There’s something oddly tender about making meringue. It’s not loud or flashy. It doesn’t need five sauces or two kinds of flour. Just egg whites, sugar, and the patience of someone who’s been burned by a collapsing meringue before (me… multiple times).
I remember the first time I tried a proper meringue — not those chalky supermarket ones, but a homemade, golden-tipped cloud on top of a lemon tart. It was crackly outside, like a whisper under your teeth, and gooey inside, like sweet marshmallow. This Nigella-style version hits that exact spot. It’s simple, classic, and makes you feel like you’ve done something far more impressive than just whipping egg whites.
Why You’ll Love It
- Only three ingredients – Honestly, it feels like a baking cheat code.
- Stiff peaks = magic show – There’s real satisfaction in watching the texture change.
- Lovely on nearly anything – Pavlovas, pies, Eton mess, a spoon straight from the tray…
- Crispy and chewy – The best of both worlds.
- Ready in a flash – 10 minutes to prep, 10 minutes to bake, and it looks posh.
- Forgiving if you’re gentle – Treat it kindly and it’ll return the favour.
Ingredients
- 4 large egg whites
- ¼ tsp cream of tartar
- ¼ cup sugar
How to Make It
Separate your eggs like a pro (or a mess, it’s fine):
Take your eggs straight from the fridge—they’re easier to separate cold. Crack ‘em gently and catch the whites in a clean, dry bowl. Yolk slips in? Start again. (Trust me, I’ve tried fishing it out—it never ends well.)
Let them chill a bit:
Not in the fridge—on the counter. Room temperature egg whites whip up better. Give them 15–20 minutes to take the edge off. Meanwhile, prep your baking tray and crank your oven to 350°F (175°C).
Whip ’til they’re fluffy clouds:
Add your cream of tartar (this is the insurance policy against collapse). Then, using a stand or hand mixer, beat the egg whites until soft peaks form—those little mountains that curl over when you lift the whisk.
Add the sugar sloooowly:
Don’t dump it all in at once. Add a spoonful of sugar at a time, beating after each addition. This helps the sugar dissolve properly and avoids that gritty finish. Keep going until the meringue is glossy and holds stiff peaks. (That’s when you can turn the bowl upside down without panic.)
Bake it to perfection:
Spoon or pipe the meringue onto a parchment-lined tray. You’ll get about 8 good-sized blobs. Pop the tray about 4 inches under the grill or top element of the oven. Bake for around 10 minutes, or until the tops are golden and lightly crisp. Stay close! They colour quickly.
Common Mistakes and How to Dodge Them
Why won’t my meringue whip?
Any grease — even a smidge — will ruin your day. Make sure your bowl is spotless and bone dry.
Why is my meringue grainy?
You might’ve added sugar too fast or not whipped long enough. Be patient — it’s worth it.
Why does it collapse in the oven?
Could be underbeaten, or the oven was too hot. That’s why we keep it high up and not for too long.
Why’s it weeping after baking?
Humidity is the enemy. Don’t bake meringues on a rainy day if you can help it (seriously — ask any nan).
Storage and Reheating
- Fridge: Best eaten fresh, but you can keep leftovers in an airtight container for 1 day.
- Freezer: Freeze cooled meringues in a single layer, then pop into a container. Lasts up to a month.
- Reheat: Honestly, don’t microwave. Use the oven — 250°F (120°C) for 10–15 minutes to revive the outer crunch.
Frequently Asked Questions
Do I really need cream of tartar?
Technically no, but it massively helps stabilise the egg whites. Worth keeping in the cupboard if you love meringue.
Can I use a plastic bowl?
Not recommended. Plastic can hold onto grease. Go glass or metal and wash it twice if you’re unsure.
What do stiff peaks look like?
When you pull the beaters up, the meringue should hold its shape completely, with a sharp tip that doesn’t droop.
Can I make them ahead?
Yes! Make and bake, then store in an airtight tin. They hold their shape if kept dry.
Nutrition Facts (Per Serving)
- Calories: 62
- Total Fat: 0g
- Carbs: 15g
- Protein: 0.8g
- Sugar: 15g
- Sodium: 12mg
Try More Nigella Recipes:
Nigella Meringue
Description
Light, golden-topped meringues with a crisp exterior and chewy centre — perfect with berries, lemon curd, or layered in your favourite pudding.
Ingredients
Instructions
- Separate cold eggs and let whites come to room temp.
- Preheat oven to 350°F (175°C).
- Beat egg whites with cream of tartar until soft peaks.
- Add sugar slowly, beat to stiff glossy peaks.
- Spoon onto parchment-lined tray.
- Bake 10 mins on top rack until golden.
- Cool completely before serving or storing.
Notes
- Use a super clean bowl — even a little grease ruins it.
- Don’t rush the sugar addition — slow and steady wins here.
- Avoid baking on humid days if possible.
- Store in an airtight container to maintain crispness.