Our meringue recipes are easy dessert ideas to make at home. Whisk up a pavlova, classic Eton mess, lemon meringue pie and more with our meringue recipes. Plus, we've given our best tips and tricks to achieving the ultimate stiff peaks
Learn how to make the perfect meringue and achieve stiff peaks every time with our easy meringue guide. We give you expert tips on which eggs to use, how to cook meringues and how to create the perfect meringue mix.
We’ve also collated our best easy meringue recipes from meringue cookies to super easy chocolate meringues, along with the secret recipe to Yotam Ottolenghi’s pistachio and rosewater meringues.
Our stand out recipe is our perfect lemon meringue pie recipe that’s really impressive but super easy to make, check it out here…
How to make perfect meringues…
Which eggs should I use to make meringues? You need fresh eggs for meringues, the fresher the better. Utensils without any grease on them (including from egg yolks) are essential for making meringues, or the whites will be difficult, if not impossible to whisk. A glass or metal bowl will work better than a plastic one as fat clings to plastic.
How do I know when my meringues are cooked? Make sure your meringues are thoroughly cooked and don’t be tempted to take them out early. Under cooked meringues weep uncooked egg white from the bottom; overcooked meringues end up with beads of sugary moisture on top.
Why do I need to cool meringues? Leave the meringues to cool in the oven so they dry out thoroughly. Because of their high sugar-content they will always be susceptible to absorbing moisture from the air, so making them on a humid day or in a steamy kitchen may end in a stickier meringue.
How do I crack eggs? Separating the egg yolk and white can be a traumatic ordeal for the novice baker whilst making meringues. But once you have nailed the old crack and divide, the top tip is to avoid touching the whites with your hands whilst doing so. As they generate dirt and fat from your hands will stop the egg whites from whisking up to stiff peaks.
How do I line a baking tray to bake meringues? When lining the tray with parchment paper don’t put any fat/butter on the tray to make the paper stick, this fat will react with the protein in the egg and stop them from cooking correctly.
How do I create stiff meringues? Whisking up egg whites to make meringues can be difficult. Add a pinch of cream of tartar and egg white powder (meriwhite) to the egg whites whilst whisking and you will get stiff peaks in no time.
Check out this classic family dessert recipe. With just the right amount of crunch on the outside and chewy marshmallow filling this impressive foolproof recipe will make a show-stopping dessert at your next summer dinner party.
Yotam Ottolenghi and Sami Tamimi of London-based restaurant and deli Ottolenghi say the secret to their famous meringues is a good freestanding electric mixer. Making them by hand is out of the question (your arm muscles would never cope) and using a handheld electric mixer is not practical – the mixture gets too firm for most machines. They recommend heating the sugar to help it cook the egg white as the meringue is being beaten, this gives a stable mixture.
Chocolate brownies in cute cupcake form, topped with light and fluffy meringue for an extra special twist. Serve these easy brownies with tea and enjoy the compliments! Find our favourite brownie recipes here…
We love lemon meringue pie, but we’ve given it an update with this raspberry version. It’s easy to make but looks really impressive, plus, you can make it ahead, making it perfect for a dinner party dessert.
This is a great way to make use of lemons. Italian meringue is made with hot sugar syrup rather than regular sugar. This starts to cook and stabilise the egg white, so it needs no further cooking in the oven. You’ll need a sugar thermometer to get the right consistency for the syrup.
This passion fruit tart with meringue is a real show-stopping dessert – perfect for a dinner party. We use Billington’s golden caster sugar because we like the flavour, but it will make the meringue slightly less white than you may be used to.
The Italian dessert, semifreddo, is an ice cream with a mousse-like texture. This recipe not only looks impressive, but can be made in advance for easy dinner party entertaining. Plus, there’s no churning required. Try our favourite Italian dessert recipes here…
This gooseberry and elderflower meringue pie is a wonderful twist on lemon meringue pie and is a great dessert to make when gooseberries are in season. The bought shortcrust pastry makes the recipe much more straightforward too.
Choosing between pavlova and cake is futile when you can combine the two. These coconut cupcakes look fancy but are deceptively unchallenging to put together. Serve to guests with ice cream as a dinky dessert. Try our fun cupcake recipes here…
A classic English dessert that makes the most out of succulent, sweet British strawberries that are in season. Strawberries, meringues and cream make a heavenly combination. Use ready made meringues to make this dessert really simple.
If you like your desserts light as air this one’s for you. Fluffy meringue is used as a topping for a sweetened apple compote then baked until golden. Serve for a special family gathering or a dinner party for friends.