How To Make Perfect Meringue | Cupcake Jemma

Clean the bowl with vinegar and kitchen roll to ensure it's free of grease.

Separate the egg whites, ensuring no yolk gets in, ideally doing one egg at a time.

Start whisking the egg whites on medium speed until they begin to foam up.

Once foamy, gradually add 250g of caster sugar, one tablespoon at a time, while continuing to whisk gently.

Increase the whisking speed to high after all the sugar is added and whisk until the mixture is glossy and at stiff peaks.

Add a pinch of salt and 1/2 teaspoon of vanilla extract to the meringue mixture and mix well.

Use some of the meringue to glue it down on the corners of the baking sheet.

Spoon the meringue mixture onto a baking sheet, spacing them out to make about twelve meringues.

Bake the meringues at 150°C for 25 minutes, then turn off the oven and let them cool inside for at least an hour.

Check if the meringues are ready by ensuring they come away from the paper without sticking and sound hollow when tapped.

Equipment Needed

Allergens