Chewy Meringue Recipe


I’m a huge fan of meringues.This is a fabulous recipe that creates billowy, chewy, moreish meringues (and I know they’re moreish as I’m having to restrain myself from having another). I’ve just served mine with some whipped cream and icing sugar with a dash of vanilla plus some fruit, for health, obviously.


  • 4 egg whites
  • 200g caster sugar
  • dash of vanilla extract
  1. Turn oven to 130 degrees fan (150 regular).
  2. Beat the egg whites until stiff with an electric mixer. Then, while the mixer is still going, pour in the sugar. Beat until glossy, thick and will form stiff peaks. Mix in the vanilla extract. If using a hand electric mixer this might take slightly longer but with my kitchenaid the whole process takes about ten minutes.
  3. Put spoonfuls on a baking tray with greaseproof paper stretched over (I stick mine down with a blob of the raw meringue in each corner) and bake in an oven for 1 hour 10 minutes.
  4. When the timer goes off, switch the oven off and allow the meringues to cool down in there.
  5. Beat the double cream (I used about 200ml). When thick mix in a little vanilla extract and a few teaspoons of icing sugar.
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  • Reply Vivienne Kenyon

    I liked this recipe so much, I’ve looked it up again to serve to friends after dinner.

    3rd January 2013 at 10:30 am
    • Reply Helen

      I’m so glad you enjoyed it. And thanks for the reminder, I haven’t made it in a while. I must do so!

      3rd January 2013 at 11:39 am
  • Reply Lorraine

    I have a dinner party tomorrow evening and am making a pavlova with your recipe, I am not very good with meringue’s so will let you know how it went

    22nd February 2013 at 3:48 pm
    • Reply Helen

      Good luck with it. The trick is, let it dry out for as long as possible. The sooner you make it before dinner the better. I leave mine in the oven, once it has cooked for the required time, and switch the oven off. Sometimes leaving it overnight.

      22nd February 2013 at 4:02 pm
      • Reply Lorraine

        The pavlova was amazing and a total success. The meringue was perfect, I will certainly use your recipe again and again. I left the meringue in the over as you suggested till the over was totally cold, I baked it in the morning and removed it late afternoon. I wish I could send you a picture as I am so proud of it :-)

        25th February 2013 at 3:56 pm
        • Reply Helen

          Fantastic Lorraine. I’m so pleased it went well! :)

          25th February 2013 at 5:25 pm
  • Reply Vix

    I’m going to attempt making these with a nine year old shortly!!! He wants to make them for his mum, as a treat for after tea tomorrow! Wish me luck, I will let you know how it goes!

    13th April 2013 at 10:06 pm
    • Reply Helen

      Good luck!

      14th April 2013 at 8:35 am
  • Reply Polly Fisher

    I have made these twice now, perfectly crisp outside and wonderfully chewy inside, so simple too, takes 10 minutes using my stand mixer. Thank you very much

    28th June 2013 at 8:13 pm
    • Reply Helen

      Thank you for letting me know, Polly. Lovely to hear!

      28th June 2013 at 8:25 pm
  • Reply Miranda

    Omg I got a kitchen aid for Xmas. I have literally never been able to do meringue and tried this recipe today I haven’t stopped dancing lol can’t stop making them is there a savoury meringue dish!!!!

    27th December 2013 at 7:15 pm
    • Reply Helen

      Ha! I could make meringues all the time in my kitchen aid! Glad the recipe went well 😀

      6th January 2014 at 1:27 pm
  • Reply patsy

    wonderful, so easy to make and even easier to eat, can’t keep up with the family eating them!

    15th February 2014 at 1:33 am
    • Reply Helen

      Thank you. Glad you enjoy them :)

      24th February 2014 at 9:40 am
  • Reply Charlene

    Hi Helen! Roughly how many meringues will this recipe make if I put a blob the size of a heaped dessert spoon?

    23rd December 2016 at 6:00 pm
    • Reply Helen Redfern

      Hi Charlene – sorry for the delay your comment went into my spam folder for some reason. the time has probably passed now but I reckon as an estimate about 20.

      4th January 2017 at 11:11 am

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