Ultimate Chewy Meringues: A Foolproof Method

DianaPuddings & Deserts, Recipes6 Comments

Ultimate Chewy Meringues: A Foolproof Method

Ultimate Chewy Meringues: A Foolproof Method

Do not be put off making your own meringues.  They are honestly very easy, and once you’ve home made chewy meringues you will never buy a dry supermarket packet again.

Honestly, I have had my fair share of meringue based catastrophes in the past.  But so long as you follow a couple of simple rules they are virtually foolproof.Ultimate Chewy Meringues: A Foolproof Method

Rules to follow for perfect every time chewy meringues:

  1. Use fresh fresh fresh eggs.  The yolk will stay much firmer, so they are much easier to separate.
  2. Make sure your equipment is scrupulously clean.  I wash my bowls and mixer in really hot soapy water and dry with a clean t-towel before starting, as any amount of grease will affect your egg whites.
  3. Add the sugar sloooowwwwly.  Allow the sugar to dissolve into the eggs a little at a time.
  4. Cook the meringues sloooooowly.

And now armed with this simple advise, you are ready to make foolproof meringues like a pro.


  • 4 Egg whites
  • 110g caster sugar
  • 110g icing sugar


Separate the egg whites and egg yolks.  It makes sense to have three bowls to do this.  1 for the yolk, 1 for the egg white you are breaking, and your mixing bowl to decant the other egg white into.  This way if you mess up on one egg you haven’t lost ALL of the whites.   (see Home Economics teachers, I was paying attention all those years ago!)

Ultimate Chewy Meringues: A Foolproof Method

Once you have all the whites, start to whisk on a low setting.  Continue until all of the egg is foamy and creates stiff peaks.  Build up the speed of the whisk.  There should be no runny egg liquid at the bottom.  The term “stiff peaks” just means that when you lift the mixer the egg whites create a peak that stays upright.  Don’t whisk past this point or the eggs will be “stretched” too far, and will collapse and go watery.Ultimate Chewy Meringues: A Foolproof Method

Next add the caster sugar a little at a time, whisking on a high speed making sure it has been absorbed before adding more.  Make sure this is added slowly, as otherwise the sugar can weep from the meringues during cooking. And nobody likes a sad meringue. Once all the caster sugar has been incorporated, spoon in the icing sugar, and fold in, until fully incorporated.Ultimate Chewy Meringues: A Foolproof Method

Spoon into mounds on a baking sheet lined with parchment or greaseproof paper.Ultimate Chewy Meringues: A Foolproof Method

Pre heat the oven to 150 degrees C.  Immediately that you place the meringues in the oven, turn the temperature down to 140 degrees C.  After an hour, turn the oven off, but leave the meringues inside while the oven cools for a minimum of an hour (overnight is perfect).  Make sure all of your family know they are in there (A post-it on the outside if necessary)……Mr PSGC has been know to crank up the oven without checking the contents on more than one occasion rendering my meringues to charred offerings.


The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside.  They will also go a slightly milky coffee colour.  this is how our family likes them.   If however you want a more pristine white, and drier (think shatter on contact with fork); Reduce the oven temp to around 100 degrees C and keep them in until the bottom is hollow.Ultimate Chewy Meringues: A Foolproof MethodUltimate Chewy Meringues: A Foolproof Method

No Hands Meringues

Mr PSGC has helpfully invented the very popular  “No Hands Meringues” Game.  A very popular suggestion.

Sorry / You are welcome (delete as applicable!)

Ultimate Chewy Meringues: A Foolproof MethodA very ladylike method of eating meringues.Ultimate Chewy Meringues: A Foolproof MethodOh to be 10 again!Ultimate Chewy Meringues: A Foolproof MethodUltimate Chewy Meringues: A Foolproof Method

DianaUltimate Chewy Meringues: A Foolproof Method

6 Comments on “Ultimate Chewy Meringues: A Foolproof Method”

  1. susan t.

    WOW these turned out great. Made them tonight., & tried a few after turning off the oven & sitting in the oven for about 40 mins. Nice and chewy on outside, fluffy inside and light golden brown exterior. Never have made just meringues before (lots of pies & a Pavlova however). I am going to let them continue to sit in the turned off oven to dry out the inside just a bit more, but my hubby & I really liked them. Oh, btw, I added vanilla, and I used 6 egg whites since I had them leftover from making a Key Lime Pie couple days ago (used the sugar to half again specied on recipe). Not sure how to store these once I take out of oven in the morning (it’s just the two of us & lol no kids around to gobble up). Hope you can advise. I will make these again. I love that you use Powdered Sugar/icing sugar vs Granulated sugar (aside from the extra fine/Castor sugar). Nice texture. Used my immersion mixer with the whisk attachment to beat whites, & incorporate the Castor sugar, in the very tall container that comes with it (loved the no splatter). Thank you for this great recipe. 😋

    1. Diana

      Thanks for the message Susan. I love hearing from people who have tried my recipes or creative projects. In terms of storing (if they hang around long enough) you can store for a week in an airtight container. When I make these they tend to go within hours not days. I love that you incorporated vanilla too. I must give that a try. Makes me also want to experiment with almond or other flavourings too. Diana xx

  2. Julia Geraghty

    Hi Diana, ’tis I bicciebakingmama! I have just very much enjoyed reading your blog, love all the humour! I have been quite successful recently in my meringue making but have always used only caster sugar. I will have a go next time using your recipe and let you know how it goes! Your ones look amazing so I have high hopes.

    1. Diana

      Aha Julia Tis U bicciebakingmama !. Thankyou for coming over to say hello, and your lovely comment. I always used to be so scared of meringues. Its a nice feeling when you crack them isn’t it, and realise not that difficult. Let me know how you get on – I have no doubt they will look perfect, if your previous baking pics are anything to go on. 🙂

      Di x

  3. Kanchan@ The Intrepid Misadventurer

    That is a very good technique to apply while eating meringues! I second it with gusto ;P I have tried making these Diana, and they’ve resulted in several things, none of them were edible meringues. I remember heading down to M&S and getting some everytime I needed (almost a year now and you’ve whet my appetite!). I’m bookmarking this for the holidays, I shall try again! x

    1. Diana

      Meringues used to be my achilles heal. They would always go wrong and cause me so much stress – lots of watery egg at the bottom of me bowl, or the whites wouldn’t whip. So many recipes use beaten egg that I would just avoid making. Def the scrupulously clean bowl made a lot of difference.

      If you do make them, I have to insist on “NO HANDS MERINGUES” !

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