Very Vanilla Meringues


About this Recipe

These delicious meringues are very easy to make, and are great on their own or paired with any dessert.

Originally by Marie Claire
Very Vanilla Meringues


  • 4 egg whites
  • 230g castor sugar
  • 1 vanilla bean, split
  • ½ tsp vanilla extract
  • Pinch of salt

Step by Step Instructions

Preheat oven to 110 degrees Celsius

Line two baking trays with grease proof paper

Add egg whites to a clean bowl of an electric mixer, add pinch of salt, and beat slowly until soft peaks form (Be careful not over-beat this stage) If you go past soft peaks or your mixture splits, start this step again.

Turn the mixer to low, and gradually add half the sugar until all incorporated & the egg white is shiny

Add the remaining half of the sugar, and beat until stiff peaks form and the mixture is thick and glossy.

Scrape the vanilla bean with a small knife and add seeds to the mixture, with vanilla extract, and mix until incorporated.

Using a desert spoon, spoon the mixture evenly onto the baking sheets.  (10-12 cm rounds)

Bake for 1hr 30mins until crispy and very slightly golden, turn the oven off and leave the door ajar and allow the meringues to cool & harden slightly, then allow to cool on a cooling rack. If they are still too moist when cold, leave them on a low oven with the door ajar until they are dry enough.

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