Basic Meringue

Meringues are an eggcellent way to use up leftover egg white from baking! See our quick and simple meringue recipe here!


5 min prep + 4 min cooking + 4 min baking



  • 3 egg whites
  • 1/4 tsp (1 ml) lemon juice
  • 1/4 cup (50 ml) sugar


Step 1

Beat egg whites with lemon juice until frothy.

Step 2

Gradually beat in sugar until mixture forms soft peaks. To obtain stiff peaks, continue beating.

Step 3

Bake in 220°C oven for 4 to 5 minutes or until meringue is golden, or microwave on medium-high (70%) for 3 to 4 minutes or until set. Makes enough for a 23 cm pie.



Total cooking time

Difficulty level


  • Use a glass or metal bowl; plastic bowls can have a greasy film which can prevent foaming.
  • Check to be sure sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat a little longer.
  • To bake meringues, spray baking sheets with non-stick vegetable coating or line with parchment paper.
  • Separate the eggs while still cold. Be sure no yolk slips in with the white to interfere with the foam formation.
  • Let egg whites stand at room temperature for about 20 minutes after separating. They will whip to a greater volume than if beaten when cold.

Nutritional Value

    • Calories - 210g52%

    • Sodium - 160mg80%

    • Carbohydrate - 42g42%

    • Sugar - 41g41%

    • Protein - 11g11%