Basic Meringue
Meringues are an eggcellent way to use up leftover egg white from baking! See our quick and simple meringue recipe here!
2
5 min prep + 4 min cooking + 4 min baking
1
Ingredients
- 3 egg whites
- 1/4 tsp (1 ml) lemon juice
- 1/4 cup (50 ml) sugar
Method
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.
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Tips
- 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.