How to make the perfect meringue


It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini in the 18th century. However this claim is contested; the Oxford English Dictionary states that the French word is of unknown origin. It is sure nevertheless that the name meringue for this confection first appeared in print in François Massialot’s cookbook of 1692. The word meringue first appeared in English in 1706 in an English translation of Massialot’s book. Two considerably earlier seventeenth-century English manuscript books of recipes give instructions for confections that are recognizable as meringue, though called “white biskit bread” in the book of recipes started in 1604 by Lady Elinor Fettiplace of Appleton in Berkshire (now in Oxfordshire), and called “pets” in the manuscript of collected recipes written by Lady Rachel Fane of Knole, Kent. Slowly baked meringues are still referred to as “pets” (meaning farts in French) in the Loire region of France due to their light and fluffy texture.

Meringues were traditionally shaped between two large spoons, as they are generally at home today. Meringue piped through a pastry bag was introduced by Antonin Carême.


  • 4 large egg whites
  • 250 g Caster sugar
  • 1 teaspoon Cream of tartare ( tartaric acid)

Method : Separate your egg whites carefully, be careful not to put any yolk in it. Place your egg white into the mixer bowl, add the cream of tartare and start whisking on medium speed for a couple of minutes. Once your egg whites reach soft peak, slowly add the sugar little by little. Once the egg whites hold its peak, the meringue is ready.Line a flat baking tray with baking paper and spoon the meringue on to the tray in a round shape. For a meringue approximately 10 centimetres, bake it at 150 degrees Celsius for about 45 minutes oven on, then turn the oven off leaving the meringue inside until the oven has cooled down.  Take the meringue out of the oven. They should be crunchy on the outside and chewy on the inside.

Serving suggestion: You can enjoy your meringue with a cup of coffee or tea, or even with a little bit of jam or just as is.

To check out the how to video click on the link here :

Bon appétit,

Le Fermier




2 thoughts on “How to make the perfect meringue

  1. Is it possible to over whip the egg whites? I always worry about this and wind up adding the sugar too early or too quickly…

    1. Hi Dianne, once the eggs are about half whipped, you can start to add the sugar, you’ll know when it’s when the whites just hold it’s shape when you do a peak , you can over whip them , once the sugar is added just whisk until dissolved , also use tartaric acid it help to stabilize the eggs white! Let me know if you need anymore help:)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s