You are here

Classic Meringues

admin's picture
  Egg whites 6
  Granulated sugar 1 Cup (16 tbs) (225 g)
  Powdered sugar 3⁄4 Cup (12 tbs) (75 g)
  Cornstarch 1⁄4 Cup (4 tbs)

Line a baking sheet with baking parchment or rice paper.
Mark the required shapes on the paper with a pencil.
Beat the egg whites until stiff, preferably using an electric mixer.
Slowly sprinkle in the granulated sugar, beating constantly.
Sift the powdered sugar and cornstarch onto the egg white mixture and fold in with a metal spoon.
Do not beat in.
Fill a pastry bag fitted with a plain or fluted nozzle with the mixture.
Pipe the shapes indicated in the recipe onto the baking parchment or rice paper.
Meringues should be baked at a very low temperature, overnight if possible, with the oven door propped slightly open with the handle of a wooden spoon.
Alternatively, they can be baked in a 275°F (135°C) oven for 3 to 4 hours.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1375 Calories from Fat 3

% Daily Value*

Total Fat 0.31 g0.48%

Saturated Fat 0 g0.02%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 292.2 mg12.2%

Total Carbohydrates 329 g109.7%

Dietary Fiber 0.34 g1.3%

Sugars 291.7 g

Protein 19 g38.1%

Vitamin A Vitamin C

Calcium 1.5% Iron 1.9%

*Based on a 2000 Calorie diet

Classic Meringues Recipe