Homemade Meringues

Meringues should be light and fluffy, crispy on the outside but gooey on the inside - I think these will fit the bill!.
ServesPrep / Cooking TimeDifficulty
0 1 hour 50 minutes, maybe longer 2

If you want to make these ahead, you can always store them in an airtight container or a cake tin for a few days but they are best eaten within 3 days.


Invest in a good piping bag with a selection of nozzles. I find the washable and reuseable ones the best as they do not tear.



4 egg whites
A little pinch of salt
120g of granulated sugar
120g caster sugar


  • Preheat the oven to 120°C.
  • Prepare your baking sheets, lining 2 large baking sheets tins, with baking parchment.
  • In a large mixing bowl, whisk the egg whites & salt together until they are stiff.
  • Whisk in a little of the granulated sugar, a bit at a time, until the egg whites go shiny.
  • Sprinkle in the caster sugar, again a bit at a time and just keep whisking until all the sugar has been mixed in well.
  • At this stage, the meringue will be very thick and glossy. To test if it is done, pull your whisk out and the meringue should stand in tall peaks.
  • Spoon the meringue mix into the piping bag, ensuring that it has a 2cm star nozzle in the end.
  • Pipe swirls onto the prepared baking sheets, taking care to leave a good amount of space around each one.
  • Bake in the preheated oven for 90 minutes, or until the Meringues are pale gold in colour and can be lifted off the paper without sticking.
  • Turn the oven off and leave them in the oven overnight or for approx 12 hours.
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