April 20th, 2013

Magnificient Meringues


I have been making meringues for a very long time – since I was ten. It has always been a bit of a surprise as to how they come out. Often they are sticky like caramel on the inside, or soft like the top of a key-lime or lemon pie. Ideally they should be crunchy throughout without any large bubbles. Recently I was given some key tips for making more uniformly crunchy meringues.

Servings: Dessert for 4 (multiplies nicely – reduce the sugar a bit)
Preparation: 4 days and 1 hour (total)
Cooking: 85 minutes @ 135°C (275°F)



  • 4 egg whites
  • a pinch of salt
  • 1 cup of sugar (250 ml)
  • 1 tablespoon of white vinegar (15 ml)


  1. Separate the yolks and whites. Keep the whites in the fridge for four days or more.
  2. Beat the egg whites and pinch of salt until large bubbles form. This takes 30 – 60 seconds depending on your beater.
  3. Let sit for 20 minutes to let it settle.
  4. Repeat the two steps above three times.
  5. Now beat the egg whites into a thick firm foam.
  6. Add the sugar one tablespoon at a time while beating well.
  7. Add the vinegar and continue beating.
  8. You should now have a thick glossy mouse. Similar to the consistency of shaving cream.
  9. Cover a large cooking tray with parchment paper.
  10. Drop heaping teaspoons of meringue onto your sheet with some space in between. If you make them too thick or thin the cooking time will change.
  11. Place in heated oven for 85 minutes. Pop out a meringue and cut it in two to check it’s consistency.
  12. Remove from oven, separate from parchment paper and let the meringue cool. It only takes a minute before they can be enjoyed.
  13. You can store them in a cookie tin for a couple weeks. Keep them away from humidity.

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