This is a basic meringue to use for decorations or meringue recipes. It can be expanded as needed, quantities given are for two egg whites.


For 2 cups
  • 2 (60 g) egg whites
  • 100 g (1/2 cup) sugar
  • 1 g (1/4 tsp) cream of tartar


  1. Bring egg to room temperature.
  2. Separate eggs, reserving yolks for another use, or use whites reserved from a previous recipe.
  3. Whisk egg whites until frothy.
  4. Add cream of tartar. Beat until it forms soft peaks.
  5. Gradually add sugar, continuing to beat until it forms stiff peaks.
  6. Use immediately as directed in recipe.

Dish Types: 

Main Ingredients: