How to make meringue
Want to know how to make meringue? We’ve got you covered! Our quick and easy meringue recipe yields ~12 meringue nests and takes just 20 minutes to prep.
First, let’s talk ingredients. You will need:
• 4 large egg whites
• Pinch of salt
• 225g Fairtrade Golden Caster sugar
• 3-4 drops vanilla extract
• 1 tsp cornflour
• Whipped fresh cream, to serve
• Raspberries and strawberries, to serve
Next, all you need to do is follow our simple, six-step Easy Meringue recipe.
Go to recipe >
How to make chewy meringues
Making the perfect meringues is all about baking at a low temperature until they’re fluffy and crisp on the outside, and slightly chewy on the inside. If you like your meringues a little chewier than usual, you’ll need to adjust your oven temperature and cooking time accordingly. Baking at a higher temperature for a few minutes longer should help you achieve chewier-textured meringues.
How to fix a runny meringue
If you bake a batch of meringues that come out runny, it may be that you didn’t whisk the mixture enough. But not to worry, you can try to fix it. The best way to do this is to whisk your meringue for up to 15 minutes to get it to stiffen up. If that fails, try folding an extra whipped egg white in. Adding a small amount of corn starch can also help to rectify runny meringues.
Meringues: Your questions answered
Find the answers to commonly asked questions about meringues below.
Can you freeze meringue?
Yes, you can freeze meringue. However, it’s important to be careful that your meringue nests don’t absorb any moisture when you defrost them, as this will cause the outside of the meringue to soften.
The best way to freeze meringues is to store them in an airtight container (layered with baking parchment), being careful not to crush them.
You can keep your meringue frozen for up to one month.
Ratios: How much sugar to 1 egg white for meringues?
There are many ways to make meringue, but to make sure your meringues are the best they can be, there is a golden ratio to keep in mind. That ratio is 1:2 egg whites to sugar. Sticking to this ratio and baking slowly will allow you to achieve a deliciously sweet meringue with a perfectly crisp texture.
Why can’t you use a plastic bowl for meringue?
It’s advisable to always opt for a stainless steel, ceramic, or glass mixing bowl when making meringues. The reason for this is that plastic bowls tend to retain residual traces of oil from previous bakes, which can keep your meringue from forming properly, given the excess moisture. Even when using a non-plastic bowl, be sure that it’s completely clean and dry first.
Try our delicious meringue recipes
Now that you know how to make meringues like a pro, it’s time to put your newfound skills to the test.
Try one (or some!) of our popular meringue recipes and make a name for yourself as the undisputed master of meringues!
• Quick & Easy Meringue Nests >
• Chocolate Swirl Meringues >
• Meringue Letters & Words >
• Brown Sugar Meringues >
• Raspberry Ripple Meringues >
