Incredibly Simple - café quality - Meringues: made right in your kitchen
If you've ever wondered how to make meringues at home, you're in the right place. These delicate, airy little bites look like they belong in a patisserie window — but they're surprisingly simple to pull off in your own kitchen. All you need is a mixer, four everyday ingredients, and a little patience while they bake low and slow.
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Prep: 10 minutes |Bake: 40 min | Yield: ~30 bites |Category: Dessert
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Only 4 ingredients stand between you and a tray of cloud-like, melt-in-your-mouth meringue bites. No candy thermometer, no fuss — just one bowl and a mixer.
If you've ever wondered how to make meringues at home, you're in the right place! These delicate, airy little bites look like they belong in a patisserie window — but they're surprisingly simple to pull off in your own kitchen. All you need is a mixer (either a stand mixer (affiliate link) or a hand mixer (affiliate link) will do the trick), four everyday ingredients, and a little patience while they bake low and slow.
I started making meringues when my husband and I were on a trip. We stopped at this cute little café and each bought a meringue on a whim. This was the first time I ever had a meringue and from that first bite, I knew that I just had to learn how to make them! If you’ve never had one, I can best describe it as taking a bite out of the most delicate and sweet little cloud that’s perfectly crispy and sweet.
Now, how to make them?! Meringues are the kind of recipe that feels magical every time: you start with a bowlful of liquid egg whites (no yolks), and roughly 8 minutes later you have a stiff, glossy cloud of sweetness. Piped into bite-sized swirls and baked until crisp, they shatter gently on the bite and dissolve on the tongue.
What Are Meringues?
Meringues are a classic French confection made by whipping egg whites with sugar until they form stiff, glossy peaks, then baking them at a very low temperature until they are dry and crisp all the way through. The result is light as air, with a papery shell and a slightly chewy, cotton-candy-like center.
They're naturally fat-free, gluten-free, and endlessly versatile — served on their own, sandwiched with lemon curd, crumbled over ice cream, or used to top pies and pavlovas.
Pro tip: if you slightly underbake them by about 5 minutes, they’ll be crispy on the outside, and marshmallowy texture on the inside. ;)
Ingredients You'll Need
One of the best things about this recipe is how short the ingredient list is. Here's what goes into perfect homemade meringues:
4 large egg whites — room temperature egg whites whip to a greater volume. Separate your eggs while cold, then let the whites sit out for 20–30 minutes before starting.
1 cup (200g) granulated sugar — no fancy sugar required, regular white sugar works perfectly.
½ tsp cream of tartar — this stabilizes the egg whites, helping them hold their shape and preventing weeping.
½ tsp vanilla extract — pure vanilla adds a warm, rounded flavour. The vanilla will impact the colour of the meringues, making them more of an ivory colour. If you’re looking for a crisp white meringue, skip the vanilla altogether, but if you’d rather have that blissful vanilla flavour, add it in.
Optional: You can swap in almond extract or a scrape of vanilla bean paste for a fancier finish.
Optional: adding 4-6 drops of your favourite food colouring will change the colour of the meringues. My kids really like it when I add a few drops of red dye, making the meringues a soft pink colour.
Recipe Card
Equipment You'll Need
Mixer: either a standmixer (affiliate link). If you don’t own one, a hand mixer (affiliate link) and a large mixing bowl (affiliate link) will work for this recipe. Be sure to use the whisk attachment.
2 large baking sheets (affiliate link)
Parchment paper (affiliate link)
Piping bag with a star or round tip
Ingredients
4 large egg whites, room temperature
1 cup (200g) granulated sugar
½ tsp cream of tartar
½ tsp pure vanilla extract
Step by Step Instructions
MAKE SURE YOUR EQUIPMENT IS EXTRA CLEAN
Even a trace of fat will prevent the egg whites from whipping properly. This is not the time to rinse and re-use the same mixing bowl that you just used when batch baking.
PREHEAT THE OVEN WELL IN ADVANCE
I cannot stress this enough. Having a well pre-heated oven can make or break this recipe. Set your oven to 275°F. A low temperature is the key to drying out the meringues slowly without browning them, and to prevent undercooking.
PREP YOUR BAKING SHEETS
Line 2 large baking sheets with parchment paper (affiliate link). Do not grease the parchment — the meringues need a slightly grippy surface to hold their shape as they bake.
COMBINE ALL INGREDIENTS & WHIP
Add all of the ingredient except for the sugar, to the bowl of your mixer. That would be the egg whites (be sure that no egg yolks make their way in), cream of tartar, and vanilla extract (I like using pure vanilla extract) to the bowl of your mixer, making sure to use the whisk attachment. Start on low speed and gradually increase to full speed. Once the mixer is on full speed, add the sugar ¼ cup at a time. Whip on full speed for 6–8 minutes, until the meringue is thick, glossy, and holds stiff peaks when you stop the machine and lift the whisk. You need all three to meet the criteria to stop. If it’s thick and glossy, but its not holding its peaks, then it needs o whip up a little longer. Keep the machine going on full speed.
PIPE THE MERINGUES
Transfer the meringue to a piping bag fitted with your choice of tip, I recommend the star or round tip. Holding the bag perpendicular to the baking sheet, pipe bite-sized swirling mounds — about the size of a large walnut — spacing them roughly 1 inch apart.
BAKE LOW & SLOW
Bake at 275°F for roughly 45 minutes, until the meringues feel dry and lift cleanly off the parchment. Turn the oven off, prop the door open slightly, and let the meringues cool inside the oven for at least 1 hour. This slow cooling step prevents cracking.
Pro Tips for Perfect Meringues
Make sure your bowl and whisk are completely grease-free. Even a trace of fat will prevent the egg whites from whipping properly.
Wipe them with a paper towel dipped in white vinegar before starting.
Separate your eggs while they're cold (fat from the yolk breaks away cleanly), but whip at room temperature for maximum volume.
On humid days, meringues can turn sticky. Bake on the driest day you can, and store them in a paper bag.
Don't open the oven door during baking — sudden temperature changes cause cracks.
For flavoured meringues
fold in a pinch of espresso powder, matcha, or a few drops of food coloring at the very end of whipping. My kids love adding a few drops of food colouring to these meringues. Start by adding 4-5 drops at the end of the whipping to get a pastel colour and add more if you’d like a more vibrant colour.
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How to Store Meringues
Once completely cooled, store meringues in an airtight container at room temperature for up to 2 weeks. Keep them away from moisture — do not refrigerate, as the humidity will make them sticky and soft. They can also be frozen in a zip-lock bag for up to 1 month; thaw at room temperature for 30 minutes before serving.
Ways to Serve Meringues
Meringue bites are delicious on their own, but here are a few ways to take them further. Here are a few ideas:
Sandwich cookies: Pipe a little whipped cream or buttercream between two meringues.
Dessert board: Pile them high alongside fresh berries, chocolate truffles, and macarons.
Eton Mess: Crush a handful into a bowl of whipped cream and strawberries for a quick, stunning dessert.
Ice cream topping: Crumble over a scoop of vanilla or lemon gelato.
Party favors: Package 6–8 bites in a small cellophane bag tied with ribbon.
Frequently Asked Questions
How do you make meringues step by step?
To make meringues, preheat your oven to 275°F and line two baking sheets with parchment paper. Add 4 egg whites, 1 cup of sugar, ½ tsp cream of tartar, and ½ tsp vanilla to a stand mixer bowl. Start on low speed and increase to full speed, whipping for 6–8 minutes until stiff, glossy peaks form. Pipe bite-sized swirls onto the baking sheets and bake for 1 to 1.5 hours until crisp. Turn off the oven and let them cool inside with the door slightly open.
What temperature do you bake meringues at?
Meringues are baked at a low temperature — 275°F. Low heat dries the meringues out slowly without browning or burning them, which is the secret to a crisp, white result.
Why is cream of tartar used in meringues?
Cream of tartar stabilizes the egg white foam, helping meringues hold their shape and preventing them from "weeping" (releasing liquid). It also gives the meringue a brighter white color and a slightly fluffier texture.
How long do homemade meringues last?
Homemade meringues last up to 2 weeks when stored in an airtight container at room temperature. Keep them away from moisture and do not refrigerate them, as humidity will make them sticky and soft.
Why are my meringues chewy instead of crispy?
Chewy meringues are usually caused by underbaking, high humidity, or not letting them cool in the oven. Make sure you bake them for the full time, cool them inside the turned-off oven, and bake on a dry day if possible.
Can I make meringues without a stand mixer?
Yes! You can make meringues with a handheld electric mixer (affiliate link). It may take 10–12 minutes instead of 6–8 to reach stiff peaks. Whipping by hand with a balloon whisk is possible but very tiring and less reliable.
I followed all of the steps, but my meringues are an ivory colour. Why did this happed?
This recipe calls for ½ tsp vanilla extract that has an ivory colour to it, instead of being a crisp white. If adding in the vanilla extract, the meringues will have the loveliest hint of vanilla, but adding it will cause the meringue to be more of an ivory colour. You can omit the vanilla if you’d rather have a crisp white meringue, instead of the hint of vanilla flavour.
Final Thoughts
This easy meringue recipe will earn you the most compliments with the least amount of effort. Delicate, sweet airy bites will satisfy the pickiest of eaters — all from a single bowl.
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