• Measure all ingredients accurately. One egg white weighs approximately 25g.
  • Make sure there is no trace of egg yolk in the whites.
  • Only start adding the sugar after the egg whites have reached stiff peak, otherwise the mixture will be too soft.
  • Do not over beat once the sugar is added. The mixture should be stiff peak and glossy.
  • All equipment should be spotlessly clean.
  • Egg whites a few days old are better then really fresh ones.
  • The mixture needs to be whisked to very stiff peak. At least 10 minutes.
  • The oven needs to be preheated and the tins lined with baking paper so that the meringues can go into the oven immediately.
  • Meringues are cooked when they lift off the baking paper easily.
  • Cooking times depend on the size.
  • Ideally they can cool best in the oven, turned off after cooking.
  • If the meringues start to weep they were cooked for too long or at too high a temperature.
  • Meringues will keep well in a dry airtight container for up to two weeks.
Wee Buns Cookery School

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