Crispy Homemade Meringues
Three simple ingredients, a gentle oven, and you get meringues that shatter on the outside and melt on the inside. It's the easiest way to use up those leftover egg whites sitting in your fridge. A touch of lime zest adds a fresh little twist that makes all the difference.
🛒 Ingredients
20 servings
- 5 egg whites, at room temperature
- 4 cups caster sugar (about 800 g)
- 1 unwaxed lime
- 1 pinch of salt
- 1 teaspoon lime juice
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Directions
- 1
Preheat the oven to 100 °C (210 °F) and line a baking tray with parchment paper.
- 2
Whip the egg whites with the pinch of salt until they hold very stiff peaks and the bowl can be turned upside down without moving.
- 3
Keep whisking and add the sugar one spoonful at a time until the mixture turns glossy, smooth and holds a firm bird's beak.
- 4
Stir in the lime juice, then finely grate a little zest over the top — just enough to perfume the mixture.
- 5
Spoon or pipe small mounds onto the tray, leaving plenty of space between them.
- 6
Bake for about 10 minutes; if the meringues haven't puffed up, give them 5 more. They should stay pale, feel dry and lift off the paper easily.
💡 Chef's Tip
Add the sugar slowly — it's what builds the structure. If your meringues crack or collapse, the oven was usually too hot or the whites weren't stiff enough. Store them in an airtight tin: humidity is their worst enemy.
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