Simple Meringue
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Meringue is one of those things that sounds intimidating until you actually make it. It is mostly just egg whites and sugar. The base meringue here works for individual meringues, a pavlova base, or Eton mess. Make it once, store it, and you have dessert sorted for days.
The 6 eggs I used for the whites will leave me with 6 egg yolks. I always turn them into a quick simple lemon curd. It takes very little effort and simply do it while the meringue is in the oven. I either keep it in the fridge as a spread, or use it together with the meringue to make a pavlova.
The key to making this simple meringue recipe
The method is simple: no bain marie, no hot sugar syrup, just room temperature egg whites and a stand mixer or hand mixer doing the work.
The one thing that trips people up is the oven temperature. You start high, reduce immediately, and then leave it completely alone. Do NOT open the door. This is the hands-off part and it is the most important to ensure your meringue comes out right.
A note on sugar Caster sugar is worth using here if you can. It’s finer than granulated and dissolves into the egg whites much faster which means a smoother, glossier meringue.
Storage Room temperature in an airtight container or wrapped in cling film for up to 2 days. Do not refrigerate.
Tips Use a dry, clean bowl. Any grease will stop the whites whipping properly. Start whisking on medium rather than high for a more stable meringue. Turn the oven down the moment the meringue goes in. This step is crucial!
Hand mixer vs stand mixer
Either works perfectly for meringue. A stand mixer is more convenient because you can walk away while it does the work, which is very much the point. I recently got a small one for my birthday and it has made making this meringue such a breeze. A hand mixer requires you to hold it for the full whisking time which is around 15 minutes in total, but it gets the job done just as well.
If you love baking then buying a stand mixer is worth the investment. If you already have a hand mixer, do not let that stop you.
Simple Meringe
Ingredients
- 6 large eggs save the yolks to make lemon curd
- 400 g caster sugar
- 1 tbsp lemon juice or vinegar bottled lemon juice is fine
- 1 tbsp cornflour
Instructions
- Preheat your oven to 140°C / 120°C fan. Line a large baking tray with baking paper.
- Seperate 6 large eggs and whisk on medium speed until they form firm peaks.
- With the mixer running on low, add 400g caster sugar one tablespoon at a time. Take your time with this,rushing it will affect the texture.
- Once all the sugar is incorporated, turn the mixer to high and whisk for a further 5 minutes until the mixture is thick, glossy and holds stiff peaks.
- Add 1 tbsp vinegar or lemon juice and 1 tbsp cornflour and whisk for another 2 minutes.
- Spread onto your prepared tray into your desired shape.
- Place in the oven and immediately reduce the temperature to 90°C / 70°C fan.
- Bake for 2 hours without opening the door.
- Turn the oven off and leave to cool completely inside the oven, at least 2 hours or overnight.
