• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Apply to Face Blog
  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • - Christmas Recipes
  • - Sunday Lunches
  • - Light Bites
  • - Easy Main Meals
  • - Vegetarian Meals
  • - Slow Cooker Recipes
  • - Puddings and Desserts
  • - Cakes
  • - Biscuits and Cookies
  • - Bread
  • - Sweet Breads and Pastries
  • Work With Me
  • About
  • Contact
  • Privacy Policy
×

Home » Puddings and Desserts » Meringues

Meringues

Jump to Recipe

This chewy meringue recipe has become one of my most favourite and most followed recipes ever. I am very particular here. I want deliciously chewy meringues  in the middle with a crisp crust on the outside. Nothing else is good enough.....nothing.

meringues on a plate with strawberries with a metal baking tray behind with sugar pots and a cream jug
Jump to:
  • Why are meringues so good?
  • What are the 3 types of Meringue?
  • How Do I Make My Meringues Chewy?
  • Ingredients
  • Equipment Required
  • When are Meringues Done?
  • Top Tips
  • How To Store Meringues
  • Serving Suggestions
  • Try my other incredible meringue recipes.
  • Chewy Meringues

Why are meringues so good?

I came to Meringues semi late in life. I was at least 36 years of age before I tried my first homemade one. It was an epiphany. The crisp and sweet outer caved in at the merest touch of my spoon. But the slightly chewy middle proved a different story. I was hooked. And so is everyone else, they're a huge crowd pleaser.

Nowadays they still stop me in my tracks and served with a big bowl of cream and good strawberries there is NOT much better. I love, no adore, to take them on picnics.

They are super easy to make too, honestly. Really quick to whip up and really easy to blob on a baking tray freehand

My children go potty for them. As a result I feel like the best Mother in the world whenever I see their excitement and watch them literally open mouthed ramming in big bites  ..........only a Mother could find it endearing. I wish they felt the same about brown rice.

glass bowl filled with meringues, a bowl of strawberries next to it.

*There is a full printable recipe card for Meringues at the bottom of this post as well as step by step instructions and photos*

What are the 3 types of Meringue?

This recipe is made with French Meringue. The easiest and most common type to make. It is made by whipping raw sugar into egg whites.

Italian Meringue is made by whipping hot sugar syrup into egg whites. It is perhaps the most technical to make but it is popular with chefs and bakers because it holds it's volume well and so is ideal for icings and pie toppings.

Swiss Meringue uses heat to cook the egg whites as you whisk them in a bowl over a pan of simmering water.

meringues piled up on a plate with a dark metal muffin tray to the side filled with strawberries and a metal old fashioned ladle to the side

How Do I Make My Meringues Chewy?

  • I have scoured and scoured meringue recipes in my search for a consistent chewy middle and crisp outside shell. This recipe delivers. I have tried them out at all oven temperatures but 110 C/225 F is without doubt the right temperature for the desired results. Any hotter and the crust is too thick.
  • For years I have baked them by eye so in order to spread the word I have trialled many variables and realised the importance of the oven temperature. To this end I do recommend that you buy a oven thermometer. I bought mine for £3 so it is not an expensive item. It makes all the difference when baking.
  • My ovens have never been 100 % reliable and quite often are out by 20 C here and there. The thermometer allows you to dial up or down accordingly to get it consistently right.
  • I also add cornflour and cream of tartar. This, I believe, helps create a chewy texture and light crust, along with the right amount of time baked at the correct temperature.

Ingredients

eggs, caster sugar and cornflour labelled with black text

  • 3 large egg whites
  • 5 grams ( 1 tsp ) cornflour
  • 200 grams ( 1 cup) caster sugar
  • quarter of a tsp of cream of tartar (optional just helps to make them chewy)

Equipment Required

  • Free Standing Mixer or Electric Whisk and Bowl
  • 2 mugs
  • Large Flat Lined Baking Tray (reusable liner or baking paper)
  • Spoons
  • Digital Scales
  • Oven Thermometer (optional)
  • Wire rack
  • Firstly whisk the egg whites (and cream of tartar if using) in a mixing bowl with an electric handheld whisk or free standing mixer until frothy. About 3-4 minutes.
fluffy egg whites in a glass bowl on a white surface
  • This is then followed by more whisking and the addition of the sugar and cornflour, 1 heaped tbsp at a time as you whisk. This takes about 3-4 minutes. Use refined caster sugar. That is the standard white caster sugar you get everywhere. Unrefined caster sugar will alter the cooking time as well as the whole bake. Don't be tempted to put all the sugar in at once.
whipped egg white in a glass bowl with a red spatula resting on the side
  • Whisk until  it becomes satiny, shiny and VERY thick. If you lift the whisk out it will stay completely in a peak. The peak does not move at all. Think Mr. Whippy Ice-cream.
stiff whipped egg whites on a red spatula
  • On a flat baking tray lined with a silicone liner or baking paper dollop out about  9 meringue shapes. I use a big spoon and my finger but you could use 2 spoons.
individual meringues on a baking tray lined with silicone layer
  • Pop these shiny beauties in the oven for exactly an hour and ten minutes. Remove, leave for five minutes and carefully peel off the paper if using and allow to cool on a wire rack. They may well have a couple of cracks it's the nature of the beast. I use a flat bladed knife or spatula to help lift them off.
meringues on a wire rack with a bowl of strawberries in the background
Meringues

When are Meringues Done?

Meringues are done when they are slightly chewy within and the crust is not too thick. I have baked so many I have got to know how heavy they feel in my hand when they are baked. But that does not help you!

Every time though I still take a knife with a small blade and break into the bottom of one of the meringues. I make the hole just big enough so that I can check that the insides are not still wet and foamy. Usually with these timings they are perfect but different ovens do vary so I still use this test just in case.

Top Tips

  • Make sure your bowl and whisk are very clean. i.e no grease
  • Do not let any yolk get into the whites.
  • Put each egg white into separate cups as you separate them. Then add that egg white to the mixing bowl. This way you prevent the whole lot getting ruined if one breaks.
  • Make sure to whisk until the mixture is very thick and stiff. If you lift the whisk out the mixture it completely stays in a stiff peak.
  • Bake at 110 C/275 F/Gas Mark 1 for an hour and ten minutes only. You can bake in a hotter oven for less time but the crust will be thicker.
  • Use refined caster sugar (standard white caster sugar)- you can use unrefined but the crust will be thicker and the meringues more of a golden colour. If using unrefined sugar or even granulated sugar then only add 1 tsp of cornflour.
  • If you want to add another egg white for an extra 2 or so meringues then simply add another 50 grams/1.8 ozs of sugar.
  • You can experiment with a little red food colour to make some pretty pink meringues just perfect for Birthdays or Valentines Day. Any colours are ok to use actually to suit your occasion. Simply swirl a small amount of food colour/gel on the top with a teaspoon or cocktail stick.
  • Or brush food gel colour directly onto a piping bag before filling to make meringue kisses.

How To Store Meringues

  • They do keep rather well stored in an air tight container. At least 1 or 2 days in a cool, dry place. Moisture is their enemy and they will lose their crispness.
  • You can freeze meringues. Stored carefully in an air tight container they will freeze well for up to a month. It is important to defrost them out of their container to keep them away from any moisture, so a wire rack is perfect. Just let them come up to room temperature and use as normal.
  • You can freeze raw egg whites too. Simply put them in a freezer bag, plastic container or even in an ice cube tray. If using an ice cube tray when the whites are frozen transfer to a freezer bag or container for long term storage. They will keep for up to a year but it is wise to label them with the date. Defrost in the fridge and remember that freezing does not kill salmonella so the usual rules still apply.

The remaining egg yolks are great for adding richness to everything from pasta dishes to ice cream, custard to breads. I am careful to store them in a particular way. I use clingfilm scrunched up and pushed closely onto the surface of them and then another layer of clingfilm over the container they are in, usually a mug. This way it prevents a tough skin forming on the top.

Serving Suggestions

I like to serve strawberries and a bowl of softly whipped cream. I try hard to watch carefully as I whip the cream as it can become too firm very quickly and split. This is especially important if you are serving them as a hand held dessert al fresco for people to use the meringue to scoop out the cream from the bowl.

I have also served them with Stewed Apples and whipped cream.

glass bowl filled with meringues, a bowl of strawberries next to it.
Meringues

Another favourite is to whip some melted dark chocolate into the cream. You can make the meringues half the size and then sandwich them together with the chocolate cream and serve some raspberries along side.

You could substitute any fruit really. Kiwis work particularly well. I think if you can have a little bit of tartness in the fruit it works perfectly with the sweetness coming from the meringue.

Try my other incredible meringue recipes.

  • Chocolate Pavlova
  • White Chocolate and Raspberry Roulade
  • Strawberry Pavlova
  • Lemon Meringue Roulade
  • Pavlova Wreath
  • Easter Pavlova
glass bowl filled with meringues, a bowl of strawberries next to it.

Chewy Meringues

Apply To Face Blog
These are crisp and chewy Meringues guaranteed to please a crowd. Perfect for easy entertaining and outdoor eating.
4.86 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine English
Servings 6
Calories 139 kcal

Ingredients
 

  • 3 large egg whites
  • 200 grams caster sugar
  • 5 grams cornflour
  • ¼ tsp cream of tartar optional

Instructions
 

  • Pre heat your oven to 110° C/225°F/Gas Mark 1. Separate your 3 egg whites into a clean mixing bowl. Whisk the egg whites and cream of tartar until frothy and white. About 4 minutes.
  • Add the corn flour to the 200 grams/7 ozs sugar and mix before adding a heaped tbsp at a time to the meringue as you whisk. The meringue will start to thicken, whiten and become shiny. The whole whisking for the second time takes about 3-4 minutes in a free standing mixer at speed 5-6. Whatever you are using when it becomes very thick and shiny it is ready. The whisk should leave a peak when removed that does not move.
  • Spoon onto a lined baking tray 9 individual meringues. Use your spoon to make them look as you want. I like to try and make a peak on the top.
  • Bake for an hour and ten minutes before removing carefully onto a wire rack to fully cool. Give them a few minutes to cool on the baking tray before using a flat bladed knife or thin spatula to remove onto the wire rack.
  • Apply to Meringue Moustached Face

Video

Notes

All Nutritional Information is a guide only.
  • Separate your egg whites into a mug each time before placing in your mixing bowl. This way if your yolk breaks then it does not ruin the whole amount of separated whites. If the yolk does break and mix in to the whites then it is best to not use and rinse out the mug and use a fresh egg. Even a small amount of egg yolk in a egg white will prevent the whites whipping up thickly.
  • Make sure your bowl and whisk are very clean. i.e no grease
  • Do not let any yolk get into the whites.
  • Make sure to whisk until the mixture is very thick and stiff. If you lift the whisk out the mixture it completely stays in a peak.
  • Use refined caster sugar (standard white caster sugar)- you can use unrefined but the crust will be thicker and the meringues more of a golden colour. Only add 1 tsp of cornflour
  • If you want to add another egg white for an extra 2 or so meringues then simply add another 50 grams/1.8 ozs of sugar.

 

Nutrition

Calories: 139kcal | Carbohydrates: 33g | Protein: 1g | Sodium: 27mg | Potassium: 26mg | Sugar: 33g

All nutritional information is approximate and intended only as a guide.

Keyword comfort food, meringues, picnic food, summer recipes
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

Check out this article about Meringues that I wrote for BritMums. Lots of more fabulous meringue recipes.

Follow Me On

Twitter, Facebook and Instagram. I'd love to connect with you.

Reader Interactions

Comments

  1. Anna | Once Upon a Food Blog

    March 22, 2019 at 11:18 am

    I'm with you, homemade meringues that are crunchy on the outside but chewy in the middle are absolutely gorgeous, one of the best desserts you can make as far as I'm concerned. They are a totally different thing to the shop bought kind, I'm not surprised your kids devour them!

    Reply
    • applytofaceblog

      March 24, 2019 at 4:46 pm

      They are one of the best aren’t they. Every time I think OMG!!!

      Reply
  2. Jenny Paulin

    March 22, 2019 at 4:40 pm

    I love my meringues to be crispy on he outside and soft and mallowy on the inside, with chewiness too. Mmmmm yours look amazing! Bought ones are always too crispy for my liking. Thank you for sharing with #Bakeoftheweek x x

    Reply
    • applytofaceblog

      March 24, 2019 at 4:45 pm

      Thanks Jenny. The bought ones are like eating brittle chalk aren’t they!

      Reply
  3. Kelly | Foodtasia

    March 24, 2019 at 11:33 am

    I haven't actually had meringues before but I've been wanting to try them. Pretty sure I found the perfect recipe right here! Yours look and sound wonderful!

    Reply
    • applytofaceblog

      March 24, 2019 at 4:44 pm

      Thank you so much. They are pretty good!!

      Reply
  4. nancyc

    March 24, 2019 at 4:37 pm

    These are so pretty!

    Reply
    • applytofaceblog

      March 24, 2019 at 4:43 pm

      Thank you!

      Reply
  5. Monika

    March 25, 2019 at 12:59 pm

    Never made my own meringues but they do sound pretty easy to make, as you promise! They look gorgeous too:)

    Reply
    • applytofaceblog

      April 01, 2019 at 9:42 am

      Thank you. They so are!

      Reply
  6. Louise

    March 29, 2019 at 8:43 pm

    Best meringue recipe by far , gorgeous x

    Reply
    • applytofaceblog

      April 01, 2019 at 9:36 am

      Thanks sweet cheeks. To Oliver with love xxx

      Reply
  7. Lisa Alford

    March 31, 2019 at 6:38 pm

    Never have I ever had any meringue better than your home made beauties ??❤️

    Reply
    • applytofaceblog

      April 01, 2019 at 9:34 am

      Thanks so much beautiful!

      Reply
  8. Corina Blum

    April 03, 2019 at 9:46 am

    5 stars
    My kids also go completely crazy for meringues! They love them so I really should make them more often and that squishy centre is definitely the best bit!

    Reply
    • applytofaceblog

      April 04, 2019 at 2:10 pm

      I love how completely easy they are too. And how light they are so you can eat more x

      Reply
  9. Jacqui

    April 04, 2019 at 11:27 am

    5 stars
    Those meringues look perfect! I can't believe you didn't taste on until you were 36 that's almost tragic. Good that you are making up for lost time though

    Reply
    • applytofaceblog

      April 04, 2019 at 2:05 pm

      Don’t worry I can manage 3 at a sitting ???

      Reply
  10. Veronica

    August 20, 2019 at 4:11 pm

    Loved your tip about freezing egg whites. If I'm making a recipe that calls for egg yolks I normally tip the whites down the sink - not any more though!!!!

    Reply
    • applytofaceblog

      August 26, 2019 at 7:34 pm

      Such a brilliant tip isn't it?! Glad to be of service x

      Reply
  11. Janet

    May 16, 2022 at 7:17 am

    4 stars
    Final temperature given is incorrect says 110C/275F all others say 225F which is going to confuse some people if they read right to the end. Just a typo but needs changing. Otherwise this is a great recipe with clear instructions and tips.

    Reply
    • Jenny

      May 16, 2022 at 11:23 am

      Thank you very much Janet for giving me the heads up! Have amended x

      Reply
  12. Cathy

    May 01, 2024 at 11:10 pm

    If i were to make smaller meringues, say about 15, how much should I reduce the cooking time?

    Reply
    • Jenny

      June 05, 2024 at 8:58 pm

      I couldn't say for sure as I have not done this but I'm guessing bake for about 75 % of the time.

      Reply
4.86 from 14 votes (11 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Jenny

Jenny Portrait

Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

Copyright © 2025 Apply To Face Blog · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.