How To Make Meringue Like a Pro (French Meringue, Italian Meringue, Swiss Meringue) I Pastry Maestra

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index while brown sugar is more economical.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla bean provides a natural flavor while vanilla flavoring is often less expensive.

Preheat the oven to 225°F (110°C).

Line a baking sheet with parchment paper.

In a clean mixing bowl, add egg whites and a pinch of salt.

Beat the egg whites on medium speed until foamy.

Add cream of tartar and continue beating until soft peaks form.

Gradually add granulated sugar, one tablespoon at a time, while beating on high speed.

Continue beating until stiff peaks form and the mixture is glossy.

Add vanilla extract and gently fold to combine.

Spoon or pipe the meringue onto the prepared baking sheet in desired shapes.

Bake in the preheated oven for 1-1.5 hours, until dry and crisp.

Turn off the oven and let the meringues cool inside for at least 1 hour.

Once cool, remove from parchment and store in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens