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Basic Meringue

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: makes about 12-14 largeish mer

Metric Cups
  • 3 large egg whites
  • 175 grams caster sugar
  • 1 salt (pinch)
  • 3 large egg whites
  • 6 ounces superfine sugar
  • 1 salt (pinch)

Method

Basic Meringue is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oven to 140C (gas mark 1). Line two baking trays with greaseproof paper.
  • Place the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking. This will take longer if doing by hand or using a hand held mixer. Then, while continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy - this may take 5-10 minutes.
  • Using a large, metal spoon, place freeform shapes on to the prepared baking trays.
  • Bake for 30-40 minutes, or until the meringues are pale and dry. Turn off the oven and allow the meringues to cool in the oven with the door slightly ajar.
  • Heat the oven to 140C (gas mark 1). Line two baking trays with greaseproof paper.
  • Place the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking. This will take longer if doing by hand or using a hand held mixer. Then, while continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy - this may take 5-10 minutes.
  • Using a large, metal spoon, place freeform shapes on to the prepared baking trays.
  • Bake for 30-40 minutes, or until the meringues are pale and dry. Turn off the oven and allow the meringues to cool in the oven with the door slightly ajar.
  • Additional Information

    This mix is also perfect for piping, especially if you want to make tiny meringues, just reduce the cooking time slightly, and keep an eye on them.

    This mix is also perfect for piping, especially if you want to make tiny meringues, just reduce the cooking time slightly, and keep an eye on them.

    Tell us what you think

    What 10 Others have said

    • Amazing quick recipe for meringues, first one I have found that is not too scary. Meringues are perfect!!!

      Posted by garcia1 on 3rd April 2016
    • This is such an excellent meringue recipe. When I made it the meringues were so soft and gooey! Thanks! I will definitely be using this recipe again!!!

      Posted by AnnaMercier on 25th January 2016
    • Dead easy and gorgeous meringues. I piped mine in shell shapes they look great! And lovely and gooey inside.

      Posted by Hcat87 on 21st January 2016
    • I have just popped mine in the oven, they looked fantastic, just how I would expect them to. Here's to hoping they come out of the oven as pretty as they went in.

      Posted by on 31st December 2015
    • This is my go to meringue recipe and I have no idea why other folks could not be happy with it. I have had many failures in the past trying to make meringues with other recipes but not this one. I have just made 2 trays of little meringues for my mother who is gluten free, I will make another batch for my DIL who has a sweet tooth. Many thanks for a fool proof recipe.

      Posted by Anne L on 19th December 2015
    • I've just put mine in the oven and this is the first time I have made them. I'm hoping it goes alright!

      Posted by TitchTj on 17th July 2015
    • Is it possible to overwhip the whites &sugar mix? How high or low should they go in the oven? Mine are in cooking. Cross fingers they work out.

      Posted by Alicecatherine on 24th June 2015
    • I used to be the Queen of meringues, but then I moved house and only had electric oven and my meringues were a disaster. I have since moved to Spain and carried on trying, trying and trying loads of different recipes then came across yours and having purchased a new electric hand mixture so decided to try once again and 'voila' perfect meringues. THANK YOU Nigella. Not even eaten all the first batch and can't wait to make again

      Posted by Lee21 on 22nd April 2015
    • Tried this recipe for the first time and it went well :-) Were going to a friend's house tonight so we're making eton mess and I can make the meringues confidently.

      Posted by izz on 30th December 2014
    • Decided to make a meringue last night for the first time. So i came to Nigella's site for a recipe. I was extremely nervous about how it would end up butit turned out perfect, lovely and crisp on the outside and gloriously gooey on the inside. Will definitely use this recipe again. Thanks!! :-)

      Posted by paulburns88 on 21st March 2013
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