Meringues often seem fussy, but if you follow a few simple steps they’re very reliable. My mother always added superfine sugar one teaspoon at a time — it feels slow until you see how thick and glossy the whites become. We served them with whipped cream and seasonal berries; they’re a perfect use for six egg whites. With three ingredients and a long, low bake, you get light, crisp meringues that keep well in a tin for days.
How to Make Sweet, Light, and Crunchy Meringues
Clean bowl, no exceptions
Any fat on the bowl or beaters will stop egg whites from whipping properly. Wipe everything with a paper towel dampened with white vinegar before you start. Even a trace of yolk in the whites can cause them to fail.
Add the sugar slowly
When soft peaks form, increase the mixer speed and add superfine sugar one teaspoon at a time, pausing a few seconds between additions. Adding all the sugar at once can deflate the whites and leave a grainy texture that won’t bake up light.
Low and slow in the oven
Bake at a low temperature to dry the meringues rather than to cook them quickly. Around 212°F (100°C) for an extended period produces crisp shells. They’re done when they lift easily from the parchment and sound hollow when tapped; if not, bake for another 20 minutes.
Print
Sweet, Light, and Crunchy Meringues
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
Author: Kathy Gori
Total Time: 90 minutes
Yield: Makes 24 1x
Diet: Gluten-Free
Description
Light, crisp meringues are surprisingly easy to make. Serve them with berries or whipped ricotta for a fresh dessert.
Ingredients
Units
Scale
- 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 two baking sheets with parchment paper.
- Place the egg whites in a large, clean, dry mixing bowl.
- Beat the egg whites on medium speed until soft peaks form. Increase speed and add superfine sugar one teaspoon at a time, whipping about 4 seconds after each addition.
- Continue until the whites are thick, glossy, and hold firm peaks.
- Turn off the mixer.
- Sift powdered sugar over the egg whites in three additions and fold in gently with a spatula, taking care not to overmix.
- Spoon small mounds of the meringue onto the prepared sheets.
- Bake at 212°F (100°C) for 1 1/4 to 1 1/2 hours.
- They’re done when the shells sound crisp when tapped and lift cleanly from the parchment.
- Cool the meringues on the trays or on a rack.
- Serve plain or with berries, or sandwich whipped ricotta and berries between two meringues for a simple dessert.
Notes
- Ensure bowl and whisk are completely grease-free for glossy meringues.
- Room-temperature egg whites whip to a greater volume, producing lighter meringues.
- Store baked meringues in an airtight container at room temperature for up to three days; keeping them in a single layer helps them stay crisp.
- 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 probably needed more time in the oven or the kitchen humidity was high. Bake on a dry day when possible and allow them to cool completely with the oven door cracked open.
Can I use regular granulated sugar instead of superfine?
Superfine sugar dissolves faster and yields a smoother meringue. If you only have granulated sugar, 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 from the whites—soft peaks will curl over gently at the tip rather than standing straight up. That’s when to begin adding sugar.
If You Liked This Recipe, You’ll Love These
- Boozy French Toast
- Spicy Honey Glazed Skillet Shrimp
- Huitlacoche Sopes with Mint Salsa Verde
- Irish Sweet Potato Nachos
- Plantains Foster: A Caribbean Twist on New Orleans’ Classic Dessert