This classic meringue recipe yields light and airy meringues with a crisp exterior and a slightly chewy center. Perfect for a variety of desserts or as a standalone treat.
Preparation time
15min
Cooking time
2h
Ingredients
12 Servings
- 1 teaspoon cream of tartar
- 4 egg whites
- 200 grams sugar
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 110°C (230°F). Line a baking sheet with parchment paper.
Step 2
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they become foamy.
Step 3
Add the cream of tartar to the egg whites and continue to beat until soft peaks form.
Step 4
Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved.
Step 5
Mix in the vanilla extract until just combined.
Step 6
Spoon or pipe the meringue onto the prepared baking sheet, creating small mounds or shapes of your choice.
Step 7
Bake in the preheated oven for 1.5 to 2 hours, or until the meringues are dry and can be easily lifted off the parchment paper.
Step 8
Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar.