125g(1/2 cup) caster sugar (superfine sugar)see notes for if you only have granulated
75g(1/3 cup) egg whites (around 2 egg whites)see info in post above if you have more/less egg white than this
Optional inclusions
1/8tspcream of tartar OR 1/2 tsp white wine vinegar/apple cider vinegar/lemon juice/distilled vinegaroptional
1small pinchfine saltoptional
Instructions
Preheat the oven to 150°C fan (170°C non-fan). Line a baking tray with baking paper.
Spread the sugar out on the lined baking tray and place into the oven for 5-7 minutes. This warms the sugar up which will help it dissolve into the egg white more easily. It's an optional step but IMO is worth it for the best meringues!
125 g (1/2 cup) caster sugar (superfine sugar)
Place the egg whites into a clean bowl of a stand mixer fitted with a whisk attachment - you want to make sure there's no grease/fat in the bowl as this can prevent the egg whites from whipping. Don't turn it on just yet
75 g (1/3 cup) egg whites (around 2 egg whites)
Once the sugar is hot, turn the oven down to 110°C fan (120°C non-fan) and start the stand mixer on a medium speed (around speed '6' on a KitchenAid).
Once the egg whites start to look frothy and form soft peaks, add the cream of tartar/ vinegar and salt (if using) then mix for 1 minute.
125 g (1/2 cup) caster sugar (superfine sugar), 1/8 tsp cream of tartar OR 1/2 tsp white wine vinegar/apple cider vinegar/lemon juice/distilled vinegar, 1 small pinch fine salt
Gradually pour in the warm sugar (you can use the baking paper as a funnel to slowly 'drizzle' the sugar into the bowl) - it should take around 3 minutes for you to add it all.
Continue whisking at the same speed until the meringue is cool - around 5-7 minutes. At this point, the meringue should look thick, opaque and glossy. It should hold stiff peaks. If you rub some of the mix between your fingertips it should feel completely smooth - if it feels gritty at all you'll need to keep whisking until it's smooth.
Dot a bit of meringue mixture into the four corners of a baking tray and line with a piece of baking paper (you can re-use the baking paper from the sugar). Doing this helps the baking paper stick to the tray so it doesn't flap around in the oven.
Take a large heaping tablespoonful of meringue and dollop onto the tray. Space each dollop a few centimetres apart as the meringues will puff up quite a bit as they bake. You should get 6 medium meringues.
Bake the meringues for 7 minutes at the current temperature of 110°C fan (120°C non-fan).
Now turn the oven down to 90°C fan (100°C non-fan) and bake for a further 40 minutes.
Turn the oven off but leave the tray of meringues inside. Allow to cool in here for 2-3 hours - the remnant heat of the oven will make sure that the meringues cool down very slowly, helping them to dry out a bit more, which will make them extra crisp on the outside. The meringues are ready when they easily peel away from the baking paper.
Video
Notes
For a marshmallowy meringue: stir 1 tsp cornflour (cornstarch) into the warm sugar just before you start incorporating it into the egg whites.