How to Make Meringues: Online Masterclass

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

egg whites

🥗Healthier: aquafaba

💰Cheaper: egg substitute

Aquafaba is a vegan alternative that mimics egg whites.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar

Dark chocolate has less sugar and can be more affordable.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean adds natural flavor without synthetic ingredients.

Clean the copper bowl with a cut lemon and salt to remove any verdigris.

Weigh 30 grams of egg whites and double that weight to measure 60 grams of castor sugar.

Place the egg whites into the clean copper bowl.

Whisk the egg whites until they form soft peaks, then continue whisking until firm peaks form.

Gradually add the castor sugar, one teaspoon at a time, while whisking until the mixture is stable and glossy.

If the egg whites are under-whisked, the mixture will become runny when sugar is added, so ensure they are whisked to firm peaks before adding sugar.

Transfer the meringue mixture to a silicon mat or silicon paper on a baking sheet, using two spoons or a piping bag to shape them.

Preheat the oven to 120°C (248°F).

Bake the meringues for about 25 to 30 minutes, then reduce the oven temperature to just below 100°C (212°F) and leave them to dry completely.

Once dried, the meringues will lift easily off the silicon mat or paper and can be stored in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens