Meringue
A simple and versatile meringue recipe that can be used for pies, cookies, and other delightful desserts.
Ingredients
Main Ingredients
- 4 large large egg whites Room temperature for better whipping
- 1 cup granulated sugar Add gradually during whipping
- ¼ tsp cream of tartar Optional, to stabilize peaks
- 1 tsp lemon juice or vinegar Optional, can be used instead of cream of tartar
Instructions
Preparation
- Preheat your oven to 200°F (93°C).
- Ensure your mixing bowl and whisk are clean and dry to avoid grease.
Whipping the Egg Whites
- In a large bowl, whip the egg whites on medium speed until foamy.
- Gradually add the sugar, one spoonful at a time, while beating the egg whites until soft peaks form.
- Add cream of tartar and continue to beat until stiff, glossy peaks form.
Baking
- Spoon or pipe the meringue onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 60 minutes, until the meringue is dry.
Cooling
- Turn off the oven and leave the meringue inside to cool completely.
Notes
Meringues can be used for topping pies or in cookies. For best results, avoid making meringue on humid days.