Easy Meringues with leftover egg whites

Easy Meringues with leftover egg whites

Finally I have found the right recipe for Meringues. I have tried different recipes, but always ended with bad results. Now the first thing that comes to my mind when I have leftover egg whites is the following recipe. My daughter loves meringues and every time I bake some, I always try to hide them from her (of course I don’t want her to eat all that sugar at once ☺).


  • 4 egg whites (room temperature)
  • 1/2  cup caster sugar
  • 1/2 cup icing sugar

Serving 30 small meringues

Prep time: 1 hour 40 min

  1. Preheat the oven to 100°C.
  2. Pour the egg whites in the mixing bowl and start mixing until soft peaks form  (the egg whites should be at room temperature, this way they will whip better).
  3. Add the caster sugar and continue beating until stiff.
  4. Sift the icing sugar and add to the egg whites. Carefully fold it with a spatula taking care not to over mix or the egg mixture will become runny.
  5. Line a baking tray with parchment paper and using a tablespoon or a pastry bag shape the meringues leaving 2 to 3 cm space between them.
  6. Bake in the preheated oven for about 1 hour and 20 minutes or so.
  7. The meringues will be ready when they feel dry when touched.
  8. Store in an airtight container.

Optional: For a better presentation you can add a few drops of food colour after Step 4  .

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