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Delia Smith Meringue Recipe

Delia Smith Meringue Recipe

Delia Smith's meringue recipe gives you a crisp, snowy white shell with a soft, marshmallowy centre every time.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 individual meringues
Course: Dessert
Cuisine: British
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 4 large egg whites room temperature
  • 225 g caster sugar
  • 1 tsp white wine vinegar or lemon juice
  • 1 tsp cornflour optional

Method
 

  1. Preheat oven to 110°C (90°C fan / Gas ¼). Line a baking tray with parchment.
  2. Ensure bowl and whisk are completely clean and grease-free.
  3. Whisk egg whites to soft peaks.
  4. Add caster sugar gradually, a tablespoon at a time, whisking well between additions.
  5. Continue whisking until thick, glossy and holding a stiff peak, with no graininess.
  6. Fold in vinegar (or lemon juice) and cornflour, if using.
  7. Spoon or pipe onto the lined tray in your chosen shape.
  8. Bake for 1 hour to 1 hour 15 minutes until crisp and firm.
  9. Turn off the oven and cool completely inside with the door ajar.

Notes

A completely grease-free bowl and whisk are essential — even a trace of fat will stop the whites whipping properly.
Add the sugar gradually and rub a little meringue between your fingers to check it's fully dissolved before baking.
Cool meringue slowly in the switched-off oven to avoid cracking.
Store unfilled meringues in an airtight container somewhere dry, not in the fridge.
Freeze unfilled meringues for up to 1 month if needed.