Just two ingredients, but a couple of habits make the difference between crisp, glossy meringues and ones that weep or collapse.
Ingredients
- 4 egg whites, at room temperature
- 220g caster sugar
- 1 tsp cornflour (optional, for a chewier centre)
- 1 tsp white wine vinegar (optional)
Method
- Preheat the oven to 110°C (Gas ¼) and line a baking tray with baking paper.
- Whisk the egg whites in a completely clean, grease-free bowl until they form stiff peaks.
- Add the sugar a spoonful at a time, whisking well between each addition, until the mixture is thick, glossy, and holds its shape.
- Fold in the cornflour and vinegar if using, for a marshmallowy centre.
- Spoon or pipe onto the tray into rounds or nests.
- Bake for about 1½ hours, until crisp and dry, then turn the oven off and leave the meringues inside to cool completely -- this stops them cracking.
Why the bowl has to be spotless: any trace of grease or a speck of yolk in the bowl will stop egg whites whisking up properly, which is why bakers are so fussy about starting with a completely clean bowl.
Related reading
Only used the whites? Put the leftover yolks to work in our hollandaise sauce or quiche Lorraine. See all egg recipes.