Chewy Meringue Recipe


I'm a huge fan of meringues. This is a fabulous recipe that creates billowy, chewy, moreish meringues (and I know they're moreish as I'm having to restrain myself from having another). I've just served mine with some whipped cream and icing sugar with a dash of vanilla plus some fruit. 


  • 4 egg whites
  • 200g caster sugar
  • dash of vanilla extract
  • 200ml double cream
  • 2 tsp icing sugar


  1. Turn oven to 130 degrees fan (150 regular).
  2. Beat the egg whites until stiff with an electric mixer. Then, while the mixer is still going, pour in the sugar. Beat until glossy, thick and will form stiff peaks.
  3. Mix in the vanilla extract. If using a hand electric mixer this might take slightly longer but with my kitchenaid the whole process takes about ten minutes.
  4. Put spoonfuls on a baking tray covered with baking parchment (I stick mine down with a blob of meringue in each corner) and bake in the oven for 1 hour 10 minutes.
  5. When the timer goes, turn the oven off and allow the meringues to cool down in the oven with the door closed.
  6. Beat the double cream. When thick mix in a little vanilla extract and a few teaspoons of icing sugar.
  7. You can sandwich two meringues together with the cream or take one, add a blob of cream and some fruit.