How to Make Meringue

Learn how to make Meringue, a crunchy topping with a soft interior, for elevated desserts all year round. Discover all the secrets to light and pillowy meringue, then put it to work on pies, tarts, cookies, pavlovas, and more.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 52kcal

Author Meggan Hill

Ingredients

3/4 cup granulated sugar
1/3 cup water
3 egg whites at room temperature (see note 1)
1/4 teaspoon cream of tartar (see note 2)
1/8 teaspoon Salt
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Separate the egg whites and place in a very clean glass or metal bowl (plastic bowls can have a greasy film that prevents foaming). Try to separate the eggs without leaving even a trace of yolk in the whites as the fat in the yolk can prevent the whites from developing the volume you want.
In a small saucepan over medium-high heat, bring sugar and water to boil and cook until mixture is slightly thickened and syrupy, about 3 to 4 minutes (235 degrees on a candy thermometer). Remove from heat and cover to keep warm.
In a stand mixer fit with the whisk, or in a large bowl with an electric mixer, whip egg whites, cream of tartar, and salt together on medium-low speed until foamy, about 1 minute.
Increase mixer speed to medium-high and whip until whites are shiny and soft peaks form, about 1 to 3 minutes.
Reduce mixer speed to medium and slowly drizzle warm syrup (avoid the whisk attachment and sides of bowl). Add vanilla, increase speed to medium-high, and whip until mixture has cooled slightly and is very thick and shiny, about 3 to 6 minutes.
Pile the whipped meringue onto your warm dessert and bake until the peaks are gently browned, about 5 to 6 minutes. Or, brown with a handheld kitchen torch.

Video

Notes

Egg whites: Both the age and temperature of the egg whites matter. Older eggs work better for meringue, and room-temp eggs whip up faster.
Cream of tartar: Meringue needs an acid, and cream of tartar produces a more stable meringue than vinegar and lemon juice.

Nutrition