This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Meringues
A very simple recipe but which always impresses.
410 K 4.1/5 (143 reviews)
4 hours 20 min.
Easy
0.40 €
15 Meringues
2 IngredientsLast modified on: June 10th 2019
For 15 Meringues, you will need:
- 1
3 egg whites - 2
150 g caster sugar - Total weight: 240 grams
Times for this recipe
Preparation: 20 min.
Cooking: 4 hours
All in all: 4 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Begin by putting 3 egg whites in a bowl, if you no longer remember how many you have, weigh: an egg-white weighs about 30 grammes.
Then weigh 150 g caster sugar (50 grammes per egg-white needed), to use later for making meringues.
Then weigh 150 g caster sugar (50 grammes per egg-white needed), to use later for making meringues.
Stage 2 - ⌛ 3 min.
Beat egg- whites.
Stage 3 - ⌛ 2 min.
After about 2 minutes, add 2 tbs of caster sugar from 150 g caster sugar.
Stage 4
Continue beating until egg whites are firm.
A very old knack to know if egg white are beaten sufficiently: you can put a whole egg onto them and it will stay on the surface.
Another old saying: " egg whites are never beaten enough ".
A very old knack to know if egg white are beaten sufficiently: you can put a whole egg onto them and it will stay on the surface.
Another old saying: " egg whites are never beaten enough ".
Stage 5 - ⌛ 2 min.
And while still beating, incorporate the remaining sugar tablespoon by tablespoon.
Stage 6
You will get a very bright white mixture.
Stage 7 - ⌛ 5 min.
Put mixture in small heaps on a non-stick baking sheet (with 2 tablespoons for example).
Then put in the oven at 100°C or 212°F for 4 - 6 hours or better, overnight.
If you cook in a wood-fired oven, cook overnight.
Note: You can decorate meringues before baking by sprinkling them with flaked almonds, and/or with a pinch of cocoa powder.
Then put in the oven at 100°C or 212°F for 4 - 6 hours or better, overnight.
If you cook in a wood-fired oven, cook overnight.
Note: You can decorate meringues before baking by sprinkling them with flaked almonds, and/or with a pinch of cocoa powder.
Stage 8 - ⌛ 4 hours
After cooking, place hot on a rack to cool.
Keep in an airtight tin.
Keep in an airtight tin.
Remarks
This kind of meringue is also called "French meringue" or "raw meringue", which is different from Italian or Swiss meringue.
Keep in mind that meringues must dry rather than cook: a cool oven and a long cooking time is needed, if you want to make very white meringues like in bakeries. The quicker and hotter the cooking, the browner they will be.
You can also use a forcing bag to make more evenly or decoratively shaped meringues.
Caster sugar or icing sugar make no difference.
Keep in mind that meringues must dry rather than cook: a cool oven and a long cooking time is needed, if you want to make very white meringues like in bakeries. The quicker and hotter the cooking, the browner they will be.
You can also use a forcing bag to make more evenly or decoratively shaped meringues.
Caster sugar or icing sugar make no difference.
Keeping: Some days in a closed metal box.
Source: Home made.
Nutritional information
How much will it cost?
- For 15 Meringues : 0.40 €
- Per Meringues : 0.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Caster sugar
Like these other recipes: Frozen cottage cheese with strawberries, Ramekins with almonds, apples and lemon, Cannelés, Citrus crunch, Milk rolls, ... See them all 369
Egg white
Like these other recipes: Piped petits-fours, Verrine of avocado mousse and crab, Hazelnut and orange cake, Stuffed prunes, Macarons (the original French macaroons) , ... See them all 53
Other recipes you may also like
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012797 K 43 25 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011775 K3.5 8 min.
Winemaker's toast
These oven-baked open sandwiches are topped with onions cooked in red wine, fried bacon and potatoes, finished with a thin layer of melted cheese. March 11th 2012114 K5 1 hour 20 min.
Express apple tart
A fine apple tart, very quick to make. April 8th 2020383 K 24.6 55 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010245 K5 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.