Perfect Snowy White Meringues

- Advertisement -


  • 3 size 7 egg whites
  • 3/4 cup caster sugar
  • 1/2 teaspoon vinegar


Preheat oven to 60 C. Whisk egg whites with an electric mixer until soft peaks form.  With the motor running gradually add the sugar a spoonful at a time allowing for it to be well incorporated after each addition.  Beat until sugar is completely absorbed and when your rub mixture between your index finger and thumb there are no grains of sugar.  Lastly mix in vinegar.

Place large spoonfuls of mixture onto a baking paper lined tray.  Bake for 4 hours until meringues feel firm and hollow when tapped at the base.
Turn the oven off and allow to cool in the oven completely.

Store in an airtight container.


Leave a Reply

Your email address will not be published.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

One thought on “Perfect Snowy White Meringues

  1. Followed this to the letter… (and by to the letter, I mean it, not the usual interpretation whereby I passingly acknowledged that there was a recipe/ methodology somewhere in the vicinity of the ingredients).

    Have a collection of soft, sponge-y extremely non-crispy meringues…
    (which is extremely disappointing – because the perfect pav recipe I used the other week, turned out fabulously.

    Anyway, I’ve whacked the oven up to @ 120deg… and am watching the meringues like a hawk. They’ve already swelled up like balloons – so I am guessing that the 60degs in my [pretty new] oven simply wasn’t hot enough to allow heat expansion and concomitant crisping.

    Will check in half – if left to last resorts I’ll shrug and Eton Mess it :)