Delia Smith Meringue

Alright, I’ll be honest — meringues and I had a rocky start.

First time I made them, I thought, how hard can whipping egg whites be? Let’s just say… the result looked more like sad little clouds of soap suds than those crisp-on-the-outside, chewy-in-the-middle beauties I’d dreamed of. But I stuck with it. And somewhere between Delia Smith’s calm voice and a Sunday afternoon with absolutely nothing else to do, I cracked it. Literally and metaphorically.

These meringues are humble and a bit magical — just egg whites and sugar, spun into air. Light, crispy shells with just a whisper of vanilla, and the kind of centre that gently melts on your tongue. They’re one of those rare bakes that feel both incredibly posh and wonderfully homemade.

My nan used to keep a tin of them on her dresser — no lie — and I still remember sneaking one when no one was looking. Powdery sweet on my fingertips, crunch followed by marshmallowy give. That’s the texture we’re chasing.

Why You’ll Love It

• Brilliant with berries or a swirl of lemon curd — sweet meets tart, and it just sings
• You can pipe ’em fancy or dollop ’em rustic — both look great
• Easily scaled — double up for a party, halve it for a solo bake
• Gluten-free and naturally dairy-free (unless you drown them in cream like I do)
• Keeps for ages if stored right — great make-ahead dessert
• Also amazing crumbled over ice cream, just saying

Ingredients

• 4 large egg whites — room temp is key
• ½ tsp cream of tartar — helps with stability (lemon juice works in a pinch)
• ⅛ tsp salt — brings the flavour forward
• 1 cup granulated sugar (200g) — super fine is best if you’ve got it
• 1 tsp vanilla extract — or almond, or rosewater, or none if you’re a purist

How to Make It

Preheat and prep your tray:

Heat your oven to 225°F (105°C). Line a large baking sheet with parchment paper. If it curls, dot a little meringue under the corners to glue it down.

Whip the whites (gently at first):

Pop the egg whites, cream of tartar, and salt into a spotless bowl. I mean it — even a smidge of yolk or grease will ruin the lift. Start mixing on low until the whites are frothy and soft bubbles form.

Crank up the speed:

Once they’re foamy, turn the mixer to high. Start adding the sugar very slowly — like, a tablespoon at a time. This part takes patience, but it’s what gives you that gorgeous, glassy shine.

Beat it like you mean it:

Keep mixing until you get stiff, glossy peaks. You should be able to turn the bowl upside down and nothing moves (but maybe don’t try that over your head).

Add a bit of character:

Gently fold in your vanilla (or other flavouring) with a spatula. If you’re using food colouring, now’s the time. A marble effect looks lovely, too.

Shape your little clouds:

Transfer the mix into a piping bag if you’re feeling fancy, or just plop rustic spoonfuls onto your tray. Nest shapes are fab for fillings later.

Bake low and slow:

Bake in the preheated oven for 1 hour — no peeking. Then turn the oven off, but leave the meringues inside to cool for another 1–2 hours. They finish crisping as they cool down.

Store away from the damp:

Once fully cool, keep them in an airtight container. Moisture is the enemy — they’ll go soft if left out too long.

Common Mistakes and How to Dodge Them

Why are my meringues weeping?
Either your sugar didn’t dissolve properly or you overbeat the mixture. Go slow with the sugar and stop once it’s stiff and glossy.

They cracked! Did I ruin them?
Not at all. A few cracks are normal — charming, even. Like freckles on a biscuit.

Mine collapsed after baking — help?
You probably opened the oven too soon, or didn’t let them cool inside. Be patient. They’re like soufflés — fragile hearts.

They’re chewy, not crisp?
Could be underbaked or stored somewhere humid. Pop them back in a low oven (about 200°F/95°C) for 10–15 minutes.

Confession: I once used a bowl that had a bit of oil left in it. They never whipped. I nearly cried. Always clean your kit.

Storage and Reheating

Fridge: Not ideal — too humid. Keep them out of the fridge in a sealed tin or airtight container for up to 5 days.

Freezer: Yes, you can freeze them! Store in layers between parchment. Let thaw at room temp — don’t microwave.

Reheating: Not really a reheating dish, but if they’ve gone soft, pop into a low oven (200°F) for 10 minutes to re-crisp.

Frequently Asked Questions

Can I make them without cream of tartar?
Yes! A few drops of lemon juice or vinegar works as a sub. It just stabilises the egg whites.

Can I colour the meringue?
Absolutely. Gel food colouring is best — liquid ones can mess with the consistency.

Can I add stuff inside? Like chocolate or nuts?
Fold in finely chopped chocolate, toasted hazelnuts, or freeze-dried fruit after stiff peaks form. But go gentle — no deflating.

Can I pipe these into shapes?
Yes! Stars, kisses, nests — whatever your heart desires. Just keep the size even for even baking.

Nutrition Facts (Per Serving):

• Calories: 32
• Fat: 0.04g
• Carbs: 6g
• Protein: 2g
• Sodium: 25mg
• Sugar: 6g

More Delia Smith Recipe:

• Delia Smith Black Forest Gateau
• Delia Smith Dundee Cake
• Delia Smith Parkin Recipe