How to Make Meringue: Everything You Need to Know

While meringue can understandably feel like a daunting dish, it doesn’t have to be. In this post, you’ll not only learn how to make meringue and some common ways to use it, but how to avoid common mistakes and answers to frequently asked meringue questions.

Ah, meringue. My first baking nemesis.

When I was in early middle school, I wanted to learn how to make meringue. And my mom, being the trusting person she is, made the mistake of giving me full reign of the kitchen to do so.

I don’t remember exactly what went wrong, but what I do remember is that they came out runny. And somehow it didn’t register in my pre-teen mind that it wouldn’t be a good idea to load that runny ooze into a piping bag and try to pipe it anyway.

It. Got. Everywhere.

The counters. Down the front of the sink. Somehow up the cabinets above the counters.

I’ve made meringue many times since then, and messed them up man a time before finally nailing the process.

So today I’m sharing not only my go-to recipe and how to make it, but a plethora of my meringue mistakes and how to avoid them.

My kitchen no longer looks like someone murdered the Stay Puff Marshmallow man and yours doesn’t have to either.

What is meringue and how is it used?

Generally speaking, meringue is a mixture of egg whites and sugar that has been whipped until light and fluffy. Sometimes other ingredients, like an acid for stability or extracts for flavoring, are added.

This mixture can be baked, toasted, folded into batters or served as a topping for other foods. Meringue is commonly used for pies, baked Alaska, pavlova, cookies and meringue kisses, frosting and macarons to name but a few.

How to make meringue

At it’s core, meringue is a 1:2 ratio of egg whites to granulated sugar. Each egg white is approximately two tablespoons, so for every egg white you’ll want to use 1/4 cup sugar.

If you’re using cream of tartar to stabilize your meringue, you’ll want to add about 1/8 teaspoon per egg white.

So what does this mean for some of the most common meringue recipes? How much will you want of each ingredient?

Here’s what I use:

• 4 egg whites
• 1 cup granulated sugar
• 1 tsp vanilla extract

This will make enough for 40-50 small meringue kisses, a single 8-9″ layer of pavlova, 12 cookies or to frost a 9″ pie or cake.

If I’m making cookies, pavlova or anything that will be baked, I use the French method to make my meringue. If I’m adding meringue to something that won’t be baked (at least not after the meringue is added), like a pie or frosting, I prefer the Swiss method.

The three most common techniques for making meringue

French meringue

This is the simplest of the meringue techniques. With this technique you whip the egg whites until they hold soft peaks, then gradually add the sugar, beating until it dissolves and the meringue is thick and fluffy.

Because this method doesn’t require heating the meringue (ergo the egg whites are raw), it’s best suited to meringues that will be baked, such as cookies, kisses and pavlova.

Italian meringue

This technique uses sugar and water to create a hot syrup (cooked to the softball stage) that’s poured into the whipped egg whites. The Italian meringue method creates the most stable meringue, and is perfect for buttercream frostings and topping pies and cakes.

Swiss meringue

Like the Italian meringue, swiss meringue produces a cooked meringue that works well for buttercream frostings, pavlova, cookies and topping pies and cakes. To make this meringue, egg whites and sugar are combined over a double boiler (a bowl over a pot of boiling water), cooked to 160F and then whipped until light, fluffy and cool to the touch.

Common meringue problems and how to solve them

Why did my meringue crack?

Cracking is a common problem for baked meringues. Often times temperature is the culprit: Either an oven that’s too hot or the meringues experience too abrupt a change in temperature.

If you haven’t calibrated your oven or checked that it’s heating to the correct temperature lately, this is a good place to start.

While each meringue recipe may call for slightly different baking temperatures and times, I like to bake most of my meringue at around 200F. If you’re baking meringue at temperatures higher than this, this may be the reason your meringue is cracking.

Finally, that quick temperature drop that happens as a result of removing your meringue from a hot oven can also lead to cracking. To fix this, turn off your oven when the meringue is done baking and let it cool inside.

Why does meringue weep?

Weeping is when a layer of liquid forms under your meringue. This can occur for a few reasons: Undercooking, overcooking or when meringue has been placed on top of a moist treat like pie filling.

To prevent this, make sure you’re following your recipe and cooking it to the point specified. It can also help to add a stabilizer like cream of tartar or corn starch.

If you live in a humid environment, this can also lead to weeping. When possible, try to make meringue on less humid days or keep it somewhere dry.

Why didn’t my meringue get stiff?

Grease is a common culprit that keeps meringue from stiffening. Make sure all of your equipment is grease-free and try to avoid plastic utensils and dishes, which can pull and retain grease from previous culinary projects.

Why did my meringue stick to the baking paper?

When meringue is fully baked, it should easily pull away from baking paper. If it’s sticking, that’s likely a sign that it needs to bake longer.

Why did my meringue wrinkle after baking?

Meringue is very susceptible to moisture and can wrinkle or look scaly as it absorbs moisture. This can happen when humidity is high or if it’s not baked long enough.

To prevent this, allow the meringue to cool in the oven overnight after baking. Be sure to crack the oven for 10 minutes after turning it off so that no moisture from inside the oven has an opportunity to reabsorb.

Common meringue questions

Can meringue be frozen?

Baked meringues can be frozen for up to 1 month in an air tight container. To thaw, place unwrapped meringues on a wire rack at room temperature. Use immediately once thawed.

Can meringue be refrigerated?

Due to their moist nature, refrigerators are not an ideal environment for meringue. Unbaked meringue can be refrigerated for up to 24 hours. Baked meringues can be stored at room temperature.

Is meringue gluten free?

Yes. While the treats meringues adorn may not be gluten free, meringue itself is.

How do I store meringue?

Baked meringue is best stored in an air tight container at room temperature for 1-2 days (dependent on humidity). Unbaked meringue can be stored in a covered container in the refrigerator for up to 24 hours.

Recipes that use meringue

Looking to test your meringue making skills? Here are a few recipes to try:

• Kokosboller (Norwegian chocolate covered marshmallows)
• Hot chocolate sheet cake
• Overnight s’more french toast
• Pumpkin baked Alaska
• Easter chick cupcakes
• S’more doughnuts

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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