homemade meringue
This homemade meringue recipe is a simple, classic dessert staple that’s light, fluffy, and perfectly sweet.
Ingredients
- 4 large egg whites 140g, at room temperature
- 1/4 teaspoon 0.75g cream of tartar
- 1/4 cup 50g sugar
Instructions
Prepare the egg whites
- Start by separating your eggs. It’s easier to do this when the eggs are cold, so take them straight from the fridge for this step.
- Carefully separate the whites from the yolks (even a small bit of yolk can prevent the whites from whipping up). Let the egg whites sit out until they reach room temperature—this ensures they whip to their fullest potential.
Preheat the oven
- Preheat your oven to 350°F. If you’re making meringue cookies, you can lower the temperature to around 200°F for a slower bake.
Whip the egg whites
- Pour the room-temperature egg whites into a clean, dry bowl. Using a hand or stand mixer, whip the egg whites on medium speed until they turn glossy and smooth.
Add cream of tartar
- Once the egg whites are nicely whipped, add the cream of tartar. This helps the meringue hold its shape and prevents it from collapsing.
Incorporate the sugar
- Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Take your time with this step—it’s key to achieving stiff, glossy peaks.
- You’ll know the meringue is ready when you can lift the beaters, and the peaks hold their shape without drooping.
Bake or top your dessert
- If you’re using the meringue as a pie topping, spread it evenly over your pre-baked or no-bake dessert. Place the dessert about 4 inches under the oven's heat source and bake for about 10 minutes, or until the meringue is golden brown.
- For meringue cookies, pipe or spoon small dollops onto a parchment-lined baking sheet and bake at 200°F for about 1.5 hours, then let them cool completely in the oven.
Notes
How to serve your meringue
Meringue is incredibly versatile! Use it to top lemon meringue pie, banana pudding, or even as a dramatic finish for baked Alaska.
If you’re making cookies, pair them with coffee or tea for a light and sweet treat. For an extra pop of flavor, drizzle melted chocolate or sprinkle crushed nuts over the cookies before baking.
Storing and enjoying leftovers
If you have leftover meringue cookies, store them in an airtight container at room temperature for up to two weeks. Avoid refrigeration, as it can cause the meringues to lose their crisp texture.
For pie toppings, it’s best to enjoy them fresh, but you can keep leftovers in the fridge for up to two days.
Top tips for customizing your meringue
Add vibrant colors: For special occasions, mix a drop or two of gel food coloring into the meringue before piping.
Flavor it up: Try adding a splash of vanilla extract, almond extract, or even a pinch of cinnamon for extra depth of flavor.
Make it chewy: For a chewy center, bake your meringue cookies for a slightly shorter time or at a higher temperature.
Try French meringue: This technique involves whipping the sugar directly into the egg whites for an ultra-light result.
Flavor it up: Try adding a splash of vanilla extract, almond extract, or even a pinch of cinnamon for extra depth of flavor.
Make it chewy: For a chewy center, bake your meringue cookies for a slightly shorter time or at a higher temperature.
Try French meringue: This technique involves whipping the sugar directly into the egg whites for an ultra-light result.