The secret of making great meringue

The secret of making great meringue

Author Neta


  • 70 gr egg whites
  • Pinch of salt
  • 140 gr granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar


  1. Heat oven to 80°C (176°F). Prepare a baking sheet with baking paper.
  2. In a stand mixer whip egg whites and salt until foamy. Add the sugar, a little at a time, while continuing to whip. Keep whipping for 9 minutes and add the vinegar and vanilla extract, keep whipping for 1 more minute. The foam should be very stiff, glossy, and extremely smooth, but not dry.
  3. Spoon the mixture into a large pastry bag fitted with desired pipe tip, pipe kisses to baking sheet 1/2 inch apart.
  4. Bake for 3 hours until meringue is firm and dry.

Recipe Notes

*As you can see I sprinkled some of my meringues with coco nibs
You can keep meringues in an airtight container for up to 3 weeks.