How To Make Meringue

This post is all about how to make meringue. Meringue cookies were one of the first recipes I remember mastering as a young teen. The bakery near my house sold giant meringue cookies for a dollar each. This was when I was getting a dollar and hour to babysit. So I decided to learn how to make them at home. I could then eat as many as I wanted!

What is meringue?

Meringue is a mixture of egg whites and sugar. I add a pinch of cream of tartar, and sometimes vanilla, but I’ve found that they are just as easy to make without it.

Meringue can be used as a topping on pies like this Passion Fruit and Lemon Meringue Pie or in mini pavlovas like these Patriotic Stars,  fruit filled hearts, Eton Mess, or just on their own.

Of course everyone knows about the ultimate meringue “cookie”  the macaron! You’ll love these Raspberry Macarons!

What I love about meringues is that they can be made into so many shapes and they’re a light dessert with relatively little sugar! (This post was originally published March 29th, 2012. As an Amazon Affiliate, I earn commission on qualifying purchases).

How do you make low carb or sugar free meringues?

Yes! There are so many good sugar substitutes that are keto and diabetic friendly. I use Swerve Powdered Sugar as my go-to powdered sugar substitute.

Can you make meringue by hand?

When I first started making meringues, I used an inexpensive hand mixer. When I went to culinary school we had to learn how to make meringue by hand. Making meringue by hand will develop some nice arms that’s for sure!

What you’ll need is a large balloon whisk. You definitely don’t want to use the same whisk you’d use for sauces and gravies which is more slender and tapered.

Next you’ll want a large stainless steel bowl. I always choose a very large one if I have more than 1 or 2 whites to whip. You don’t want the egg whites to fly out of the bowl.

Lastly the whipping technique you’ll want to use is a back and forth motion rather than circular. This whips the whites much faster with less movement and is easier on the arms.

How do you make meringue with meringue powder?

I always keep meringue powder on hand to make royal icing, which is great for decorating gingerbread houses or Christmas cookies. You can use meringue powder for meringues, but it won’t taste quite the same.

Tips and tricks for making meringue

Nothing ruins a meringue like a bit of fat. Even the tiniest traces of oil, fat or grease will inhibit it from reaching those big beautiful peaks.

• Crack each egg into a small bowl before adding it to your mixing bowl. This way if you get a bit of shell, or a trace of egg yolk, you can start fresh without tainting the rest of the whites.
• You must have a super clean, grease free mixing bowl. I always rinse my mixing bowl with soap and water, then dry it well with a clean towel. Then I swish a bit of white vinegar and rinse again. The vinegar will get any remaining bits of fat or grease.
• Start slowly. You don’t want to add all the sugar at the beginning.
• Once the whites look like they’re coming together into soft peaks, add the vanilla and the sugar, a few teaspoons at a time.
• Once the meringue is whipped properly it will have tripled in volume, and should be shiny and hold its shape when the beater is pulled up.

• When making meringues into shapes, trace the shape onto a backside of piece of parchment paper and then flip it over an use the tracing as a guide. I use cookie cutters.

• When making shells, fill in the shape.

• Then build up the sides of the shape. Usually three layers is enough to fill.

• When making meringue cookies, use any sort of tip you like. A star tip makes a button. The smaller the tip, the smaller the meringue will be.

• But you can also make larger swirl meringues. Or just dollop them with a spoon! Experiment with different tips.

• For Eton mess, the meringues are going to be broken up, so it doesn’t really matter what they look like!

Baking Meringue

• Meringues can have a variety of textures. They can be crisp and crunchy or a bit chewy on the inside. That’s up to you. I love them both ways. To achieve different textures, bake them for more or less time. The recipe below will yield a crisper meringue. For a chewier cookie, cook for about 15 minutes less.
• Slow and low is the way to go with them. You never want a meringue cookie or shell to have any browning unless you’re going to be finishing the top under the broiler for a meringue pie or a baked Alaska!
• Leave the oven door slightly ajar.
• Use parchment paper or a silpat for easy removal.
• Allow the meringues to cool completely

How to store meringues

• Meringues do not need to be stored in the refrigerator.
• Store them for up to a week, in an air-tight container, in a cool, dry area of your kitchen.
• Moisture and humidity are not their friends!

How to make meringues

• Pre-heat oven to 200 degrees F., line baking sheets with parchment paper or silpat, (silicone baking sheet).
• In a clean, grease free mixing bowl, whip whites on low speed until foamy.
• Add cream of tartar and continue whipping about 8 minutes or so, the whites should begin to have soft peaks.
• Add vanilla and gradually add sugar, a few teaspoons at a time and continue beating until the whites are stiff and shiny like satin.
• Either use a pastry bag to pipe out shapes or drop by tablespoons on prepared sheets.
• Bake for about 1 1/2 hours at 200 degrees F.  with oven door slightly ajar.
• When they are done, they will be crispy and light and will be easily removed from the cookie sheet.
• The amount you make depends on the size, you can make big giant meringues or little button sized meringues. Store in an airtight container. They do not need to be refrigerated.

Making different flavors of meringues

Meringues are easy to adapt. Add mini chocolate chips or culinary lavender, rose petals or freeze dried strawberries like I’ve done for Eton Mess below. Add a few drops of food coloring to tint meringues if desired.

How to Make Meringue

Cynthia

This recipe for meringues will make a few dozen meringue cookies or 6 larger shells for individual pavlovas. Nutritional information is for 2 dozen meringue cookies

5 from 8 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine French

Servings 24 servings

Calories 38 kcal

Ingredients

  

1x2x3x

• 6 egg whites room temperature
• 1 3/4 cups confectioner's sugar
• 1/8 teaspoon cream of tartar
• 3/4 teaspoon vanilla

Instructions

 

• Pre-heat oven to 200*, line baking sheets with parchment paper or silpat, (silicone baking sheet). That's what I use.
• In a clean, grease free mixing bowl, whip whites on low speed until foamy.
• Add cream of tartar and continue whipping about 8 minutes or so, the whites should begin to have soft peaks.
• Add vanilla and gradually add sugar, a few teaspoons at a time and continue beating until the whites are stiff and shiny like satin.
• Either use a pastry bag to pipe out shapes or drop by tablespoons on prepared sheets.
• Bake for about 1 1/2 hours at 200* Fahrenheit. Turn off the oven and leave the door ajar until they are completely cooled.
• When they are done, they will be crispy and light and will be easily removed from the cookie sheet.
• The amount you make depends on the size, you can make big giant meringues or little button sized meringues. Store in an airtight container. They do not need to be refrigerated.

Notes

Nutritional information is for small meringues

Tips and tricks for making meringue

Nothing ruins a meringue like a bit of fat. Even the tiniest traces of oil, fat or grease will inhibit it from reaching those big beautiful peaks.

• Crack each egg into a small bowl before adding it to your mixing bowl. This way if you get a bit of shell, or a trace of egg yolk, you can start fresh without tainting the rest of the whites.
• You must have a super clean, grease free mixing bowl. I always rinse my mixing bowl with soap and water, then dry it well with a clean towel. Then I swish a bit of white vinegar and rinse again. The vinegar will get any remaining bits of fat or grease.
• Start slowly. You don't want to add all the sugar at the beginning.
• Once the whites look like they're coming together into soft peaks, add the vanilla and the sugar, a few teaspoons at a time.
• Once the meringue is whipped properly it will have tripled in volume, and should be shiny and hold its shape when the beater is pulled up.

 

Nutrition

Serving: 1meringueCalories: 38kcalCarbohydrates: 9gProtein: 1gFat: 0.01gSodium: 13mgPotassium: 15mgSugar: 9gCalcium: 1mgIron: 0.01mg

Tried this recipe?Let us know how it was!