Description
Master the art of light, airy, and delicious meringues with this amazing basic recipe. Using simple pantry staples and easy-to-follow steps, create fluffy, crisp, and sweet meringues that melt in your mouth. Perfect for beginners and versatile for many variations, these meringues are an elegant homemade treat that impress every time.
Ingredients
Scale
Basic Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Your Equipment and Ingredients: Gather clean, dry bowls and beaters to avoid any fat or moisture that can prevent egg whites from whipping. Separate the egg whites carefully, ensuring no yolk is mixed in, and let them come to room temperature to maximize volume.
- Beat Egg Whites Until Foamy: Using a mixer on medium speed, beat the egg whites until they become foamy and start forming soft peaks. Add a pinch of salt here to help balance flavors.
- Add Cream of Tartar and Beat to Stiff Peaks: Add cream of tartar or lemon juice to stabilize the egg whites, then continue beating until stiff, glossy peaks form that hold their shape firmly.
- Gradually Add Sugar: Slowly incorporate granulated sugar one tablespoon at a time while continuing to beat. This ensures the sugar fully dissolves resulting in a smooth, shiny meringue.
- Fold in Vanilla Extract: Gently fold vanilla extract into the mixture to add aroma and warmth without deflating the meringue.
- Pipe or Spoon Onto Baking Sheet: Transfer the meringue to a piping bag or use a spoon to place dollops onto a baking sheet lined with parchment paper, shaping as desired.
- Bake at Low Temperature: Bake in a preheated oven at 200°F (90°C) for 1.5 to 2 hours until meringues are dry and crisp on the outside. Leave the oven door slightly open to allow moisture to escape.
- Cool Completely Before Removing: Let the meringues cool fully in the oven or on a wire rack to prevent cracking and ensure perfect texture.
Notes
- Use room temperature egg whites to achieve greater volume.
- Ensure all equipment is spotless and dry to avoid fat contamination which hinders whipping.
- Add sugar slowly to prevent graininess and ensure smooth texture.
- Bake meringues slowly at low temperature to dry thoroughly and get crisp texture.
- Check doneness by lifting meringues gently off parchment; they should come off easily without sticking.
- Prep Time: 15 mins
- Cook Time: 1 hour 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 meringue (approx.)
- Calories: 45
- Sugar: 11g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: meringue, basic meringue recipe, homemade meringues, crisp meringues, airy dessert, easy meringue recipe, gluten free dessert
