Meringue Recipe
Make Meringue Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meringue
Method
Meringue
Prepare equipment and ingredients
Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper. Ensure the mixing bowl and whisk/beaters are completely clean, dry, and free from grease. Separate the egg whites from the yolks while the eggs are cold, then let the whites come to room temperature for about 20–30 minutes (room-temperature whites whip to greater volume).
Begin whipping egg whites
Place the 4 large room-temperature egg whites in the clean bowl. Add a pinch of salt and 1 teaspoon cream of tartar. Using an electric mixer (hand or stand) on medium speed, beat until the whites become foamy and soft peaks begin to form (peaks that flop over). This typically takes 1–2 minutes.
Add sugar gradually
With the mixer running on medium-high, add the 1 cup granulated sugar gradually: 1 tablespoon at a time or in 6–8 increments, waiting a few seconds between additions so the sugar dissolves. Continue beating until glossy, stiff peaks form and the sugar is fully dissolved. To test dissolution, rub a small amount of the meringue between your thumb and finger—there should be no graininess. This step takes about 4–6 minutes.
Flavor and final whip
When the meringue holds stiff, glossy peaks, add 1 teaspoon pure vanilla extract and beat just until incorporated (about 10–15 seconds). Do not overbeat or the meringue may become dry and grainy.
Pipe or spoon onto sheet
Transfer the meringue to a piping bag fitted with a large round or star tip, or use two spoons. Pipe or spoon mounds or kisses onto the prepared parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart. Optionally, sprinkle each with the 1 teaspoon fine sugar for a sparkly surface.
Bake slowly
Bake in the preheated 225°F (110°C) oven for 60–90 minutes for small meringues (kisses) or 90–120 minutes for larger nests, until the meringues are dry and easily lift from the parchment. They should be crisp on the outside; if making shells with slightly chewy centers (pavlova-style), reduce baking time and raise temperature per pavlova instructions (not covered here).
Cool and store
Turn off the oven and allow the meringues to cool completely inside the oven with the door ajar (prop open with a wooden spoon) for at least 1 hour — this helps prevent cracking. Once cool, store in an airtight container at room temperature for up to 3–5 days. Keep away from humidity.