Cakes Desserts


How many times do you have a recipe that uses egg yolks and you are left with egg whites? Obvious choose – make some meringues….. but do i want some now? Have I got the time to make them?

Ok. So pop them into a clean and dry container, label the quantity and pop into the freezer for another day.

I have read and used many different recipes for meringues but through trial and error this is my foolproof recipe.


Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes


  • This is a guide for each egg white. Multiply the quantities according to your requirements.
  • 1 egg white
  • 55 g caster sugar


  • Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with parchment paper (meringue can stick on greaseproof paper).
  • Tip the egg whites into a large clean mixing bowl. Beat on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
  • Turn the speed up and start to add the caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. Add the sugar slowly at this stage as it helps prevent the meringue from weeping later, but don’t over-beat.
  • When ready, the mixture should be thick and glossy.
  • Drop spoonfuls of the mixture into rough rounds or pip into nests. Bake for 1 -11/4 hours until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.


For a different flavour and to go with strawberries, fold a pinch of finely chopped basil into the final mix.

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