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+ servings
Single meringue.
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5 from 4 votes

How to Make Meringue

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
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time32 minutes
Course: Dessert
Cuisine: French
Keyword: How to make meringue, Meringue cookies, Meringue powder
Servings: 24 servings
Calories: 38kcal
Author: Cynthia



  • 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.


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.


Serving: 1meringue | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.01g | Sodium: 13mg | Potassium: 15mg | Sugar: 9g | Calcium: 1mg | Iron: 0.01mg