BAKING cakes and sweet bakes

Meringues, Lots and Lots of Meringues

February 13, 2013

Just when I shot this photo of the little meringue babies, I knew this photo will end up being the opening shot of my feature in this month’s BBC Good Food Magazine. And it was.

Here’s the recipe for the versatile vanilla bean meringues. Grab a copy of the Feb ’13 issue to get all the meringue recipes and lots more.

Vanilla Bean Meringue Cookies
Yield: 70-80 little cookies

240g / 8oz. caster sugar + 1tbsp for the vanilla
120g / 4 oz. egg whites
2 vanilla beans

  1. Preheat the oven to 100ºC.
  2. Split and scrape the vanilla bean and rub the innards with a tablespoon of the sugar so that the vanilla seeds are evenly dispersed.
  3. Begin whisking the egg whites in a large bowl and whisk until it is slightly foamy.
  4. Gradually add the sugar, a tablespoon at a time (or in a slow, steady stream) until all the sugar is incorporated.
  5. Continue to whisk for 7-8 minutes on high speed until the meringue is glossy, and forms firm peaks.
  6. Whisk in the vanilla sugar.
  7. Transfer to a piping bag with a plain tip nozzle No. 8 or 10 and pipe onto a baking tray lined with parchment paper or a silicone mat.
  8. Bake for 15-20 minutes (depending on the size you’ve piped).

Note: To calculate the number of eggs to crack, use this measure as a thumb rule: 1 egg weighs 50g, 20g yolk and 30g white. So for this recipe, you’ll need approximately 4 eggs. Also, the conversions to the Imperial system aren’t exact for the sake of convenience – as long as a 2:1 ration for sugar and whites is maintained, the recipe will work just fine.

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15 Comments

  • Reply Megha Sarin February 13, 2013 at 2:10 PM

    WOW! I cant stop ogling at them.

  • Reply Divya February 13, 2013 at 7:25 PM

    Not a big fan of meringues but the small cute ones look so pretty,going to grab BBC Goodfood at the first chance!

  • Reply Keith Gooderham February 13, 2013 at 9:29 PM

    Congratulations and do tell us more about the BBC Good Food Magazine feature!

  • Reply Fab February 14, 2013 at 5:16 AM

    Already got a copy!! The photos are lovely as are the recipes!

  • Reply Vidya February 14, 2013 at 7:33 AM

    Shaheen…how many eggs is that, approximately?
    And is that caster sugar? or regular?

    I want to make a go at making these….so do write!

    • Reply Shaheen February 15, 2013 at 8:21 AM

      Updated the post!

      • Reply v February 18, 2013 at 9:55 AM

        thanks!
        Want to talk to you for a few mins…..are you still in B’bay?

  • Reply ritu February 16, 2013 at 2:18 AM

    I was so thrilled to read your recipes in the mag!!!
    Keep it going!!!

  • Reply Mrinalini February 16, 2013 at 7:33 AM

    Hi Shaheen,
    Love your posts! Small question: is there also a recipe for meringues with almond powder?

    • Reply Shaheen February 26, 2013 at 4:15 PM

      There is a recipe in the magazine where I used hazelnut powder.

  • Reply justagirlfromaamchimumbai February 19, 2013 at 12:15 AM

    How lovely are these little meringues. Just wanted to pick one up and pop it in my mouth. Unfortunately I am allergic to eggs in this form so cannot :( But one cannot stop themselves from dreaming. Love them Shaheen

  • Reply VMS March 13, 2013 at 12:10 PM

    How can i make the eggless version of these recipes that u post?

  • Reply Caroline March 13, 2013 at 2:11 PM

    These meringues look adorable. I just want to pop one in my mouth right now! Love your photos!

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