Classic Meringues
Light, crisp and delicately sweet meringue cookies that melt in your mouth - perfect for any occasion.
Equipment
Ingredients
Main Ingredients
large egg whites (room_temperature)
4 piece
granulated sugar
200 g
vanilla extract
5 ml
cream of tartar
1 ml
Instructions
Prepare equipment and workspace
Ensure mixing bowl and beaters are completely clean and dry - any grease will prevent meringue from forming properly.
Whip egg whites
Beat egg whites on medium speed until foamy, then add cream of tartar if using.
Add sugar gradually
Gradually add sugar 1 tablespoon at a time while continuing to beat until stiff, glossy peaks form.
Add vanilla and finish
Beat in vanilla extract until just combined. Meringue should hold stiff peaks and be glossy.
Pipe meringues
Pipe or spoon small mounds onto parchment-lined baking sheet, leaving space between each.
Bake meringues
Bake at 100°C for 2 hours until crisp and dry. Do not open oven during baking.
Cool completely
Turn off oven and leave meringues inside with door slightly ajar to cool completely.
Original recipe
Storage
Store in airtight container to maintain crispness. Can be frozen for up to a month.
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