How to Make Meringue: A Simple Step-by-Step

Meringue is a light, airy, and sweet treat that can be enjoyed on its own or used as a topping for pies, cakes, and other desserts. While making meringue may seem daunting at first, it’s actually quite simple once you know the basics. Read on to learn how to make a simple meringue, pipe it out into pretty peaks, and then slowly bake it in a warm oven until the peaks are delightfully crisp.

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Ingredients You Need

To embark on your meringue adventure, ensure you have these essential ingredients at hand. Each plays a pivotal role in the outcome, and luckily, they’re likely already in your kitchen.

• Egg whites: Crucial for the base; make sure they’re room temperature for best results.
• Cream of tartar: Optional, but it helps stabilize the egg whites. A few drops of lemon juice can serve as a substitute.
• Vanilla extract: Also optional, it infuses flavor. Feel free to explore with almond or peppermint extracts for different tastes.
• Granulated sugar: Fine sugar is recommended for its ability to dissolve more easily, contributing to a smoother meringue.

That’s it! Just four simple ingredients are all you need to make delicious meringue.

How to Make It

With your ingredients ready, let’s dive into the process of crafting meringue. This simplified guide will lead you to a deliciously fluffy treat.

1. Preheat Oven: Set your oven to 225°F (110°C) to ensure a gentle drying process.
2. Prepare Baking Sheet: Line with parchment paper or a silicone mat to avoid sticking.
3. Separate Egg Whites: Carefully separate whites from yolks into a bowl.
4. Beat Egg Whites: Use a mixer to whisk until frothy, approximately 1-2 minutes.
5. Add Cream of Tartar: If using, add to stabilize the whites for a firmer meringue.
6. Gradually Add Sugar: While mixing, slowly incorporate the sugar until stiff peaks form, this will take 5 to 7 minutes.
7. Flavor: Mix in vanilla extract or your choice of flavoring after achieving stiff peaks.
8. Shape Meringue: Pipe or spoon onto your baking sheet in desired shapes.
9. Bake: Cook in the oven for 1 hour 15 minutes to 1 hour 30 minutes until dry and crisp.
10. Cool: Let the meringue cool in the oven with the door closed to avoid cracks.
11. Serve: Enjoy your meringue as a standalone treat or as a complement to other desserts.

Different Types of Meringue

There are three main types of meringue: French, Swiss, and Italian. Each type has its own unique characteristics and uses.

French Meringue

This is the most basic type and the one you’re likely most familiar with. It’s made by beating egg whites and sugar together until they form stiff peaks. It’s light, airy, and perfect for topping pies or making cookies.

Swiss Meringue

This one is a bit more involved. You start by whisking egg whites and sugar over a double boiler until they’re warm and the sugar is dissolved. Then you beat it until it’s thick and glossy. It’s denser than French meringue and is used as a base for Swiss Meringue Buttercream Frosting.

Italian Meringue

This is the fanciest of the bunch. You make a simple syrup and whisk it into whipped egg whites. It’s super stable and great for things like macarons or baked Alaska.

Meringue Recipe Without Cream of Tartar

If you don’t have cream of tartar on hand, you can still make meringue using this simple recipe:

• Egg whites
• Vanilla extract
• Granulated sugar

Follow the same steps as above, excluding the cream of tartar. The meringue may not be as stable as one made with cream of tartar, but it will still be delicious.

How to Make Meringue for Macarons

Meringue is an essential component of macarons, those delicate and colorful French confections. To make meringue for macarons, follow the same steps as above, but with a few modifications:

• Use superfine sugar. For macarons, superfine sugar is ideal because it dissolves more easily into the egg whites to create a smoother meringue.

• Be careful not to overbeat the egg whites. For macarons, you want a soft peak meringue, rather than a stiff peak meringue. This will help create a lighter, more delicate macaron shell.

Ready to try it out? Check out this recipe for German Chocolate Macarons.

Final Words

Meringue is a versatile and delicious treat that can be enjoyed in many different ways. Whether you’re making meringue cookies or macarons, topping for pie, or buttercream frosting, the basic process is the same. With just a few simple ingredients and some patience, you can create light, airy, and sweet meringue that’s sure to impress. The next time you’re in the mood for a sweet treat, why not give meringue a try?

Meringue

This meringue recipe guides you through creating light, airy delights with just a handful of ingredients. Perfecting the art of stiff peaks and gentle baking, it yields a crisp exterior with a melt-in-your-mouth interior, ideal for dressing up desserts or enjoying on its own.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine French

Servings 40 cookies

Calories 21 kcal

Ingredients

  

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• 4 large egg whites
• 1/2 teaspoon cream of tartar optional
• 1/2 teaspoon vanilla extract or other flavoring optional
• 1 cup granulated sugar

Instructions

 

• Preheat your oven to 225°F (110°C). This low temperature is essential for slowly drying out the meringue without browning it.
• Prepare your baking sheet by lining it with parchment paper or a silicone baking mat. This will prevent the meringue from sticking to the pan.
• Separate your egg whites. Crack the eggs and carefully separate the whites from the yolks. You can use an egg separator or simply use your hands to transfer the egg whites from one half of the shell to the other, letting the excess white drip into a bowl.
• Beat the egg whites. In the bowl of a stand mixer or in a large mixing bowl using an electric mixer, use the whisk attachment to whisk the egg whites on medium speed until they start to become frothy. This should take about 1 to 2 minutes.
• Add the cream of tartar (if using). Cream of tartar is an acidic ingredient that helps stabilize the egg whites and create a stiffer meringue. If you don’t have cream of tartar, you can skip this step, but your meringue may not be as stable.
• Gradually add the sugar. With the mixer still running, slowly add the sugar to the egg whites, about 1 tablespoon at a time. Continue whisking until the sugar is fully incorporated and the meringue forms stiff peaks. This should take about 5 to 7 minutes.
• Add the vanilla extract or other flavoring, if using, once the meringue has formed stiff peaks, and beat for an additional 30 seconds to 1 minute until it’s fully incorporated.
• Pipe or spoon the meringue onto the prepared baking sheet. You can use a piping bag fitted with a large star tip to create decorative shapes, or simply spoon the meringue onto the baking sheet in dollops.
• Bake the meringue. Place the baking sheet in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the meringue is dry and crisp on the outside.
• Cool the meringue. Once the meringue is done baking, turn off the oven and let the meringue cool completely in the oven with the door closed. This will help prevent the meringue from cracking.
• Enjoy your meringue! Once the meringue is completely cool, you can enjoy it on its own or use it as a topping for pies, cakes, or other desserts.

Nutrition

Calories: 21kcalCarbohydrates: 5gProtein: 0.3gFat: 0.02gSodium: 5mgPotassium: 11mgSugar: 5gCalcium: 0.3mgIron: 0.01mg

Keyword meringue

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