Think meringue is too fiddly or time consuming to make from scratch? Never be at a loss how to make a meringue again with our recipe.
Makes 6 large meringues
Takes 15 minutes to make, 1 1/4–1 1/2 hours to bake, plus cooling
Per serving:
121kcals
trace fat (trace saturated)
1.6g protein
30.6g carbs
30.6g sugar
0.1g salt
1. Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tablespoon at a time – until you have a stiff, glossy meringue mixture. Whisk in the vanilla extract until combined.
2. Line a baking tray with baking paper, fixing it in place with a tiny blob of meringue in each corner. Using a metal spoon, place 6 craggy dollops of meringue on the baking paper, well spaced apart.
3. Bake for 1 1/4 hours for mallowy centres, or 1 1/2 hours if you prefer crisper meringues. Peel off the baking paper, then transfer the mallowy meringues to a wire rack to cool, or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.
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