The Ultimate Meringue Recipe (Lightly Browned, Crispy on the Outside with a Marshmallow-Like Center)
This is my go-to lightly browned meringue recipe. Made with just egg whites and sugar, it’s simple, easy, and turns out crisp outside and soft inside every time.
Meringues were one of the first desserts I remember loving. Nothing fancy, just egg whites and sugar, slowly whipped and baked until light and airy. I’ve made them countless times over the years, and they never get old. These are lightly browned, crisp on the outside, soft on the inside, and exactly how I like them.
Ingredients
3 large egg whites, room temperature
¾ cup caster sugar (¼ cup per egg white)
1 teaspoon vanilla extract (optional)
Pinch of salt
Notes
Caster sugar works best because it dissolves easily and gives you a smooth, glossy meringue.
Room-temperature egg whites whip faster and give better volume.
Everything must be clean and dry. Any grease will keep the whites from whipping.
Humidity matters. On humid days, suspiros may need a little extra drying time.
This recipe makes 6 large meringues or about 12 standard-size meringues, depending on how you shape them.
How To Make Meringues
1. Prepare the oven for meringues
Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper.
2. Whip the egg whites
Add the egg whites and a pinch of salt to a clean, dry bowl.
Beat on medium speed until foamy, then continue whipping until soft peaks form.
3. Add the sugar slowly
With the mixer running, add the caster sugar one tablespoon at a time.
Taking your time here helps the sugar dissolve and creates a smooth meringue.
4. Whip until stiff and glossy
Increase the speed and beat until the meringue is thick, shiny, and holds stiff peaks.
Rub a little between your fingers. If it feels gritty, keep beating.
5. Add vanilla extract
Add the vanilla and mix just until combined.
6. Shape the meringues
Pipe or spoon the meringue onto the prepared baking sheet.
Keep them rustic or create classic swirls.
7. Bake the meringues
Bake for 25 to 35 minutes, depending on size.
They should look lightly browned and feel set on the outside with a soft center.
8. Cool and rest
Remove from the oven and let the meringues cool completely on the baking sheet.
They will finish setting as they cool.
Why I Love Them This Way
Meringues are usually very pale, but I love them lightly browned.
That extra color adds depth and a toasted sweetness that balances the sugar. Crisp shell, soft center, and pure nostalgia in every bite.
Troubleshooting
· They won’t whip
There may be grease or a bit of yolk in the whites. Start over with clean tools and fresh whites.
· Gritty texture
The sugar wasn’t fully dissolved. Add it more slowly and beat a little longer.
· Cracks on top
The oven was too hot or they cooled too fast. Lower the temperature slightly next time and always let them dry in the oven.
· Sticky after cooling
They need more drying time. Put them back in the oven at 140°C for 20 to 30 minutes.
· Too brown
Your oven may run hot. Lower the temperature or shorten the bake time next time.