I had egg whites leftover from making ice cream, so I decided to make meringues.

Step 1: Ingredients

3 egg whites
150 g castor sugar

Electric whisk

Piping bag with large star nozzle
Baking sheets lined with parchment

Step 2: Whisk the Egg Whites

Use a hand held electric whisk to whisk the egg whites, increasing speed gradually, until they form stiff peaks. Add the sugar a spoonful at a time, whisking it in well. The mixture should be very stiff and glossy.

Step 3: Pipe the Meringues

Transfer the mixture to a piping bag. Pipe the meringues onto parchment-lined baking sheets.

Bake at 120 deg C/100 deg fan/ gas Mark 1 for an hour, then leave in the switched off oven overnight or until completely cold.

You don't have to pipe them, but it produces a neater result - even if your piping is as amateurish as mine!

Step 4: Enjoy!

Store in an airtight container, they keep for weeks.

Serve however you like - sandwiched with whipped cream, in a sundae with ice cream and sauce, make Eton Mess...



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    2 Discussions


    3 years ago on Introduction

    I love meringues and your receipe. I'd like to add these tips :

    Before whisking add a pinch of salt, this helps a lot.

    Next, put a container with some water in the oven or, even better, cook in a bain marie.


    3 years ago on Introduction

    omg, this looks amazing I wish I could eat my screen right now!