks are mixed with the whites.
  3. Whip Egg Whites:
    • In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.
  4. Add Cream of Tartar:
    • Add the cream of tartar to the foamy egg whites. Continue to beat until soft peaks form.
  5. Gradually Add Sugar:
    • Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
  6. Add Vanilla and Salt:
    • Gently fold in the vanilla extract and a pinch of salt using a spatula. Be careful not to deflate the egg whites.
  7. Pipe or Spoon Meringues:
    • Transfer the meringue mixture into a piping bag fitted with a large star tip, or simply spoon small mounds onto the prepared baking sheet.
  8. Bake:
    • Bake in the preheated oven for 1.5 to 2 hours or until the meringues are dry and crisp. The baking time may vary based on your oven and the size of the meringues.
  9. Cool:
    • Allow the meringues to cool completely on the baking sheet. They will continue to firm up as they cool.
  10. Serve:
    • Once cooled, store the meringues in an airtight container until ready to serve.
  11. Enjoy!
    • Serve these classic meringues on their own or use them as a topping for desserts like pavlova, fruit salads, or ice cream.


Experiment with different shapes and sizes for a fun and elegant presentation. Meringues are sensitive to humidity, so it’s best to make them on a dry day. Store any leftover meringues in an airtight container to maintain their crispness.

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