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Easy Meringue recipe

Easy Meringue recipe

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  • Dessert
  • Meringue

This meringue is made with a sugar syrup and is stabilised by cornflour. Can be used to top one lemon meringue pie, or can be piped onto a baking tray to make nests.

40 people made this

IngredientsServes: 8

  • 2 tablespoons caster sugar
  • 2 tablespoons cornflour
  • 100ml (4 fl oz) water
  • 3 egg whites
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons caster sugar

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 220 C / Gas mark 7.
  2. In a small saucepan, combine 2 tablespoons sugar and cornflour. Mix well then whisk in water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat and allow to cool.
  3. In a large mixing bowl, combine egg whites, salt and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar, beating well after each addition.
  4. Continue to beat egg white mixture while slowly pouring in cornflour syrup. Beat until stiff peaks form.
  5. Spread meringue on top of pie, or pipe desired shapes onto baking parchment-lined baking tray using a large pastry tip.
  6. Bake in preheated oven for 12 minutes or until golden brown.

Watch how!

Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

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Reviews & ratingsAverage global rating:(28)

Reviews in English (25)

by TasteKing

I gave this recipe a 2 for sending cooks down the wrong path. You are not looking for your corn starch, water, and sugar to turn into a clear 'syrup'. You are looking for a 'gel' instead. Make sure your mixer is on high when adding the 'gel' in. If you see the consistency get soupy, that means your 'gel' was not thick enough. Apply your 'gel' liberally into your whipped egg whites to keep the airy peaks. Make sure also to whip your egg whites away from your oven and do not try to do a meringue in high humidity or foggy days unless you want soupy results.-21 Dec 2007

by Tammy

Don't know what I did wrong. My "syrup" was thick with no possibility of pouring. I added it in and it did not disperse into the egg white mix, so I ended up with countless tiny lumps-like poorly made gravy. I've looked so long for a great meringue recipe, so will try it again with my next lemon pie. Any hints on what I did wrong would be appreciated.-23 Jan 2007

by MARIEELLENMCM

I have never made meringue that satisfied me as best as this one did. it was perfect. did not shrink, get thin, run or disappear, plus it cut without pulling off of the pie. i will use this recipe from now on. thanks, you made my long time waiting for the perfect recipe worth it.-30 Nov 2004


Basic Italian Meringue Recipe

The science of meringue is easily explained, but no matter how many times I watch watery, viscous egg whites inflate into glossy white peaks, it always feels like alchemy. How could a simple egg white whipped with sugar transform into the voluminous lovechild of marshmallow and whipped cream? From mousses to buttercream to the toasted finish of a baked Alaska, it's one of the fundamental building blocks of pastry and a technique that provides fluffy, sweet aeration to hundreds of our favorite desserts.

Remarkably, the only ingredients needed to make meringue are egg whites and sugar, though an acid—usually lemon juice or cream of tartar—is often included as well.

Here's how it works. Egg whites consist of water and proteins. As you whip the whites, you force egg proteins to unfold and bond around air bubbles, creating a new type of structure. As you continue to whip, the bubbles get broken down while the protein mesh gets stretched out thinner and thinner. Eventually, as the bubbles become so small that an individual bubble is not observable to the human eye, the whipped whites take on a glossy, shaving cream-like texture.

This basic concept remains the same for all meringues, but there's more than one way to skin a cat the various methods to create meringue can be categorized into three different groups: French (made by simply whipping egg whites and sugar), Swiss (the whites and sugar are gently heated in a double boiler while cooking), and Italian (a hot sugar syrup is drizzled into egg whites as they whip). All three are useful in their own way, but today we're going to talk about Italian.

Italian meringue lends itself to a large range of uses. Whipping a hot (240°F/115°C) sugar syrup into foamy egg whites doesn't just make it the most stable of the meringues—it's also safe to eat without additional baking, which is why it's traditionally used to make buttercream frosting, or "Italian Buttercream." Italian meringue is also the most involved of the meringues because it requires a little bit of sugar cookery, but once you understand some meringue basics and have a good thermometer, it's as easy as meringue pie.


Easy No-Fail Meringue Cookies Recipe

Everyone should know how to make meringue cookies. I was never a huge fan of meringues until just a few years ago. I think it’s because up until I had a proper meringue from a bakery, my only experience had been with those awful store bought kind that were styrofoam like in texture.

A proper meringue should have a—the crisp exterior and marshmallow-y inside. And once you get the hang of making them, start playing around with the flavors and finishes. They really are such a fun cookie for that.

Today’s recipe is a basic meringue dressed up with a little hit of pretty and some vanilla flavoring, but stay tuned because I have some fun flavors coming up.


One Recipe With Many Variations

My favorite part of making meringue cookies is that you can take the basic egg white and sugar batter and make lots of different kinds of treats. We often make a big batch of batter and make at least two of the following recipes.

Check out my chart below the recipe for instructions on how to make these different cookies, and the videos for other ideas, including how to make cookies in different shapes.

Chocolate chips are our favorite.

Hans CC0 Public Domain via Pixaby

Photo Instructions

1. Put 3 egg whites in bowl and mix until stiff peaks form.

Easy Meringue Cookies


How to make meringue cookies

You will only need a couple of ingredients and cooking tools to make meringue cookies. So simple to make!

Ingredients

  • Sugar free confectioner’s style sweetener (you can use regular granulated sugar if you prefer!)
  • Flavor rose water, vanilla, almond, orange or peppermint extract (oil free) or fresh juice
  • Egg whites at room temperature
  • Cream of tartar
  • Food coloring (optional)
  • Organic dried roses or fresh petals to dry while baking (optional)

Kitchen Tools

Successful meringue cookies recipe will require the following kitchen tools:

  • Large metal, glass or ceramic mixing bowl
  • Mixer with a whisk
  • Baking sheets
  • Parchment paper
  • Piping bag(s)
  • 1M decorating tip – Mine is from Wilton.

Steps to make perfect meringue cookies

STEP 1

In a large mixing bowl whip the egg whites on medium speed until foamy.

IMPORTANT TIP – the mixing bowl must free of any grease, so don’t use a plastic bowl. Grease or oil could prohibit the eggs from forming the foam that you want.

STEP 2

Add in extract (if using), salt, and cream of tartar, and beat at medium-high speed until soft peaks form. Add sweetener one tablespoon at a time and beat on high until stiff peaks form.

STEP 4

Mix in food color (if using) or separate a portion to color meringue cookies. Gently spoon meringue in a pastry bag with a decorator tip (I used Wilton 1M).

On parchment lined baking sheet form roses or rose kisses.

Bake at 200°F for 40-50 minutes or until the meringue cookies are dry to the touch. Turn off the oven and leave the cookies in the oven for 1-2 hours or overnight to continue to dry out.

IMPORTANT TIP – on each baking sheet try to make the roses the same size or as close as possible so that they bake evenly. Also, squeeze from the top of the pastry bag, not the middle. Pipe just above the parchment paper at a 90 degree angle and let the meringue gently fall onto the baking sheet.

NOTE: Fresh organic roses can be added to the cookies. They will dry out while baking. Alternatively, add already dried roses after baking.

Helpful tips for perfect meringue cookies

Although this meringue cookies recipe is simple, there are some advice that I have to share for making fail-proof meringue.

  • Set up your work station away from a dishwasher or stovetop. You need your area to be dry and without extra moisture.
  • Avoid making meringue during rainy wet days. The moisture in the air doesn’t allow the meringue to crisp properly.
  • Use a very clean mixing bowl. Any traces of grease will not let the egg whites fluff.
  • If cookies soften after baking, place them back in the oven to harden up.
  • If using extract, use an oil-free variety to ensure the oil doesn’t prohibit the egg whites from foaming.
  • Use clear vanilla extract or vanilla powder if you want white meringue cookies.

How to store meringue cookies

Store baked meringue cookies in an airtight container at room temperature.

These cookies will stay fresh for two weeks in this manner.

Alternatively, you can freeze meringue cookies for up to a month. Place in a freezer container with a lid.

For both storing methods place parchment paper between the cookies to avoid them from sticking together when layering them in the container.


How long should meringues be cooked for?

I usually turn the oven off after 45 minutes and let them cool down after that in the oven.

Try these easy crispy mini meringues with different colors and enjoy the prettiness! I drew some colorful lines inside the pastry bag using a toothpick and then filled it with the egg white and sugar mixture. I also used color spray for the other ones. But you can color them however you like, imagination has no limits!

More Cookies:


Easy Meringue Recipes

These easy meringue recipes allow you to whip up a creamy meringue dessert in just eight basic steps or less. From infamously simple Eton mess, to raspberry meringue layer cake and blackcurrant pavlova, this list of easy meringue recipes is so varied that you’ll want to try them all out. These easy meringue recipes are so delicious and taste so impressive that no one will ever guess just how simple they are to make!

Lemon meringue pie

This classic lemon meringue pie recipe is a real favourite. Crisp meringue on a rich lemony filling – no wonder this zesty classic is still a firm family favourite

Quick lemon meringue pie

This quick lemon meringue pie is the perfect cheat's recipe that takes only 30 mins to prepare. This recipe uses only 4 ingredients and is so easy

Eton mess

Eton mess is one of the easiest summer desserts, made with broken meringues, strawberries and fresh cream. This Eton mess recipe is summer in a bowl.

Mini Egg chocolate meringue nests

Mini Egg chocolate meringue nests would make the perfect dessert for Easter Sunday topped with cream, chocolate and Mini Eggs of course

Slimming World's raspberry meringues

Meringue usually takes well over an hour to make but Slimming World’s super-speedy version cooks in less than 20 minutes and tastes great with the raspberries!

Soft meringues on berry coulis

Soft meringues on berry coulis is a delicious dessert recipe that you'll want to make time and time again - with homemade meringues

Rose meringues

Rose meringues are sweet, easy and delicious too. They look good and can keep up to 3 days in the fridge. Soft inside and crisp on the outside

Lemon meringue pancakes

These delicious lemon meringue pancakes combine crunchy meringues mixed in with tangy lemon, sweet cream and tasty pancakes for an indulgent breakfast or delicious dessert idea.

Eton mess cupcakes

Eton mess cupcakes mix the British favourite combination of strawberries and meringue with light and fluffy iced cupcakes for a real summer treat

Peach melba roulade

Peach melba roulade is a crowd pleasing fruity summer dessert. Our version is fat free thanks to the 0% Greek yoghurt and meringue based roulade.

Chocolate meringue pyramid

Whip up this delicious Chocolate meringue pyramid if you've got the family over - gooey meringue and Cadbury Dairy Milk chocolate

Blackcurrant pavlova

Both crispy and soft, the pavlova is the perfect dessert for summer months.

Frozen Eton mess

Frozen Eton mess takes a classic British dessert and transforms it into a frozen delight. This easy pudding is perfect for summer entertaning.

Rainbow meringues

Rainbow meringues are a fun and quick way to make lovely decorations either for on top of a cake or to go with a pudding.

Raspberry meringue layer cake

Our raspberry meringue layer cake is a rich and fruity summer cake that requires no cooking at all. This recipe only requires assembly and chilling - easy!

Lemon and lime meringue pies

These mini lemon and lime meringue pies give the classic lemon meringue pie a citrusy twist.

Simon Rimmer's banana Eton mess

Banana Eton mess is a fun take on a classic recipe that's full of caramelised bananas, crunchy meringue and toffee sauce.

Raspberry and hazelnut Eton mess

Raspberry and hazelnut Eton mess is a really delicious take on a traditional Eton mess recipe, full of fresh and nutty flavours for a fab summer dessert.

Apple and custard meringue pudding

This delicious and filling apple cloud dessert can be ready in under 1hr. Made with a creamy, meringue-like topping and packed with sweet, soft apples

Berry custard meringues

Berry custard meringues make a quick, cheap and easy dessert recipe that has still got the 'wow' factor

Mandarin and chocolate meringues

This recipe for mandarin and chocolate meringues makes a great dinner party dessert. Excellent for new year!

Passion fruit meringues

These mini passion-fruit meringues are easy to make and packed full of fruity flavour. With a gooey meringue centre, these sweet treats are perfect for serving at a dinner party or kids party.

Raspberry meringue crush

On a diet but still crave desserts? Try this lower-fat raspberry meringue crush. Made with quark and skimmed milk, these tasty little puds will soon be a firm favourtie


The Best Meringue Cookies

Meringue Cookies are easy to do even with just a handheld mixer. By using fresh eggs, you would ensure that your cookie mixture will be whipped to perfection. Adding acid like cream of tartar, vinegar, or lemon juice, will make for a stable whipped egg white.

Whip the egg white until stiff peaks, and pipe it onto baking sheets. Bake these treats slowly and at a low temperature. This ensures that the meringue is baked all the way into the middle.

We love the lightness of the cookies and it literally melts in your mouth! They are fluffy, delicious, and great for any occasion. Also, they are fun to make, and perfect to take to a potluck, or birthday party!


How to Make Meringue (The French Method_

Step 1: Make Superfine Sugar (*optional)

If you do not have access to superfine sugar, or castor sugar, it is best to make your own before utilizing this method. In a food processor process the sugar until it is very fine. This takes about 2 minutes.

This step is not absolutely necessary, but will help prevent any grittiness in your meringue.

Step 2: Measure Your Ingredients

Depending on your final use for this meringue it may or may not be important to actually weigh your ingredients very accurately.

If you are using your meringue as a topping on a pie then the exact ratios for your meringue aren’t really as important as if you were going to fold it into a cake batter or for macarons.

Step 3: Bring the Egg Whites to Room Temperature

Egg whites will whip to their highest and most stable peaks when they are at room temperature or slightly warm, so it is important to give them time. If you are in a rush, you can put un-cracked eggs in a bowl of warm water for about 5 minutes to take the chill off.

I have also used packaged liquid egg whites to make this foam and they also worked, however because they are pasteurized, I had to beat for much much longer.

Step 4: Begin by Whipping the Egg Whites

Make sure that the bowl you are using is clean and free from oil and place the egg whites in the bowl. You want to begin by whipping on a low speed which will allow the proteins to unravel and begin forming their network to trap the air bubbles.

It is optional, but a pinch of cream of tartar or a few drops of lemon juice or vinegar are often added here. These acidic ingredients, though not absolutely necessary, will lower the ph and in turn strengthen the proteins and create a more stable meringue.

Step 5: Very Slowly Add the Sugar

Once your whites have reached soft peaks, continue mixing on medium speed while adding the sugar in slowly. I add about 1 tablespoon at a time and wait about 15 seconds before the next addition. Not rushing this process is really key to making the mixture stable.


Step 6: Whip to Stiff Peaks

Watch the egg whites carefully and stop beating once you reach stiff peaks. The whites will look glossy and the whites should stand up straight with just a slight bend on the end. See the picture below for how the peaks should look.

If you take the whites too far the gloss will go away and they will start to break down, look dry, and begin separating. If you go this far you need to stop and start over! This is much more difficult to do with the higher ratio of sugar, but it is a little easier to go to far if you are using the 1:1 sugar ratio. The below picture is showing what broken meringue looks like.


Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed inside to act as a "booster seat." Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, cream of tartar, and vanilla seeds (if using) in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C), between 8 and 10 minutes. Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Use immediately.

You can toast the sugar for this meringue in just 30 minutes with my "quick" technique or use sugar as a pie weight to toast it passively. In that case, after transferring the sugar to a new container, check to make sure it's grease-free by running a finger across the interior of the foil lining. If it feels greasy, it means the sugar was exposed to the dough and able to wick away some of the butter. While trace amounts of fat won't prevent Swiss meringue from foaming, they will adversely impact its overall volume and stability.