How to Make Perfect Meringues: Step-by-Step Recipe

Ingredients You’ll Need

To make a basic meringue, you’ll need:

• 3 large egg whites (room temperature)
• 1 cup caster sugar (superfine sugar)
• ½ teaspoon cream of tartar (optional – helps stabilise the meringue)
• 1 teaspoon vanilla extract (optional – for flavour)

Step-by-Step Instructions

1. Preheat Your Oven

Set your oven to 100°C (210°F) and line a baking tray with parchment paper. If you’re making cookies, you can draw circles on the paper to guide even sizes.

2. Separate the Egg Whites

Carefully separate the whites from the yolks. Even a small amount of yolk will stop the whites from whipping. Room-temperature eggs always whip better.

3. Whisk the Egg Whites

In a clean, dry mixing bowl, whisk the egg whites on medium speed until soft peaks form (the tips should curl slightly when lifted).

4. Add the Sugar Slowly

Gradually add the caster sugar, one tablespoon at a time, while whisking. Keep going until the sugar dissolves completely and the mixture is glossy and thick. Test it by rubbing a little between your fingers – it should feel smooth, not gritty.

5. Add Cream of Tartar and Vanilla

Once glossy, add cream of tartar and vanilla. Continue whisking until stiff peaks form – they should stand up firmly when you lift the whisk.

6. Shape the Meringue

Spoon or pipe the meringue onto your tray. Spread into a circle for pavlova or pipe small mounds for cookies, leaving space between each.

7. Bake the Meringue

Bake for 1 to 1.5 hours, depending on size. The aim is to dry them out, not brown them. Turn the oven off and let the meringue cool inside with the door slightly open for one hour. This prevents cracks.

8. Store or Serve

Cool completely before serving or store in an airtight container for up to a week. For pavlova, top with fresh cream and seasonal fruit.

Tips for the Perfect Meringue

• Avoid humidity: Meringue doesn’t like moisture, so make it on a dry day.
• Use room-temperature eggs: They whip faster and hold more air.
• Choose caster sugar: It dissolves quicker than regular sugar, giving a smoother finish.

Why I Love Meringue

In Australia, pavlova is the star dessert for Christmas, Australia Day, and family gatherings. Meringue also shines in lemon meringue pie and bite-sized cookies. Its light, crisp texture and versatility make it a staple treat in Aussie kitchens.

With the right technique, making perfect meringue in Australia is simple. Whether you’re preparing a show-stopping Australian pavlova, crisp meringue cookies, or a topping for pies, this recipe guarantees fluffy, glossy, sweet results every time.

Happy baking!