How to make meringues?

Meringue is a very sweet baking, whose basic ingredients are protein and sugar. Meringues are served in various forms: alone as cookies or glued in two, e.g. cream, as tops for meringue cakes, as an addition to desserts and ice cream. Meringues are dried at low temperatures rather than baked. Finished meringues should be white or pale yellow / beige. They seem easy to prepare, but in practice it is not always so simple. How to make meringues?

When preparing meringues, always follow these rules

You should choose eggs older than fresh (i.e. not directly from the chicken).

Proteins must be carefully separated from the yolks. (If even a little yolk gets to the proteins, the foam will not beat well). It is best to separate the protein from the yolk first on the side, for example into two glasses, and then pour the pure protein into a whipping bowl.

The bowl in which the proteins are whipped as well as the foam whisks must be perfectly clean and dry. (Even the smallest amount of fat on the bowl or rammers will prevent the foam from whipping).

A pinch of salt can be added to the proteins. It will not be felt and the proteins will beat faster.

Proteins must be whipped into stiff foam. Without stopping whipping, gradually add sugar (or add one tablespoon each).

How to make meringues?


  • 250 g of proteins – from 6 medium eggs or 7 small ones
  • pinch of salt
  • 300 g of fine sugar
  • 1 teaspoon potato flour – starch
  • 1 teaspoon vinegar – for me, alcohol

In addition: a mixer, 2 sheets of baking paper and a pencil, a clean and dry glass or metal mission, a spatula

How to make meringue tops

Separate the proteins from the yolks. Place the egg whites in a large bowl, and place the yolks, for example, to bake yeast cake

Add a pinch of salt to the proteins. Beat the egg whites with a mixer starting at lower speed and gradually increase. Beat the proteins for no more than 3 minutes so as not to break any air bubbles. If you use potassium tartrate, you can add it, but only after about 1 minute of whipping.

Start adding sugar. After each spoon, mix at high speed until the sugar combines with the foam and dissolves completely. It will take about 1 minute (for each tablespoon of sugar).

When you add all the sugar, pour in the vinegar and add the potato flour. Mix just a moment. A smooth, thick and very shiny protein mass should be formed.

Prepare two pieces of baking paper. Using a plate, the bottom of the cake tin or the compass, draw a pencil with a circle 22 cm in diameter.

If your oven has hot air

Prepare two oven extendable sheets. Place both sheets of paper with a traced circle on both. (note that both sheets are the same thickness). The sheets can be lightly greased from below to make them stick to the sheet.

Apply foam to the center of each circle with a spatula. Spread the foam evenly over the entire surface, up to the pencil marks. The surface does not have to be even. Wavy then looks more interesting. Place the baking trays in an oven preheated to 150 degrees. After 5 minutes, reduce the temperature to 100 degrees and dry the worktops at this temperature for another 90 minutes.

After switching off the oven, keep the countertops in the middle of the oven for a minimum of Four hours. Once they have completely cooled down, you can cover them gently.


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