Making meringue with sugar and egg whites is easy when you use the right ratio. For crisp meringue cookies, combine 3 large egg whites with 1 cup (200 g) of sugar, whip until stiff and glossy, then bake slowly at 200°F (95°C). The result is light, sweet cookies with a delicate crunch.
This easy meringue recipe needs just two main ingredients. You can also adjust it to make meringue with one, two, or four egg whites.
What Is a Basic Meringue Recipe?
A basic meringue recipe combines whipped egg whites and sugar to create a light, airy mixture. Baking it slowly produces crisp meringue cookies that melt in your mouth.
French meringue is the easiest version for beginners because it does not require cooking sugar syrup or using a double boiler.
The secret is adding sugar gradually and whipping until the mixture forms stiff, glossy peaks.
What Ingredients Do You Need for Easy Meringue?
You only need egg whites and sugar to make traditional meringue cookies.
Ingredients
- 3 large egg whites (approximately 100 g)
- 1 cup (200 g) superfine or caster sugar
- 1/4 teaspoon cream of tartar (optional)
- 1/2 teaspoon vanilla extract (optional)
Egg whites: Use fresh egg whites without any traces of yolk. Separate them while cold, then let them approach room temperature before whipping.
Sugar: Caster sugar dissolves more easily than coarse granulated sugar, helping create a smoother meringue.
Cream of tartar: Helps stabilize the egg-white foam but is not essential.
Vanilla: Adds a light, sweet flavor.
How Do You Make Meringue With Sugar and Egg Whites?
Making homemade meringue involves whipping egg whites, gradually adding sugar, shaping the mixture, and baking at a low temperature.
Step 1: Prepare the Oven
Preheat your oven to 200°F (95°C).
Line a baking tray with parchment paper. Make sure your mixing bowl and whisk are completely clean and dry.
Step 2: Whip the Egg Whites
Place three egg whites in a large bowl.
Add cream of tartar, if using, and beat with an electric mixer until the whites become foamy and form soft peaks.
Step 3: Add the Sugar Gradually
Add the sugar one tablespoon at a time while continuing to beat.
Keep mixing until the meringue becomes thick, smooth, and glossy.
Rub a small amount between clean fingers. If it feels gritty, continue whipping briefly to help dissolve the sugar.
Step 4: Beat Until Stiff Peaks Form
Continue beating until the mixture holds stiff peaks when you lift the whisk.
Add vanilla and mix briefly.
Avoid overbeating, which can make the mixture dry and grainy.
Step 5: Shape the Meringues
Transfer the mixture to a piping bag or use a spoon to make small mounds.
Arrange approximately 24 meringues on the prepared baking tray, leaving a little space between them.
Step 6: Bake and Cool
Bake for approximately 90 minutes, or until the meringues are dry and release easily from the parchment.
Small cookies should be baked until safely cooked through; when checking with a suitable thermometer, aim for a center temperature of at least 165°F (74°C).
Turn off the oven and leave the meringues inside for about one hour to cool gradually.
Remove and store in an airtight container after they have cooled completely.
How Much Sugar Do You Need for 1 Egg White for Meringue?
For crisp French meringue cookies, use approximately 66 g of sugar for one large egg white weighing 33 g.
A useful starting ratio is two parts sugar to one part egg whites by weight.
| Egg whites | Approximate weight | Sugar needed |
| 1 egg white | 33 g | 66 g |
| 2 egg whites | 66 g | 132 g |
| 3 egg whites | 100 g | 200 g |
| 4 egg whites | 132 g | 264 g |
| 5 egg whites | 165 g | 330 g |
Weighing the egg whites and sugar gives more consistent results because egg sizes vary.
How Do You Make a 1 Egg White Meringue Recipe?
For a small batch, use 1 large egg white and 66 g of caster sugar.
Whip the egg white until foamy, gradually add the sugar, and continue beating until stiff peaks form.
Pipe approximately eight small meringue cookies and bake at 200°F (95°C) until dry and thoroughly cooked.
This is a convenient recipe when you have just one leftover egg white.
How Much Sugar Do You Need for 2 Egg Whites?
Two large egg whites weighing approximately 66 g need 132 g of sugar for crisp meringue cookies.
Follow the same whipping and baking method as the main recipe. This quantity makes approximately 16 small cookies.
Avoid adding all the sugar at once because gradual incorporation produces a smoother and more stable mixture.
How Do You Make a 3 Egg White Meringue Recipe?
A three-egg-white meringue recipe uses 3 large egg whites and 200 g of caster sugar.
Beat the egg whites until soft peaks form, add sugar gradually, and continue whipping until stiff peaks develop.
Pipe the mixture into approximately 24 small cookies and bake at 200°F (95°C) for around 90 minutes, adjusting for size and doneness.
This is the main recipe described above.
How Much Sugar Do You Need for 4 Egg Whites?
For four large egg whites weighing approximately 132 g, use 264 g of sugar, or about 1⅓ cups.
This makes approximately 32 small meringue cookies.
The technique remains the same, but you may need two baking trays. Keep the cookies similar in size for even drying.
Can You Make Meringue Without Cream of Tartar?
Yes. Meringue can be made with only egg whites and sugar.
Cream of tartar helps stabilize the foam but is optional. You can also add a few drops of lemon juice for a similar effect.
The most important factors are using a grease-free bowl and incorporating the sugar gradually.
Can You Use Regular Sugar or Carton Egg Whites?
Regular granulated sugar works, although caster sugar dissolves more quickly and usually creates a smoother mixture.
Carton egg whites may also work, but some pasteurized products do not whip as well as fresh whites. Check the packaging for suitability.
Measure carton whites by weight and use approximately 100 g to replace three large egg whites.
Why Is My Meringue Sticky, Chewy, or Not Forming Peaks?
Most meringue problems involve moisture, whipping technique, or sugar incorporation.
| Problem | Likely cause | Solution |
| No stiff peaks | Grease, yolk contamination, or insufficient whipping | Use a clean bowl and whip properly |
| Gritty mixture | Sugar has not dissolved | Add finer sugar gradually |
| Sticky cookies | Humidity or insufficient drying | Dry fully and store airtight |
| Chewy centers | Short drying time or larger cookies | Allow more low-temperature drying |
| Brown cookies | Oven too hot | Check oven temperature |
| Grainy foam | Overbeating | Stop at glossy stiff peaks |
For crisp meringues, avoid baking on very humid days when possible.
How Should You Store Homemade Meringue Cookies?
Let the cookies cool completely before storing them in an airtight container at room temperature.
Keep them in a cool, dry location away from humidity.
For the best texture, enjoy them within one to two weeks, depending on storage conditions.
Avoid refrigerating plain crisp meringues because condensation can make them sticky.
Meringue Recipe With Sugar and Egg Whites
Ingredients
Method
- Preheat the oven to 200°F (95°C). Line a baking tray with parchment paper. Make sure your mixing bowl and whisk are completely clean, dry, and grease-free.
- Place 3 large egg whites in a mixing bowl. Add cream of tartar if using. Beat with an electric mixer until the egg whites become foamy and form soft peaks.
- Gradually add the caster sugar, one tablespoon at a time, while continuing to beat. Mix until the sugar dissolves and the meringue becomes thick, smooth, and glossy.
- Continue beating until stiff peaks form and the mixture holds its shape when the whisk is lifted. Add vanilla extract if using and mix briefly. Avoid overbeating.
- Transfer the meringue mixture into a piping bag or use a spoon to form approximately 24 small meringue cookies. Arrange them on the prepared baking tray, leaving a little space between each cookie.
- Bake for approximately 90 minutes at 200°F (95°C), or until the cookies are dry and release easily from the parchment. Ensure the centers are thoroughly cooked, reaching at least 165°F (74°C) when checked with a suitable food thermometer.
- Turn off the oven and leave the meringue cookies inside for approximately 1 hour to cool and dry gradually. Once completely cooled, transfer them to an airtight container.
Notes
Frequently Asked Questions
Can you make meringue with just egg whites and sugar?
Yes. Egg whites and sugar are enough to make basic French meringue. Cream of tartar and vanilla are optional.
How much sugar do you need for one egg white?
Use approximately 66 g of sugar for one large egg white weighing 33 g when making crisp meringue cookies.
How much sugar do you need for three egg whites?
Three large egg whites weighing around 100 g need approximately 200 g of sugar.
What is the easiest meringue recipe?
French meringue is generally the easiest because it only requires whipping egg whites and gradually incorporating sugar.
Can you make meringue without cream of tartar?
Yes. Use clean equipment, whip the whites carefully, and add sugar slowly to create a stable foam.
Why is my meringue chewy instead of crispy?
Chewy meringue usually needs additional drying time or has absorbed moisture from the air.
Can you make meringue without an electric mixer?
Yes, you can use a balloon whisk, although it takes considerably more time and effort.
Can you freeze meringue cookies?
Yes. Store fully dried cookies in an airtight freezer-safe container and let the container reach room temperature before opening to minimize condensation.
I’m Tahira Ramzan, an experienced recipe creator and the founder of EggWhiteRecipes.com. I specialize in simple, practical egg white recipes made with everyday ingredients. My goal is to share easy-to-follow recipes, helpful cooking tips, and reliable methods that make home cooking easier and more enjoyable.
