Baking & Pastry > Meringues > Meringue Desserts > Meringues
Classic Meringue Recipe
Learn to make perfect meringues with this simple and reliable recipe. These light and airy treats are perfect on their own or as a topping for desserts.
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 1/4 teaspoon Cream of tartar
- 1/2 teaspoon Vanilla extract
Preparing the Egg Whites
Begin by preheating your oven to 200°F (95°C). Ensure your mixing bowl and whisk are completely clean and dry. Any trace of fat can prevent the egg whites from whipping properly. Separate the egg whites from the yolks carefully, making sure no yolk gets into the whites. Place the egg whites in the clean mixing bowl.
Whipping the Meringue
Add the cream of tartar to the egg whites. Beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Increase the mixer speed to high and beat until stiff, glossy peaks form. The meringue should be smooth and hold its shape.
Adding Flavor and Shaping
Stir in the vanilla extract. Gently fold it into the meringue. Transfer the meringue to a piping bag fitted with your desired tip, or use a spoon. Pipe or spoon small mounds of meringue onto a baking sheet lined with parchment paper.
Baking the Meringues
Place the baking sheet in the preheated oven. Bake for 60-90 minutes, or until the meringues are dry and crisp. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This helps prevent cracking. Once cooled, store the meringues in an airtight container at room temperature.
FAQ
-
Why did my meringues crack?
Cracking can be caused by baking the meringues at too high a temperature or cooling them too quickly. Make sure to bake them at a low temperature and allow them to cool slowly in the oven. -
Why are my meringues sticky?
Sticky meringues are usually caused by humidity. Store them in an airtight container to prevent them from absorbing moisture.