Friday, 20 December 2013


Meringues have always been a treat at christmas time for me and my sister. As I got older I wanted to learn the secrets to making them. Last year I made some and kind of failed miserably. But this year I have finally done it! Light, crispy and as close to perfection as I think I will ever get.

There is no real recipe, it's just two tablespoons of regular white sugar for every large egg white you use. I used four whites and eight tablespoons of sugar and got two very full baking sheets of meringues.

Before starting make sure your utencils are extremely clean and dry. I suggest using a big glass bowl if you have one, because plastic bowls can have a film of grease that can ruin your whites without you even noticing. And a the bigger the bowl, the more room your whites have. When you are sure that your utencils are clean, get your whites in the bowl. Start whipping them and once they are frothy start adding the sugar one tablespoon at a time. When the first addition has disappeared add in the next continuing until all the sugar has been dissolved and your whites are stiff and glossy. You know they're done once you can turn your bowl upside down and everything stays put.

When your basic meringue is done you can put it in a piping bag and pipe your meringues on a baking sheet lined with parchment paper, or use two spoons and spoon them on and put them in the oven. 

Of course I couldn't stop there. My favourite meringues have a little bit of this.

It's like my this rounds secret baker friend knew I'd be needing this because this is what I received in this months package

You can add finely chopped chocolate or pretty much anything like that. I added this in my meringue just simply by pouring some in and mixed it with my electric mixer shortly. And if you want to colour them, add a little bit of gel food colouring.

Here's what I ended up with.

I used a piping bag and a big star tip. After this they go in a 100 degree oven for an hour. Then you turn the oven off, open the oven door slightly and leave to cool overnight. 

This picture is taken the next morning. You can see that they've gone matte but no other change. They look tan because of the lighting, if your oven temperture is correct there is no browning.

So there you have it, meringues my way. Give them a try and let me know how you did in a comment below or tag me on Instagram @tinyk02!


  1. Marengint ovat ihania, en olekaan pitkään aikaan niitä tehnyt. Tuttufrutti crushia on kaapissa, pitäisiköhän siitä tehdä... :)

    - SLY 25 emo

    1. Ehdottomasti jos vaan kärsivällisyyttä riittää!

  2. wow, it never cross my mind that turkish pepper candies could be used for merengues. How was the taste? Is it hot? Looks nice!

    1. Well there is a hint of heat but it isn't bad at all. The taste can be adjustetd woth the amount of crush you put in, I put a lot :D

  3. Ihanan näköisiä ja makukin on varmasti erilainen, mutta hyvä.
    Onnellista tulevaa Uutta Vuotta
    Toivottelee sly parisi