1 hour 45 min

    A traditional meringue recipe perfect for summer desserts. Crispy on the outside, soft and chewy on the inside.


    Wiltshire, England, UK
    257 people made this

    Makes: 16 palm-sized meringues

    • 4 large egg whites
    • 115g caster sugar
    • 115g icing sugar

    Prep:15min  ›  Cook:1hr15min  ›  Extra time:15min cooling  ›  Ready in:1hr45min 

    1. Preheat the oven to 100 C / Gas 1/4. Line 2 baking trays with baking parchment.
    2. Gently tip the egg whites into a large mixing bowl and use an electric hand whisk to beat the egg whites until they are fluffy and stiff peaks form when the whisk is lifted.
    3. Continue beating with the electric whisk and add the caster sugar a tablespoonful at a time. Beat for about 5 seconds between each addition. It is vital that the sugar is added slowly to ensure that the meringue does not weep whilst in the oven. However, try not to over-beat. The meringue mixture should be thick and glossy. Remove the whisk.
    4. Sift 1/3 of the icing sugar over the mixture and gently fold it into the mixture using a rubber spatula or a large spoon. Continue to sift and fold in the icing sugar 1/3 at a time. Again, try not to over-mix. The meringue mixture should be smooth and light. If you're brave enough, tip the bowl upside down and the mixture should (hopefully) stick to the bowl and not drip out!
    5. Scoop up a heaped tablespoonful of the mixture and drop it onto the pre-lined baking tray. Repeat this, placing the meringue mixture roughly 2cm apart on the trays. If you like a peaked tip, gently lift the centre of the meringue with the end of a spoon.
    6. Bake in the preheated oven until it is a light coffee colour and it sounds 'crisp' when tapped underneath, about 1 3/4 hours. When you are sure the meringue is cooked, remove from the oven and allow to cool on the trays. Serve to your liking!

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    Reviews in English (16)


    I love meringues and found this recipe to be one of the best I have tried. It also works well if you add colouring and/or flvouring.  -  14 Apr 2013


    If you follow this recipe you will turn out with one thing - perfect meringues!  -  13 Sep 2013


    Very good meringue, perfect for adding favours and colours.  -  01 Dec 2013