How to Make Meringues

Rule: 1 egg white + 55g caster sugar

  • 4 medium egg whites, at room temperature
  • ¼ tsp cream of tartar
  • 225g caster sugar

Step 1: 
Set the oven to 120°C. Line your baking trays with baking paper. Put eggs and cream of tartar into a bowl.

Step 2: 
Add sugar—3 tbsp at a time—while lightly whisking.

Step 3: 
Whisk (or use an electric beater) until stiff, with a glossy appearance.

Step 4: 
Dab a bit of the meringue mixture on each corner of the tray to stop the baking paper from moving around when in the oven. Scoop 2 heaped tbsp of the mixture per meringue. Bake for 45–60 minutes. Turn down to 60°C and cook for a further 30 minutes.

Graham Beck Brut NV

complements this dish.

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Recipes by Diane Heierli, Photography C&D Heierli