Basic Meringue Recipe

Easy Meringue for Baking | Let the Baking Begin!

Meringue – a basic mixture of egg whites and sugar that whips up into voluminous mixture of fluff that is light and airy. This meringue mixture can be used to bake individually baked little meringues, as a topping to pies or pirogy’s, or even incorporated into cakes.

Easy Meringue for Baking | Let the Baking Begin!

You can also gently mix nuts into this Basic Meringue if you want to amp up this recipe. If chocolate is your thing, go ahead and add 3 tablespoons of cocoa powder to the mix to make it chocolate flavored just like we did in this Kiev Cake Recipe.

Easy Meringue for Baking | Let the Baking Begin!

With this ratio of sugar to egg whites it is common that as you whip it, the sugar granules do not dissolve and the meringue ends up looking somewhat grainy. To prevent this, instead of the traditional way of whipping the egg whites slightly and then slowly pouring in the sugar as it is being whipped, the egg whites and sugar are combined together from the beginning. The moisture from the egg whites dissolves the sugar granules and creates a smooth meringue.

Easy Meringue for Baking | Let the Baking Begin!

This also slows down the whipping process, because now the egg whites have to carry the extra weight of the sugar as the air is incorporated. But the resulting meringue is smooth and whips up just as much as with the other method.

The most common problem why meringue comes out wrong

As I have worked with meringue over the years I have realized that the most common mistake people make when whipping meringue, which leads to improper meringue, is not whipping it enough. You start whipping, you see it nice and fluffy and you think this is it. In reality though, you still need to continue whipping until the meringue changes structure and goes from just fluffy to a stiff meringue. The meringue needs the structure to be stable enough and not collapse when subjected to being baked in the oven. That’s why you really do need to whip this meringue for the full 15 or more minutes.

Basic Meringue Recipe

Ingredients: 
4 egg whites
1 cup sugar
Pinch of salt

How to make Basic Meringue Recipe:
Into a thoroughly cleaned, absolutely grease free bowl, separate egg whites from your egg yolks making sure that no trace of the egg yolk gets into the egg whites.

Easy Meringue for Baking | Let the Baking Begin!

Add 1 cup of sugar and a pinch of salt to the liquid egg whites and whip on high speed for about 15 minutes. If using a handheld mixer this might take about 5-10 minutes longer. As you start whipping the egg whites, they will be very thick and runny, but as you continue whipping, slowly the egg whites will gain volume and look very luster and pearly in color. Easy Meringue for Baking | Let the Baking Begin!

To BAKE: follow HERE for full BAKING INSTRUCTIONS

Tip: To bake individual meringues pipe the meringue onto a parchment lined baking sheet and bake in preheated to 225F oven, until the meringues are dry all the way through in the middle. For a meringue mount of about 3 tablespoons it will take about 2+ hours for it to dry. To check, gently open the oven door and remove one meringue mount. Allow to completely cool. Crack it open and check the middle of the meringue. If it is dry in the middle it is baked.
Depending on your recipe though, you might need the meringue to be soft and marshmallowy or nice and crunchy. 

Easy Meringue for Baking | Let the Baking Begin!

CHECK OUT THESE OTHER EGG WHITE ONLY RECIPES: 

STRAWBERRY MARSHMALLOW (ZEFIR)

MERINGUE BASKETS WITH BLACKBERRIES

MINI BOCCONE DOLCE 

BASIC MACARONS RECIPE 

Basic Meringue Recipe

Easy Meringue for Baking | Let the Baking Begin!

Meringue – a basic mixture of egg whites and sugar that whips up into voluminous mixture of fluff that is light and airy. This meringue mixture can be used to bake individually baked little meringues, as a topping to pies or pirogy’s, or even incorporated into cakes.

Author: Marina | Let the Baking Begin
Course: Dessert
Calories: 139 kcal
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6

Ingredients

  • 4 egg whites
  • 1 cup sugar
  • 1/8 tsp salt

Instructions

Instructions

  1. Into a thoroughly cleaned, absolutely grease free bowl, separate egg whites from your egg yolks making sure that no trace of the egg yolk gets into the egg whites.
  2. Add 1 cup of sugar and a pinch of salt to the liquid egg whites and whip on high speed for about 15 minutes. If using a handheld mixer this might take about 5-10 minutes longer. As you start whipping the egg whites, they will be very thick and runny, but as you continue whipping, slowly the egg whites will gain volume and look very luster and pearly in color.

To BAKE:

  1. follow HERE for full BAKING INSTRUCTIONS.

Recipe Notes

To bake individual meringues pipe the meringue onto a parchment lined baking sheet and bake in preheated to 225F oven, until the meringues are dry all the way through in the middle.

For a meringue mount of about 3 tablespoons it will take about 2+ hours for it to dry.

To check, gently open the oven door and remove one meringue mount. Allow to completely cool. Crack it open and check the middle of the meringue. If it is dry in the middle it is baked. Depending on your recipe though, you might need the meringue to be soft and marshmallowy or nice and crunchy.

Nutrition Facts
Basic Meringue Recipe
Amount Per Serving
Calories 139
% Daily Value*
Sodium 81mg 3%
Potassium 32mg 1%
Total Carbohydrates 33g 11%
Sugars 33g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

Leave a comment

  • Tonya

    Marina,
    Thank you for making this post. Making meringue can be challenging and frusturating for new bakers. I wanted to ask you, if I bring sugar down to about 3/4 cup will the egg whites be stable? Thank you for your awesome work!

    · Reply
    • Hi Tonya,
      Thank you for your kind words! To answer your question, yes, the meringues will be stable even with 3/4 cup. There’s actually two usual proportions that people use for meringue – one has 1 cup of sugar for 6 egg whites and the other one has 1 cup of sugar for 4 egg white. The one that has 1:4 ratio is more stable, but the 1:6 still does work. So in reality you could even go down to 2/3rds cup of sugar per 4 egg whites. Just make sure to whip it for long enough and you should be good.

      · Reply
  • olya

    I’m looking to buy a decorating set and was wondering which piping bag set do you have and which ATTACHMENTS?

    · Reply
  • Amie

    Hi Marina.
    I’m looking to make your meringue bombs and can’t find at what temperature to bake the meringues. Please let me know. Thank you! It looks the bomb! Can’t wait to make it!

    · Reply
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  • Yana

    I don’t see baking temp in the recipe. Is it around 200F?

    · Reply
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  • Olya

    Hi. Which piping bag set plus attachments do you use? Can you please attach a link please. Would really appreciate it! Thank you

    · Reply
  • Lilly

    Love your blog! Everything is so yummy and beautiful! Thank you!

    · Reply
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