Crispy Homemade Meringues – Simple Two-Ingredient Recipe
These light and crispy homemade meringues are made with just egg whites and sugar. Perfectly sweet and airy, they’re delicious on their own or as a topping for desserts. Add cocoa or almond flour for a flavorful twist.
Ingredients
- 4 egg whites
- 8 tablespoons sugar
- 2 tsp Vanilla sugar optional
Instructions
- Preheat the oven to 100°C (212°F).
- Separate the egg whites from the yolks carefully — make sure no yolk gets into the whites, or they won’t whip properly. (Save the yolks for lemon curd or pastry cream.)
- Beat the egg whites in a clean glass or stainless-steel bowl until soft peaks form.
- Gradually add the sugar (and the vanilla sugar, if using), one spoonful at a time, while continuing to whisk until the mixture is thick, glossy, and the sugar has dissolved.
- Pipe or spoon small mounds of meringue onto a baking sheet lined with parchment paper.
- Bake for 50–60 minutes, or until the meringues are crisp and dry on the outside. Let cool completely before removing from the paper.
- Store the meringue cookies in an airtight container at room temperature for up to two weeks. Keep them away from moisture and humidity to maintain their crisp texture.
Notes
For almond or nut meringues, gently fold in a few tablespoons of finely ground almonds or nuts.
For chocolate meringues, sift in 2 tablespoons of good-quality cocoa powder before piping.
Store meringues in an airtight container to keep them crisp.