Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large egg whites (120 g), room temperature
- 1 cup superfine sugar (200 g)
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon fine salt
- 1 teaspoon vanilla extract
Do This
- 1. Heat oven to 225°F (107°C). Line 2 baking sheets with parchment paper.
- 2. Whip egg whites with cream of tartar and salt to soft peaks.
- 3. Add sugar slowly (1 tablespoon at a time) while whipping; beat to stiff, glossy peaks.
- 4. Beat in vanilla for 10 seconds. Pipe or spoon 24 mounds onto the trays.
- 5. Bake 1 hour 15 minutes, rotating pans halfway through.
- 6. Turn oven off and cool meringues inside (door closed) for 1 hour. Store airtight.
Why You’ll Love This Recipe
- Crisp, delicate shells with a light, airy center (the classic “low and slow” texture).
- Made with just a few basic ingredients you probably already have.
- Perfect for topping pies, folding into Eton mess, or serving with coffee and fruit.
- Simple technique with clear visual cues (soft peaks, stiff peaks) so you know you’re on track.
Grocery List
- Produce: None
- Dairy: 4 large eggs
- Pantry: Superfine sugar, cream of tartar, fine salt, vanilla extract
Full Ingredients
For the classic vanilla meringues
- 4 large egg whites (120 g), room temperature
- 1 cup superfine sugar (200 g)
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon fine salt
- 1 teaspoon vanilla extract
Optional (helpful but not required)
- 1/2 teaspoon white vinegar or fresh lemon juice (adds a little extra stability)
- 1 to 2 drops gel food coloring (avoid liquid coloring, which can thin the mixture)
Step-by-Step Instructions
Step 1: Prep the oven and pans
Arrange oven racks in the upper and lower thirds of the oven. Preheat to 225°F (107°C). Line 2 rimmed baking sheets with parchment paper (skip wax paper; it can stick and smoke).
If you’re piping, fit a piping bag with a large star tip (or a round tip). You can also use a spoon for rustic mounds.
Step 2: Make sure your tools are grease-free
Any grease can prevent the egg whites from whipping properly. Use a clean, dry metal or glass mixing bowl and clean beaters.
If you want to be extra careful, wipe the bowl and beaters with a paper towel lightly dampened with a little white vinegar, then let dry.
Step 3: Start whipping the egg whites to soft peaks
Add the 4 egg whites (120 g) to the bowl. Beat on medium speed until they look foamy, about 30 to 60 seconds.
Add the 1/4 teaspoon cream of tartar and 1/8 teaspoon salt (and optional 1/2 teaspoon vinegar or lemon juice). Continue beating on medium-high until soft peaks form, about 2 to 3 minutes. Soft peaks mean the whites hold a shape, but the tip folds over when you lift the beaters.
Step 4: Add the sugar gradually and whip to stiff, glossy peaks
With the mixer running on medium-high, add the 1 cup superfine sugar (200 g) 1 tablespoon at a time. Let each spoonful mostly dissolve before adding the next; this should take about 8 to 10 minutes total.
After all the sugar is added, increase speed to high and beat until the meringue is very glossy and holds stiff peaks, about 1 to 3 minutes. Stiff peaks mean the tip stands straight up when you lift the beaters.
Quick check: rub a tiny bit of meringue between your fingers. It should feel mostly smooth, not gritty (a little texture is okay, but gritty meringue usually means the sugar hasn’t dissolved enough).
Step 5: Flavor, shape, and portion
Beat in the 1 teaspoon vanilla extract for about 10 seconds, just until mixed in. If you’re using gel coloring, fold in 1 to 2 drops gently (overmixing can deflate the foam).
Pipe or spoon 24 mounds (about 2 tablespoons each) onto the prepared baking sheets, leaving about 1 inch of space between them. For classic “kisses,” hold the piping bag upright, pipe a tall swirl, and lift straight up to form a point.
Step 6: Bake low and slow
Bake at 225°F (107°C) for 1 hour 15 minutes, rotating and swapping the pans (top to bottom) at the 40-minute mark for even drying.
The meringues are done when they feel dry and crisp on the outside and can be lifted from the parchment without sticking. They should stay pale; if they’re taking on color, your oven may run hot.
Step 7: Cool gently to prevent cracks
Turn the oven off and keep the door closed. Let the meringues cool in the oven for 1 hour (this gradual cooling helps reduce cracking and keeps the centers light).
Remove from the oven and cool completely to room temperature before storing.
Pro Tips
- Separate eggs while cold, then warm the whites: Cold eggs separate more cleanly. Let the whites sit at room temp for 20 to 30 minutes to whip up with more volume.
- No yolk allowed: Even a small bit of yolk can stop the whites from whipping. If a yolk breaks, start over with a clean bowl.
- Superfine sugar helps: It dissolves faster and gives you a smoother, glossier meringue. If you only have granulated sugar, pulse it in a blender/food processor for 30 to 60 seconds to make it finer (don’t turn it into powdered sugar).
- Humidity matters: Meringues absorb moisture from the air and can go sticky. If it’s very humid, bake a little longer (add 10 to 15 minutes) and cool in the oven.
- Keep them pale: Low temperature is the goal. If your meringues tan, lower the oven to 210°F (99°C) next time and bake a bit longer.
Variations
- Peppermint meringues: Replace vanilla with 1/2 teaspoon peppermint extract. Crush 2 tablespoons peppermint candies and sprinkle on top before baking.
- Lemon meringues: Add 1 teaspoon finely grated lemon zest plus 1/2 teaspoon lemon extract (or an extra 1/2 teaspoon lemon juice). Great with berries.
- Cocoa-swirl meringues: Sift 1 tablespoon unsweetened cocoa powder over the finished meringue in the bowl and fold once or twice for streaks (don’t fully mix).
Storage & Make-Ahead
Store completely cooled meringues in an airtight container at room temperature for up to 2 weeks. Add a small packet of food-safe desiccant (optional) for extra crispness, especially in humid climates.
Avoid refrigerating them (the fridge’s moisture can make them sticky). If they soften, you can re-crisp them in a 200°F (93°C) oven for 10 to 15 minutes, then cool completely.
Nutrition (per serving)
Approximate, per serving (2 meringue cookies): 70 calories; 0 g fat; 17 g carbohydrates; 17 g sugar; 1 g protein; 25 mg sodium.
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