Crunchy-crisp, feather-light and sweet, meringues are very easy to make, they're nonfat and fairly low in calories, and they add an elegant — and gluten-free — touch to the cookie plate.
There are several types of meringue: the sweetened, beaten egg whites that form the "islands" of floating island (also known in French as île flottante); the partly cooked toppings of lemon meringue pie and other meringue-topped desserts; and the classic dry featherweight meringue.
Melt-in-your-mouth, homemade meringue is an ethereal delight, whether it's piled high on a pie, baked into crispy, cloud-like meringue cookies, or cradling fruit for a delicate Pavlova. Here are all the tips and tricks you need to whip up perfectly light and airy egg white meringue from scratch.
Learn how to make fluffy meringue for topping pies, meringue cookies, pavlovas and more. The recipe uses only 3 ingredients!
This easy meringue recipe can be used to make meringue cookies or a stunning pavlova. It comes together in minutes and bakes up to crisp-chewy perfection.
French meringue is the most straightforward type to prepare at home for pies. Using room temperature egg whites helps achieve a consistently stable volume. Superfine sugar dissolves quickly for a creamy, smooth meringue texture. There's nothing quite like a fluffy, dreamy meringue to top your pie.
Making a perfect meringue is a skill that every home baker should have in their repertoire. A gorgeous topping for cakes, cupcakes, and pies, as well as a great base for cookies and mousses, and more, meringue is a fundamental pastry technique you'll want to know.
Try these variations, Hazelnut meringues with hazelnut praline & chocolate sauce, Almond meringue with summer berries or Pecan toffee meringue with mulled pears.