Light and Crispy Homemade Meringues
These cloud-like meringues are wonderfully crisp on the outside and melt-in-your-mouth soft on the inside. Made with just a few pantry staples, they're an elegant yet effortless treat that stays perfectly crispy for days — ideal for entertaining or a simple everyday indulgence.
🛒 Ingredients
20 servings
- 3 large egg whites (at room temperature)
- 1 cup (200 g) granulated sugar
- a few drops of fresh lemon juice
- 1 pinch of salt
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Directions
- 1
Preheat your oven to 210 °F (100 °C). Line a baking sheet with parchment paper.
- 2
Carefully separate the egg whites from the yolks, ensuring not a single drop of yolk gets into the bowl.
- 3
In a clean, completely grease-free bowl, beat the egg whites with a pinch of salt at high speed until stiff, glossy peaks form.
- 4
Add the sugar gradually, one tablespoon at a time, beating continuously at medium-high speed until fully incorporated.
- 5
Add a few drops of fresh lemon juice and beat for another 2 minutes until the meringue is thick, shiny and very stiff — it should hold its shape firmly.
- 6
Using two tablespoons, drop small rustic mounds onto the prepared baking sheet, spacing them slightly apart.
- 7
Bake for 1.5 to 2 hours until completely dry and crisp to the touch. Turn off the oven and let the meringues cool inside with the door slightly ajar.
💡 Chef's Tip
Ensure your bowl and beaters are spotlessly clean and grease-free — even a tiny trace of fat will prevent the egg whites from whipping properly. Store in an airtight container away from moisture for up to 2 weeks.
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