Vanilla Meringues

November 21st, 2007


I am a little bit of a sugar addict, and not surprisingly, these are one of my favorite desserts. And since I moved to New York, I’ve been on a quest to find good meringues. I’ve had an occasional almost-success (the pavlova at Balthazaar is delicious, although not quite what I was looking for), but it’s largely been a devastating failure. Too often they’re made with some strange flavoring, coloring, or (worst of all) nuts, which is most certainly not what I’m looking for. So I knew I had to learn to make my own.

Unfortunately, I attempted this recipe twice and completely failed. I was attempting to beat the eggs and sugar myself with a whisk, and I think I just don’t have the arm power. Rather than being light and fluffy, they were soup-like in the bowl and completely flat on the baking sheet. So, I caved and bought a hand mixer, which I can already tell is going to be a wonderful addition to my little kitchen. If only because now I can make these every single night…

Vanilla Meringues

2 egg whites
1/2 tsp vanilla extract
1 1/2 cups sugar

1. Preheat the oven to 200 degrees.
2. In a glass or metal bowl, whip egg whites and vanilla until foamy.
3. Pour in sugar slowly, while continuing to whip the egg whites.
4. When the mixture becomes stiff, stop mixing (if you can turn the bowl upside down without the meringue mixture falling out, that’s stiff enough)!
5. If you have a pastry bag, transfer the egg white mixture into it, and pipe the meringue out onto a baking sheet coated in wax paper. If not, just spoon the meringue out in large dollops.
4. Bake for 1 hour at 200 degrees.

Makes about twelve large meringues.

Tags: desserts · food

18 responses so far ↓

  • 1 MyKitchenInHalfCups // Nov 21, 2007 at 11:17 pm

    Amazing what electricity can do isn’t it! 
    My dad used to make these when I was growing up and they are so fun and just the right amount of sugar!
    Your Meringues are gorgeous!

  • 2 Katy // Nov 22, 2007 at 12:41 am

    Thanks!  I was worried about what they’d look like, since I wasn’t using a pastry bag, but sometimes a spoon works just as well! 🙂

  • 3 Cate // Nov 23, 2007 at 2:35 am

    It took me a couple tries to nail down meringues too, which frustrated me since they always look so easy to make.  Yours look divine!

  • 4 Katherine // Nov 23, 2007 at 2:12 pm

    I LOVE meringues. I’ve sometimes made them by turning the oven on to 200, but then turning it off before the meringues go in. Then you leave them in there overnight. It probably makes them more uniform in texture throughout, though that’s not always what you want. I think they can be so good when they’re a bit gooey in the middle. 🙂

  • 5 Michelle // Nov 23, 2007 at 4:17 pm


    If you don’t have a pastry bag, you can use a ziploc bag and cut off a tiny corner.  I’ve done that before and works just fine.

  • 6 kellypea // Nov 24, 2007 at 2:42 am

    I’ve never made these before, but recently had some with tiny flecks of chocolate mixed in.  They were excellent.  I, too, suffer from not having the “arm power” and have to get my husband to finish up.  Thankfully, he enjoys all that whipping.  Beautiful photo, btw!

  • 7 Katy // Nov 25, 2007 at 1:00 am

    Cate — thanks!

    Katherine — yeah, I saw that method in some recipes and I might try it next time!  Mine definitely were gooey in the middle, but exactly, so yummy in a different way.  🙂

    Michelle and Kellypea — thanks!

  • 8 la petite gourmande // Nov 28, 2007 at 3:49 am

    Sadly, I’ve never been brave enough to try meringues.  This sounds so amazingly do-able, I will have to give it a try!  Do you find that the weather really does affect them?

  • 9 Katy // Nov 28, 2007 at 2:47 pm

    Well, it’s been super dry in NY lately (at least, I think it has bc I wake up with chapped lips every monring) — so maybe the weather did have some effect!  I’ll have to make them in the summer and see.  They have been my favorites since I was about 9 or 10 years old!  However, I have definitely learned my lesson: I’m never making them alone in my apartment every again!  I had eaten about six before I was even mildly sick of them. 🙂

  • 10 eunjinko // Sep 19, 2009 at 3:08 pm

    it looks very delicious i want to eat theeem!!!!!!!!!!!!

  • 11 Annabelle // Jan 30, 2010 at 10:36 am

    When did you change from regular sugar to confectioners sugar?

    What size tip did you use for the Peppermint…they look so profesional.

  • 12 admin // Jan 30, 2010 at 9:08 pm

    i use both regular and confectioners sugar pretty much interchangeably, depending on what i have on hand.  for the peppermint, i used the largest star tip — i think maybe it’s #2?

  • 13 Disgruntled cook // Aug 6, 2010 at 2:36 am

    they were too sweet and we put them in the oven for 10 minutes and they burnt! in the end we had to bake them for 5 minutes ONLY!

  • 14 Julie // Aug 6, 2010 at 2:50 am

    What a terrible waste of time. I agree with ‘disgruntled cook’. Not only were they too sweet, they also lacked the signature melty-ness of meringues.

    I just looked up another recipe from YouTube (LucysKitchen’s channel) and she waited till the egg whites were stiff, not until both the egg whites AND the sugar were stiff. I have been cruelly misled, madam, and I shan’t be coming to this site anytime soon.

  • 15 Jesse // Aug 9, 2010 at 5:41 pm

    @Disgruntled, @Julie

    I think the temp is in degrees F so only about 95 degrees C (very rough conversion) but I do agree with the peaking of the egg whites before adding the sugar.

    These came out just fine.


    – Jesse

  • 16 Jo // Jun 28, 2011 at 3:21 pm

    My batter doesnt get to be stiff when I mix it even with our electric mixer, what can I do to make this better??

  • 17 Darcy // Aug 8, 2012 at 7:00 pm

    I’m making these right now!!! Soooo excited!!!

  • 18 upset chef // Aug 19, 2015 at 1:36 pm

    after you add the sugar, it completely doesn’t get stiff at all.. wasted all of these good ingredients for nothing. VERY disappointed..

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