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Meringues. They are cloud bites. I used to have one on Sundays when I was a kid from the local bakery, only if I behaved well.

The ones I make they are soft inside and they melt in your mouth. They look more complicated than they really are. With the quantities below you make around 26 small meringues, ideal for a party.

It surprise me, every time I make Meringues, how you can transform just egg whites and sugar into a great sweet. It is a beautiful process. Almost Alchemy.


  • 5 eggs whites at room temperature.
  • 300 gr. Caster Sugar.
  • A pinch of salt.
  • Lemon zest from 1 lemon.
  • Half tea spoon Vanilla extract.
  • Icing sugar.


You are going to need a hand mixer and ideally a food thermometer.

Fill a half of a pot with water and bring to boil. Place in a clean and dry steel bowl the egg whites, caster sugar and the pinch of salt. Put the bowl on the pot with water, water should just be touching the bottom of the bowl.

Using a whisk, mix until the whites and sugar reach 65 degrees. At this point, the sugar melts but the egg white doesn’t cook.

If you don’t have a thermometer you’ll know when is ready by taking a small amount between your fingers. If the sugar granules are dissolved is time to start working with the hand mixer.

Take the bowl out of the pot with boiling water. Begin mixing with the hand mixer. My hand mixer is a basic one, to avoid burn it, I mix for 3 minutes and rest 1 minute.

After the 6 minutes of mixing you can add the Vanilla extract and lemon zest. It takes around 20 minutes(mixing time) until you get a hard meringue with well defined peaks.

Pre heat the oven at maximum temperature.

Now put the meringue in a piping bag (just use a spoon if you don’t have one) and fill paper muffin cases. Put them in an oven tray. Place them in the top rack of the oven for 1 minute. We just want the meringue tops slightly golden.

Let cool down and sprinkle with icing sugar. Keep them in the fridge.