Meringues have a reputation for being fussy, but there’s very little that can go wrong if you follow the steps. My mother insisted on adding the superfine sugar one teaspoon at a time, which seems tedious until you see how thick and glossy the whites get by the end of it. Goes fast. We served them with whipped cream and whatever berry was in season, and I still can’t think of a better use for six egg whites. Three ingredients, a few hours of low oven time, and what you end up with is light, crisp, and keeps for days in a tin.
How to Make Sweet, Light, and Crunchy Meringues
Clean bowl, no exceptions
Any fat in the bowl or on the beaters will prevent the whites from whipping. Wipe everything down with a paper towel dampened with white vinegar before you start. Even a small amount of yolk in the whites can cause problems.
Add the sugar slowly
Once soft peaks form, switch to high speed and add the superfine sugar one teaspoon at a time, waiting a few seconds between additions. Dumping it in all at once deflates the whites and produces a grainy texture that bakes up flat. 
Low and slow in the oven
212°F for a long bake, not a short blast at higher heat. The goal is drying them out, not cooking them. Check that they lift cleanly off the parchment and sound hollow when tapped; if they don’t, give them another twenty minutes.
Sweet, Light, and Crunchy Meringues
- Total Time: 90 minutes
- Yield: Makes 24 1x
- Diet: Gluten-Free
Description
Light, crisp meringues are surprisingly easy to make. Perfect with berries or whipped ricotta!
Ingredients
- 6 large egg whites
- 1/2 cup superfine sugar, aka caster sugar
- 1 cups (237 ml) powdered sugar
Instructions
- Preheat the oven to 212°F (100°C).
- Line 2 cookie sheets with parchment paper.
- Put the egg whites into a large, clean, dry mixing bowl.
- Beat the egg whites on medium speed until soft peaks form. Increase speed and gradually add superfine sugar, one teaspoon at a time, whipping for 4 seconds after each addition.
- Continue until the egg whites are thick and shiny.
- Turn off the mixer.
- Sift powdered sugar into the egg whites in thirds, gently folding it in with a spatula. Avoid over-mixing.
- Scoop spoonfuls of meringue onto the prepared cookie sheets in small mounds.
- Bake at 212°F (100°C) for 1 1/4 to 1 1/2 hours.
- Meringues are done when they sound crisp when tapped.
- Let the meringues cool on the trays or a cooling rack.
- Serve plain or with berries, or with whipped ricotta cheese and berries sandwiched between two meringues.
Notes
- For perfectly glossy meringues, ensure your bowl and whisk are completely grease-free.
- Room temperature egg whites whip up to a greater volume, resulting in lighter meringues.
- Store baked meringues in an airtight container at room temperature for up to 3 days; they’ll stay crisp longer if stored in a single layer.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 meringue
- Calories: 40
- Sugar: 10
- Sodium: 1
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 9
- Protein: 1
- Cholesterol: 10
Frequently Asked Questions
Why do my meringues come out sticky or chewy inside?
They likely needed more time in the oven, or the humidity in your kitchen was too high. Bake on a dry day if possible, and let them cool completely inside the oven with the door cracked open.
Can I use regular granulated sugar instead of superfine?
You can, but superfine dissolves much faster into the egg whites, which helps create a smoother texture. If you only have granulated, pulse it in a food processor for about 30 seconds to make it finer.
How do I know when soft peaks have formed?
Lift the beaters out of the egg whites. The peaks should curl over gently at the tip rather than standing straight up. That is the soft peak stage, and it is when you start adding sugar.
How many does it make
Rutland road is a very different area of a city where the first is a great deal for the city