Meringues (How to Make Meringues)
It’s so easy to learn how to make meringues, and they’re great to have on hand for anytime you want a quick and easy dessert! They last for months!
Originally published July 30th, 2012.
Meringues have to be one of the most versatile sweets ever made, and from just egg whites and sugar.
As an Amazon Associate I earn from qualifying purchases.
Not only are they versatile, but they are also rather unique, incredibly gorgeous, simple to make, fat free and gluten free, and most of all, delicious! What more could you ask?
If you throw in some coconut, you have macaroons.
Throw in ground almonds and flavoring, and you have French macarons. (Be sure you know the difference between macaroons and macarons.) Throw in some whole almonds, and you have Australian Tea Bread.
Meringue is lovely when added to other desserts like this passion fruit and lemon meringue tartlet. Crush them up for Eton Mess. If you spread the meringue mixture in a tray, add some fresh fruit and cream, you’ll have a beautiful meringue roulade! Truly, the possibilities are endless.
Meringues and Fresh Cream
Ever since I was a little girl in Scotland, I’ve always loved meringues sandwiched together with a massive amount of unsweetened, thick Scottish cream: they’re just heavenly! When I go back to Scotland, I never leave without having at least one!
I have never seen a fresh cream filled meringue in the US. I think part of the reason pastries are not usually sold with real, fresh whipped cream is due to the fact that it “goes off” easily (especially in the heat).
Use crushed meringues in this award-winning toffee and dark chocolate parfait recipe!
I’m sure bakeries and grocery stores don’t want to be liable for food poisoning. However, this doesn’t mean you can’t make your own fresh cream meringues at home.
Meringues are a real part of Scottish culture, “a meringue?” 🤣 Only a Scot would get that joke, as well as this one: when someone walks into a Scottish bakery, they might say (pointing to a doughnut), “Is that a doughnut, or a meringue?” The response is, “No, you’re quite right, it’s a doughnut!” This is because the words, “a meringue” sounds like Glaswegian “am I wrong?”. I hope that’s not too confusing!
How to Make Meringues
Recipe is from memory Make about 10 large meringue shapes (or 5 cream meringues)
FULL PRINTABLE RECIPE BELOW
Place egg whites and cream of tartar in a clean, dry and grease-free bowl. Begin beating at high speed until soft peaks form, then slowly begin adding the sugar 2 tablespoonfuls at a time, allowing sugar to dissolve each time. 
Continue beating until all sugar is used.
Stop beating when stiff, glossy peaks form.
Add the vanilla and mix well.
Be sure the meringue mixture is very stiff.
You can scoop a spoonful of the meringue mixture and push it onto the tray (lined with a silicone mat or aluminum foil) with another spoon.
You honestly don’t have to do anything fancy. Just spoon them onto the tray, that’s all.
Continue to spoon them out until all the mixture is finished.
You can choose to pipe meringues, making nests (to fill with creams and fruits or anything you like). This is one of my old photos. You can be as creative as you like.
Place the tray in the preheated oven, and bake for 45 minutes. After the timer goes off, turn off oven and leave meringues in for an hour, or longer (larger ones may need to dry longer). You can even put them in the oven at the coolest setting, and leave them overnight. Meringues aren’t baked as much as they are dried.
How to Serve Fresh Cream Meringues
For cream filled meringues, first choose two similarly sized/shaped meringues.
Spread one with a generous amount of thick, freshly whipped cream without anything added. Find the best quality, organic, highest fat cream without added ingredients that you can find. It will have the best cream flavor. Sandwich together with the other meringue.
Serve right away so you don’t have to worry about the cream going off, haha! A strawberry is a nice touch.
I’ve taken photos showing a plate and spoon, however, if I’m honest, I don’t believe I’ve ever not eaten them like this.
I even met a reporter in Glasgow once whose first words to me were, “Didn’t I see a picture of you stuffing your face with a fresh cream meringue yesterday?” 😳
If you made other shapes like a nest, here’s a serving idea: fill the shell with fresh cream, add strawberries and top with a glaze (like my strawberry tarts).
How to Store Meringues.
Meringues will honestly keep for months if kept in a cool, dry place in a tin (an old biscuit/cookie tin is best). Here’s a batch of meringues I made before I even started Christina’s Cucina!
Don’t miss another recipe or travel post; sign up for my free subscription!
Meringues
A basic and simple meringue recipe. Sandwich two together with fresh cream for an iconic Scottish treat.
Ingredients
- 4 egg whites (without any traces of yolk) at room temperature
- 1 cup (225 g) sugar (caster or superfine is best)
- 1/8 tsp cream of tartar (not necessary, but it helps make crisp meringues)
- 1 tsp vanilla extract
Instructions
- Place egg whites and cream of tartar in a clean, dry and grease-free bowl. Begin beating at high speed until soft peaks form.
- Start adding sugar 2 tablespoonfuls at a time, allowing sugar to dissolve each time. Continue beating until all sugar is used, and stiff, glossy peaks form. Add the vanilla and mix well.
- You can scoop a spoonful of the meringue mixture and push it onto the tray (lined with a silicone mat or aluminum foil) with another spoon or pipe them out.
- Place the tray in the preheated oven, and bake for 45 minutes. After the timer goes off, turn off oven and leave meringues in for an hour, or longer (larger ones may need to dry longer). You can even put them in the oven at the coolest setting, and leave them overnight. Meringues aren't baked as much as they are dried.
- For cream filled meringues, first choose two similarly sized/shaped meringues.
- Spread one with a generous amount of thick, freshly whipped cream without anything added. Find the best quality, organic, highest fat cream without added ingredients that you can find. It will have the best cream flavor. Sandwich together with the other meringue.
- Serve right away. A strawberry is a nice touch.
Preheat oven to 225F (110C)
How to Serve Fresh Cream Meringues
Alternatively, make into meringue nests or one large Pavlova shaped nest.
Notes
- Humid conditions are not good for meringue making.
- Do use a convection setting in your oven if you have it (reduce the heat accordingly).
How to Store Meringues.
- Meringues will honestly keep for months if kept in a cool, dry place in a tin (an old biscuit/cookie tin is best).
Nutrition Information:
Yield: 5 Serving Size: 2Amount Per Serving: Calories: 169Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 44mgCarbohydrates: 40gFiber: 0gSugar: 40gProtein: 3g
Nutrition information is for 2 meringues without cream.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Can’t wait to try these! Looks Yummy!
Meringues are a real favorite for me – as cookies, as shells for other fruits, as pavlovas… love them. Yours look fabulous!
Oh yes, pavlovas are amazing, too!
Should the egg white be at room temp, or can you use it right out of the fridge?
Sorry, I forgot to include that Susan. Yes, room temperature eggs are best!
I do love a meringue with fresh cream. Pavlova filled with summer berries and cream is one of my go to summer desserts when we entertain.
Love the joke btw!
You get extra points because you’re not Scottish and still get it! Haha! Yes, Pavlova is another favorite of mine. Oh, bring on the summer desserts! :)
My sister and I were in Lanark and spotted this little tearoom advertising Meringues so of course we had to have them. We wee surprised when we were asked did we want one or two and of course said two, one for each of us, picturing the kind you see in a bakery, instead of that they were the biggest meringues we had ever seen absolutely HUGE. needless to say we still laugh about that. But still mean to pay pay another visit there next we are in Scotland
The BEST meringues are from Scotland, sandwiched together with loads of thick cream! OMG, now I want one!
what kind of cream do you use for the filling? jut heavy cream whipped ?
Correct Norma, without any added sugar or flavor, so a really good quality (preferably organic) cream without added chemicals is important as you want a really good cream flavor.
Can’t wait to try these! They look amazing! I’m gonna try baking pink meringue with my icing nozzles☺
Have fun with them, Hannah! I need to remake them to shoot new photos, too!
I have learned quite a few baking tips. as well as cooking tips . Love to watch all the shows!!