Amelia Grace A good meringue should shatter slightly under your spoon, then give way to something soft and marshmallowy underneath.
Meringue has a reputation for being tricky, and I understand why — there are only three ingredients, which somehow makes people even more nervous about getting it wrong.
But once you know the two things that actually matter (clean equipment and adding the sugar slowly), meringue becomes one of the most reliable things you can bake.
This is my base recipe, the one I use for pavlova bases, meringue nests, or simply piled into little kisses and served with cream and fruit.
Why Clean Bowls and Slow Sugar Are the Secret to Meringue
Meringue only has three ingredients, so every single one of them matters enormously — and so does how you handle them.
Egg whites will only whip up properly if there isn’t a trace of fat anywhere near them, which is why even a smear of yolk or a slightly greasy bowl can stop them from reaching full volume.
Adding the sugar gradually, rather than tipping it all in at once, is just as important — it lets the sugar dissolve fully into the egg white as you go, which is what gives you that glossy, stable meringue rather than one that weeps or turns grainy in the oven.
Get both of these right, and meringue really does become as simple as whisking three things together.
Ingredients for Delia Smith Meringue
- 4 large egg whites, at room temperature
- 225g caster sugar
- 1 tsp white wine vinegar or lemon juice
- 1 tsp cornflour (optional, for a softer centre)
How to Make Delia Smith Meringue — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 110°C (90°C fan / Gas ¼). Line a baking tray with parchment paper.
Step 2 — Check Your Equipment Is Spotless
Make sure your mixing bowl and whisk are completely clean and dry, with no trace of grease. Even a small amount of fat will stop the egg whites whipping properly.
Step 3 — Whisk the Egg Whites
Whisk the egg whites on medium speed until they form soft peaks — the mixture should hold its shape but the tip should still flop over gently when you lift the whisk.
Step 4 — Add the Sugar Gradually
Increase the speed slightly and start adding the caster sugar a tablespoon at a time, whisking well between each addition. Don’t rush this part — it should take a good 5–8 minutes in total.
Step 5 — Check for Stiff, Glossy Peaks
Keep whisking until the meringue is thick, glossy, and holds a stiff peak that stands fully upright. You should also be able to rub a little between your fingers and feel no graininess — if it’s still gritty, keep whisking.
Step 6 — Fold in the Vinegar and Cornflour
Gently fold in the vinegar (or lemon juice) and cornflour, if using, with a large metal spoon. This gives the meringue a slightly softer, marshmallowy centre.
Step 7 — Shape and Bake
Spoon or pipe the meringue onto the lined tray in your desired shape — nests, a single pavlova base, or small individual meringues. Bake for 1 hour to 1 hour 15 minutes, until crisp and firm on the outside.
Step 8 — Cool in the Oven
Turn off the oven and leave the meringue inside to cool completely with the door slightly ajar. This slow cooling stops it cracking.
My Top Tips for the Best Delia Smith Meringue
Make sure your bowl and whisk are completely grease-free. Even a tiny trace of fat or egg yolk will stop the whites from whipping up properly — I always give mine a quick wipe with a little vinegar or lemon juice on kitchen paper first.
Use room-temperature egg whites. They whip up to a greater volume than egg whites straight from the fridge.
Add the sugar slowly, not all at once. Rushing this step is the most common reason meringue weeps or turns sticky and grainy once baked.
Rub a little meringue between your fingers before baking. If you can still feel sugar grains, keep whisking — it needs to feel completely smooth.
Let it cool in the oven with the door ajar. A sudden change in temperature is what causes cracking, so patience here really pays off.
Serving Suggestions
Pile meringues with softly whipped cream and fresh berries for a simple, classic dessert. Break them up and layer them into an Eton mess with cream and crushed strawberries, or use a large meringue disc as the base for a proper pavlova. They’re also lovely simply crushed over ice cream for a bit of crunch.
How to Store Delia Smith Meringue
In the fridge: Not recommended unassembled — the moisture in the fridge softens meringue and takes away its crispness.
At room temperature: Store baked, unfilled meringues in an airtight container for up to 2 weeks. They’ll only stay crisp if kept somewhere properly dry.
In the freezer: Unfilled meringues freeze surprisingly well for up to 1 month. Freeze in a single layer, then transfer to a container once solid, and defrost at room temperature.
Delia Smith Meringue Recipe
Ingredients
Method
- Preheat oven to 110°C (90°C fan / Gas ¼). Line a baking tray with parchment.
- Ensure bowl and whisk are completely clean and grease-free.
- Whisk egg whites to soft peaks.
- Add caster sugar gradually, a tablespoon at a time, whisking well between additions.
- Continue whisking until thick, glossy and holding a stiff peak, with no graininess.
- Fold in vinegar (or lemon juice) and cornflour, if using.
- Spoon or pipe onto the lined tray in your chosen shape.
- Bake for 1 hour to 1 hour 15 minutes until crisp and firm.
- Turn off the oven and cool completely inside with the door ajar.
Notes
Frequently Asked Questions About Delia Smith Meringue
Why is my meringue weeping (going sticky and wet)?
This is almost always down to the sugar being added too quickly, or not being fully dissolved into the egg white before baking. Add the sugar gradually and rub a little between your fingers to check it’s completely smooth before you stop whisking.
Why did my meringue crack?
Cracking usually happens because of a sudden change in temperature. Let it cool slowly in the switched-off oven with the door slightly ajar rather than taking it straight out into a cold kitchen.
Can I use egg whites from a carton instead of fresh eggs?
Yes, pasteurised egg whites from a carton work well and whip up just as reliably as fresh ones — just make sure they’re at room temperature before you start.
Why won’t my egg whites whip up properly?
This is nearly always down to a trace of fat somewhere — a smear of yolk in the whites, or a bowl that isn’t completely clean and dry. Start again with a spotless bowl and whisk if this happens.
