What's Wrong With My Meringues? How to Make Perfect Meringues - Full recipe & Tips | Cupcake Jemma

Start by cleaning all equipment with vinegar to ensure there is no grease or fat.

Weigh the egg whites in a clean mixing bowl using a scale.

Weigh out double the amount of sugar compared to the egg whites (2:1 ratio).

Add cream of tartar at the beginning, about 1/8 teaspoon for every two egg whites used.

Begin whisking the egg whites on a slow speed to start creating bubbles.

Once the mixture looks looser and bubbles form, increase the speed slightly to build strength.

Continue whisking until soft peaks form.

Gradually add the sugar while whisking, ensuring it dissolves properly.

Whisk until stiff peaks form and the mixture is glossy.

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

Bake in the oven at 225°F (110°C) for 1-1.5 hours until dry and crisp.

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

Equipment Needed

Dietary

Allergens