Heavenly Meringues are like sweet little clouds filled with lightly whipped cream. As you bite into the meringue the crisp shell gives way to the billowy soft cream and just melts in your mouth.
I’ve been using the same simple recipe for meringues for many years. I first found the recipe in Mary Berry’s ‘Fast Cakes’ book published in 1981.
However, I have since found that the recipe for meringues is pretty much the same everywhere. This is because there are only two ingredients, egg white, and sugar and the proportion of egg white to sugar is the same because that is crucial to a successful meringue.
What kind of eggs should I use for meringues?
Use eggs that are 3-4 days old to get maximum volume. If you have your own hens or buy from a farm, make sure you keep the eggs for a couple of days before making the meringues.
Supermarket eggs are about 3-4 days old so good to use straight away. Eggs that are older may have whites that are too runny to make good meringues.
Carefully separate the whites from the yolks, even a speck of egg yolk will stop your meringues from beating to glossing peaks.
What kind of sugar should I use for meringues?
Use caster or superfine sugar to make the Heavenly Meringues. The sugar should be dry and at room temperature, if there are any lumps, then use a sieve and sift the sugar into a bowl before adding to the beaten egg white.
Why do the bowl and the whisk need to be very clean?
The bowl and the whisk should be scrupulously clean. Any trace of fat or egg yolk, perhaps from previous baking, will stop the egg white from reaching its full volume.
I use an electric hand mixer to make meringues, you can also use a stand mixer. If you are super strong, you can beat the egg whites with a whisk, but it will take longer.
Can I make the meringues in advance?
You can make the meringue shells in advance. Once they are cooled store them in an airtight tin for several weeks.
What do I fill the meringues with?
Fill the meringue shells with whipped cream. Pipe or spoon the cream onto one of he meringue shells then sandwich with another meringue.
How soon can I fill the meringues with cream?
Fill the the meringues with whipped cream an hour or two before you serve them. If you fill them too soon the meringues will be soft and not crisp.
Heavenly Meringues are perfect for parties
My mother and my daughter-in-law both love meringues. So I often make them when the family gets together, particularly at Christmas or New Year.
What can I do with the leftover egg yolks?
Meringues are also an ideal way to use leftover egg whites. But if you are making them first then you will have leftover egg yolks.
Try these delicous recipes to use excess egg yolks:
More Meringue recipes from Farmersgirl Kitchen
Peach and Blackberry Meringue Slice is a soft sponge cake filled with sweet peaches and rich blackberries. The cake is topped with a layer of meringue which bakes to a crisp. This gives a lovely crunchy texture to this seasonal bake.
Lemon Meringue Pie is a classic dessert. It combines a crisp pastry case with sharp lemon custard and billowing meringue peaks. It’s always popular and can be served as a dessert or with afternoon tea.
You are going to absolutely love this Sensational Strawberry Pavlova! A thick disc of meringue that is crisp on the outside and pillowy marshamllow soft inside. Top it with whipped cream and strawberries for the mot delicious dessert.
More Meringue Recipes
Vegan Apple Meringue, a dairy-free dessert recipe by Fab Food 4 All. In this recipe, the meringue is made with aquafaba (chickpea water) rather than eggs
Simple Meringue Wreath with Lemon Curd and Edible Flowers is a sensational twist on classic American Pumpkin Pie from Something Sweet, Something Savoury.
For a really beautiful meringue centrepiece try the Simple Meringue Wreath with Lemon Curd and Edible Flowers from Tempting Treats by Amy Treasure.
- 4 egg whites
- 225 g caster sugar
- 300 ml whipping cream
- Heat the oven to 200F, 100C, gas 1/4 and line two baking sheets with silicone paper.
- Put the egg whites in a large bowl and whisk until they form soft peaks. Add the sugar, a teaspoonful at a time, whisking well after each addition, until all the sugar has been added.
- Using two dessertspoons, spoon the meringue out onto the baking sheets, putting 12 meringues on each tray.
- Bake in the oven for 3-4 hours until the meringues are firm and dry and will lift easily from the paper. The meringues should be pale off white.
- Whisk the cream until it is thick and use it to sandwich the meringues together.