Nigella Meringue is a simple chewy Meringue recipe made with egg whites, cream of tartar, and sugar. It takes about 20 minutes to prepare, and this recipe gives you about 8 Meringues. This traditional British recipe is perfect for topping desserts with lemon curd or fresh berries.
Try More Nigella Recipes:
💗 Why You’ll Love This Nigella Meringue Recipe:
- Quick and Easy: This Nigella Meringue recipe is straightforward and doesn’t require a lot of time or effort.
- Minimal Ingredients: You only need a few basic ingredients that are usually readily available in most kitchens.
- Versatile: The meringue can be used as a delightful topping for a variety of desserts, adding a sweet and airy texture.
- Beautiful Presentation: The golden-brown meringue provides an attractive and appealing finish to your desserts.
- Deliciously Sweet: It offers a sweet and crunchy contrast to complement the flavors of your chosen dessert.
❓ What Is Nigella Meringue Recipe?
Nigella’s Meringue is a delightful recipe that involves whipping egg whites with cream of tartar and sugar until they form stiff peaks. The resulting meringue is then baked until golden and can be used as a topping for desserts.
🥚 Nigella Meringue Ingredients
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
👩🍳 How To Make Nigella Meringue
- Take the eggs out of the fridge and separate them while they’re still cool.
- To get the most volume out of your whipped egg whites, let them come to room temperature.
- Get the oven ready at 350 degrees.
- Separate the egg whites and place them in a clean basin.
- Add the cream of tartar to the beaten egg whites to help them keep their shape and continue whipping until the mixture is glossy and smooth.
- Beat the egg whites until stiff peaks form, and then add the sugar a spoonful at a time, mixing well after each addition. Let it beat until it forms firm peaks.
- Put meringue on top of a baked or no-bake dessert, place it approximately 4 inches under the heat, and bake for 10 minutes, or until golden.
💭 Recipe Tips
- The eggs will be easier to separate when they are cold, and the resulting meringue will be lighter if you let it sit out at room temperature.
- Make sure you use a spotless bowl every time you whip up some meringue. In order to be absolutely sure, wash it and then wash it again.
- Take care not to over-whip your meringue. It ought to be polished till it shines.
- The meringue won’t collapse if you use cream of tartar to give it some structure.
- Set the baking sheet about 4 inches from the heat and bake the meringue for about 10 minutes, or until the peaks are golden brown.
🍓 How To Serve Nigella Meringue?
Nigella meringue may be used in many different sweets, try it as a Cookie filling or put it on top of a Strawberry Pavlova to make it seem fancy, indulge in Mud hen bars and Boccone dolce cakes.
🎚 How To Store Leftover Nigella Meringue?
- In The Fridge: Leftover Nigella’s meringue can be kept in the refrigerator for up to 1 day if placed in a tightly sealed container.
- In The Freezer: Leftover Nigella’s meringue can be frozen for up to 1 month if you keep it in a freezer-safe bag. You can defrost them in the fridge overnight before using them.
🥵 How To Reheat Nigella Meringue?
- Oven: Set the oven’s temperature to 250 degrees Fahrenheit then spread the meringues on a baking sheet and heat for 15 minutes.
- Microwave: Throw the meringue on a microwave-safe plate and heat on low power for 10-15 second bursts until heated.
FAQs
Do you have to have cream of tartar for meringue?
It’s best not to skip the cream of tartar in Meringue as it helps stabilize the egg whites and ensures a successful result.
Can you overwhip meringue?
Yes, you can overwhip meringue overwhipping can cause the meringue to become grainy, dry, and lose its glossy texture, so be cautious while whipping.
How do you keep meringue from becoming watery?
To keep the meringue from becoming watery, ensure the sugar is fully dissolved during whipping, bake at a low temperature, and cool gradually in the oven.
Why does my meringue always fall?
Your meringue can fall due to underwhipped egg whites, added sugar too quickly, or inadequate baking time. Ensure proper whipping and baking for stability.
Try More Nigella Recipes:
Nigella Meringue Nutrition Facts
Amount Per Serving
- Calories 62
- Total Fat 0g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 12mg
- Potassium 11.6mg
- Total Carbohydrates 15g
- Dietary Fiber 0g
- Sugars 15g
- Protein 0.8g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Meringue
Description
Nigella Meringue is a simple chewy Meringue recipe made with egg whites, cream of tartar, and sugar. It takes about 20 minutes to prepare, and this recipe gives you about 8 Meringues. This traditional British recipe is perfect for topping desserts with lemon curd or fresh berries.
Ingredients
Instructions
- Take the eggs out of the fridge and separate them while they’re still cool.
- To get the most volume out of your whipped egg whites, let them come to room temperature.
- Get the oven ready at 350 degrees.
- Separate the egg whites and place them in a clean basin.
- Add the cream of tartar to the beaten egg whites to help them keep their shape and continue whipping until the mixture is glossy and smooth.
- Beat the egg whites until stiff peaks form, and then add the sugar a spoonful at a time, mixing well after each addition. Let it beat until it forms firm peaks.
- Put meringue on top of a baked or no-bake dessert, place it approximately 4 inches under the heat, and bake for 10 minutes, or until golden.
Notes
- The eggs will be easier to separate when they are cold, and the resulting meringue will be lighter if you let it sit out at room temperature.
- Make sure you use a spotless bowl every time you whip up some meringue. In order to be absolutely sure, wash it and then wash it again.
- Take care not to over-whip your meringue. It ought to be polished till it shines.
- The meringue won’t collapse if you use cream of tartar to give it some structure.
- Set the baking sheet about 4 inches from the heat and bake the meringue for about 10 minutes, or until the peaks are golden brown.