One thing I absolutely love in desserts and have always thought about trying to make myself is meringues! They are a simple, yet often crucial components of many delicious desserts that I absolutely love. Such as a classic, beautiful Pavlova or one of Jonas’ favorites- Eton Mess.
Whilst in quarantine, I’ve been playing around with various recipes and one thing that Jonas asked me to make him the other day was Eton Mess. After several attempts at both the meringue and the Eton Mess, I was very surprised with the deliciousness and joy of making that simple dessert.
Now, I will be sharing my recipe for Eton Mess in the future, but thought I would make all our lives easier by firstly sharing the meringue recipe that worked for me. I tried out two different recipes and the one from Joy of Baking worked the best with a few minor tweaks. It gave me puffy, crunchy meringues with a soft, chewy middle that I was lusting over.
Hopefully this recipe works perfectly for you. But, if you come across some errors long the way, I’m sure with a few minor tweaks in your own kitchen (depending on your oven, kitchen temp etc.) this recipe will get you on your way to making the perfect meringues for any dessert.
Recipe: Makes about 10-12 large meringues
3 large egg whites (around 90 grams)
1/4 tsp cream of tartar
3/4 cup caster sugar
1/4 tsp vanilla extract
pinch of salt
- Start off with a clean bowl and whisk or stand mixer. You need to ensure everything is clean and there is no grease on your tools, otherwise your egg-whites won’t whip properly.
- Beat room temperature egg whites on low-medium speed until foamy for about a minute. (Make sure you use non-pasteurised eggs instead of pre-packaged egg-whites).
- Add cream of tartar and pinch of salt and continue to beat the whites until the whipped egg white forms soft peaks that fall over easily.
- At this point, start adding in the sugar, one tablespoon at a time while continuing to beat the egg whites on medium-high speed.
- Continue to beat the mixture until the meringue holds stiff peaks and doesn’t fall over. This may take 2-3 minutes.
- Once the meringue is almost fully whipped, beat in the vanilla extract or any other flavor you want to add.
- Check if all the sugar has dissolved into the meringue by taking a little bit of the mixture and rubbing it between your fingers. If you feel little pieces of sugar, continue to mix a little bit more. If the consistency is smooth and there are no granules- the meringue is done.
- Transfer the meringues using a pastry bag or two spoons onto a baking sheet lined with parchment paper. Leave a little bit of space between the meringues on the baking sheet. They will not spread, but the space between them allows them to dry out more easily.
- Place them in a 95 degrees C/200 degrees F oven that is fully heated and let them dry/bake there for 1 and 1/2 to 1 and 3/4 hours. Once the time has passed, turn off the oven and let them cool in the oven for about an hour. Then open the oven door and leave them to continue drying and cooling in the oven for a few more hours or overnight. (If you’re unsure if the meringues are done baking before you turn off the oven, pat them gently- they should be hard on the outside and lift off effortlessly from the baking sheet.)
- Enjoy on their own, with berries or as part of a dessert. They can also be stored for up to 2 weeks in an air-tight container.