Meringues (How to Make Meringues)
It’s so easy to learn how to make meringues, and they’re great to have on hand for anytime you want a quick and easy dessert! They last for months!
Originally published July 30th, 2012.
Meringues have to be one of the most versatile sweets ever made, and from just egg whites and sugar.
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Not only are they versatile, but they are also rather unique, incredibly gorgeous, simple to make, fat free and gluten free, and most of all, delicious! What more could you ask?
If you throw in some coconut, you have macaroons.
Throw in ground almonds and flavoring, and you have French macarons. (Be sure you know the difference between macaroons and macarons.) Throw in some whole almonds, and you have Australian Tea Bread.
Meringue is lovely when added to other desserts like this passion fruit and lemon meringue tartlet. Crush them up for Eton Mess. If you spread the meringue mixture in a tray, add some fresh fruit and cream, you’ll have a beautiful meringue roulade! Truly, the possibilities are endless.
Meringues and Fresh Cream
Ever since I was a little girl in Scotland, I’ve always loved meringues sandwiched together with a massive amount of unsweetened, thick Scottish cream: they’re just heavenly! When I go back to Scotland, I never leave without having at least one!
I have never seen a fresh cream filled meringue in the US. I think part of the reason pastries are not usually sold with real, fresh whipped cream is due to the fact that it “goes off” easily (especially in the heat).
Use crushed meringues in this award-winning toffee and dark chocolate parfait recipe!
I’m sure bakeries and grocery stores don’t want to be liable for food poisoning. However, this doesn’t mean you can’t make your own fresh cream meringues at home.
Meringues are a real part of Scottish culture, “a meringue?” 🤣 Only a Scot would get that joke as well as this one: when someone walks into a Scottish bakery, they might say (pointing to a doughnut), “Is that a doughnut, or a meringue?” The response is, “No, you’re quite right, it’s a doughnut!” This is because the words, “a meringue” sounds like Glaswegian “am I wrong?”. I hope that’s not too confusing!
How to Make Meringues
Recipe is from memory Make about 10 large meringue shapes (or 5 cream meringues)
FULL PRINTABLE RECIPE BELOW
Ingredients
- egg whites
- sugar
- cream of tartar
- vanilla
Directions
Place egg whites and cream of tartar in a clean, dry and grease-free bowl. Begin beating at high speed until soft peaks form, then slowly begin adding the sugar 2 tablespoonfuls at a time, allowing sugar to dissolve each time.
Continue beating until all sugar is used.
Stop beating when stiff, glossy peaks form.
Add the vanilla and mix well.
Be sure the meringue mixture is very stiff.
You can scoop a spoonful of the meringue mixture and push it onto the tray (lined with a silicone mat or aluminum foil) with another spoon.
You honestly don’t have to do anything fancy. Just spoon them onto the tray, that’s all.
Continue to spoon them out until all the mixture is finished.
You can choose to pipe meringues, making nests (to fill with creams and fruits or anything you like). This is one of my old photos. You can be as creative as you like.
Place the tray in the preheated oven, and bake for 45 minutes. After the timer goes off, turn off oven and leave meringues in for an hour, or longer (larger ones may need to dry longer). You can even put them in the oven at the coolest setting, and leave them overnight. Meringues aren’t baked as much as they are dried.
How to Serve Fresh Cream Meringues
For cream filled meringues, first choose two similarly sized/shaped meringues.
Spread one with a generous amount of thick, freshly whipped cream without anything added. Find the best quality, organic, highest fat cream without added ingredients that you can find. It will have the best cream flavor. Sandwich together with the other meringue.
Serve right away so you don’t have to worry about the cream going off, haha! A strawberry is a nice touch.
I’ve taken photos showing a plate and spoon, however, if I’m honest, I don’t believe I’ve ever not eaten them like this.
I even met a reporter in Glasgow once whose first words to me were, “Didn’t I see a picture of you stuffing your face with a fresh cream meringue yesterday?” 😳
If you made other shapes like a nest, here’s a serving idea: fill the shell with fresh cream, add strawberries and top with a glaze (like my strawberry tarts).
How to Store Meringues.
Meringues will honestly keep for months if kept in a cool, dry place in a tin (an old biscuit/cookie tin is best). Here’s a batch of meringues I made before I even started Christina’s Cucina!
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Meringues
Ingredients
- 4 egg whites without any traces of yolk, at room temperature
- 1 cup sugar caster or superfine is best)
- ⅛ tsp cream of tartar not necessary, but it helps make crisp meringues
- 1 tsp vanilla extract
Instructions
Make Meringues:
- Preheat oven to 225℉ (110℃).
- Place egg whites and cream of tartar in a clean, dry and grease-free bowl. Begin beating at high speed until soft peaks form.
- Start adding sugar 2 tablespoonfuls at a time, allowing sugar to dissolve each time. Continue beating until all sugar is used, and stiff, glossy peaks form. Add the vanilla and mix well.
- You can scoop a spoonful of the meringue mixture and push it onto the tray (lined with a silicone mat or aluminum foil) with another spoon or pipe them out.
- Place the tray in the preheated oven, and bake for 45 minutes. After the timer goes off, turn off oven and leave meringues in for an hour, or longer (larger ones may need to dry longer). You can even put them in the oven at the coolest setting, and leave them overnight. Meringues aren't baked as much as they are dried.
How to Serve Fresh Cream Meringues:
- For cream filled meringues, first choose two similarly sized/shaped meringues.
- Spread one with a generous amount of thick, freshly whipped cream without anything added. Find the best quality, organic, highest fat cream without added ingredients that you can find. It will have the best cream flavor. Sandwich together with the other meringue.
- Serve right away. A strawberry is a nice touch.
Alternatively, make into meringue nests or one large Pavlova shaped nest.
Notes
- Humid conditions are not good for meringue making.
- Do use a convection setting in your oven if you have it (reduce the heat accordingly).
How to Store Meringues.
- Meringues will honestly keep for months if kept in a cool, dry place in a tin (an old biscuit/cookie tin is best).
Nutrition
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These are excellent!
An absolute favourite in our house and I make them at least once a week ( mainly because they don’t last long enough!)
They’re perfect for a light dessert or for entertaining company during any season of the year.
I also use this recipe for making Pavlova if I want to really impress company and my youngest loves them so much, she actually asked me to make them for her birthday ‘cake’ last year – and trust me, she’s not easily impressed!!
I vary the fillings – but another firm favourite is filling them with whipped cream, fresh fruit and drizzled with your raspberry sauce recipe (which is also the perfect accompaniment for ice cream – found in any good ice cream shop in Scotland!!!)
Thanks, Cristina, for sharing such amazing recipes – this household would be lost without you!!
Hi Jen, this is a lovely review! Makes me so happy! I’m so glad you’ve found my recipes so useful and that your family enjoys the results! I will be adding a bit of your review as my “review of the week” in my newsletter, so I hope you’re subscribed! :)