Homemade Meringues

Meringues should be light and fluffy, crispy on the outside but gooey on the inside - I think these will fit the bill!.
ServesPrep / Cooking TimeDifficulty
0 1 hour 50 minutes, maybe longer 2

If you want to make these ahead, you can always store them in an airtight container or a cake tin for a few days but they are best eaten within 3 days.


Invest in a good piping bag with a selection of nozzles. I find the washable and reuseable ones the best as they do not tear.



4 egg whites
A little pinch of salt
120g of granulated sugar
120g caster sugar


  • Preheat the oven to 120°C.
  • Prepare your baking sheets - you will need 2 large or 3 smaller baking tins, lined with baking parchment (2 x Stellar Non-Stick 17" Baking Sheet is perfect for the job)
  • In a large mixing bowl, and using a hand held whisk or a balloon whisk, beat the egg whites & salt together until they are stiff - you should be able to turn the bowl upside down and not end up with anything on your head!
  • Whisk in a little of the granulated sugar, a bit at a time. This will make the egg whites go shiny.
  • Sprinkle in the caster sugar, again a bit at a time and just keep whisking until all the sugar has been mixed in well. At this stage, the meringue will be very thick and glossy. To test if it is done, pull your whisk out and the meringue should stand in tall peaks.
  • Spoon the meringue mix into the piping bag, ensuring that it has a star nozzle (around 2 - 2.5cm diameter) in the end and pipe swirls onto the prepared baking sheets, taking care to leave a good amount of space around each one.
  • Bake in the preheated oven for 1hr 30 mins or until the Meringues are pale gold in colour and can be lifted off the paper without sticking.
  • Turn the oven off and leave them in the oven overnight or for approx 12 hours.
  • When you are ready, serve with double whipped cream, sandwiching 2 together or for an impressive dessert, try Eton Mess with fresh strawberries (see my Eton Mess recipe for more details).
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