Fluffy Cloud Meringue Recipe: Sweet Magic in Every Bite

Crafting the perfect meringue requires a delicate touch and a sprinkle of culinary magic.

Whisking egg whites into cloud-like peaks demands patience and precision.

Soft, glossy swirls transform simple ingredients into a dreamy dessert sensation.

Professional bakers know the secret lies in technique and temperature control.

Crisp edges and marshmallow-soft centers create a textural symphony that delights the senses.

Sugar plays a crucial role in stabilizing these ethereal confections.

Each billowy bite promises a light, airy experience that melts on your tongue.

You’ll want to master this classic technique and impress everyone at the table.

Why Everyone Loves Delia Smith Meringue

• Conquer Kitchen Simplicity: This meringue recipe transforms basic ingredients into a stunning dessert with minimal culinary skills required, making it perfect for beginners eager to impress.
• Customize Your Creativity: Play with food coloring, experiment with different piping techniques, and personalize each batch to match your mood or event theme, turning a classic recipe into a unique masterpiece.
• Master Stress-Free Baking: The hands-off approach means you can prepare the meringues and let the oven do the work, freeing you to tackle other tasks or simply relax while your sweet treats develop their delicate texture.
• Crowd-Pleasing Dessert: These light, crispy meringues work beautifully for multiple occasions – from casual family gatherings to elegant dinner parties, satisfying both kids and adults with their melt-in-your-mouth charm.

Everything You Need For Delia Smith Meringue

• Egg Whites: The primary component that provides structure and volume for the meringue.
• Sugar: Sweetens the meringue and helps stabilize the egg white structure.

• Cream of Tartar: Helps stabilize the egg whites and create a more consistent texture.
• Salt: Enhances the overall flavor and helps strengthen the egg white protein bonds.

• Vanilla Extract: Adds a classic, warm flavor to the meringue.
• Food Coloring (Optional): Provides a decorative touch to customize the meringue's appearance.

Step By Step For Delia Smith Meringue

Step 1: Warm Up The Oven

Crank your oven to a low and slow 225F. Line a baking sheet with parchment paper, creating a perfect landing spot for your sweet clouds.

Step 2: Whip Those Whites

Grab your egg whites and start whisking them gently with cream of tartar and salt. Keep the mixer on low speed until the mixture becomes frothy and light.

Step 3: Build The Fluffy Structure

Kick your mixer speed up a notch. Gradually rain in the sugar while continuing to beat. Keep whipping until your mixture transforms into glossy, stiff peaks that stand tall and proud.

Step 4: Add Flavor Magic

Softly fold in vanilla extract. If you’re feeling creative, this is when you can swirl in food coloring for a playful twist.

Step 5: Shape Your Treats

Using a piping bag or a simple spoon, create beautiful cloud-like shapes on your prepared baking sheet. Let your imagination guide your design.

Step 6: Slow Bake And Rest

Slide the tray into the oven and bake for one hour. After the hour passes, turn off the oven and leave your meringues inside. Let them rest and dry out for about 12 hours – patience is key!

Step 7: Store And Enjoy

Once completely cooled, transfer your delicate meringues to an airtight container. They’re ready to munch or share with friends.

Best Tips To Nail Delia Smith Meringue

• Stabilize Peaks: Add cream of tartar to help egg whites maintain structure and create more consistent, sturdy meringue.
• Sugar Technique: Add sugar gradually and in small amounts to ensure smooth incorporation and prevent grainy texture.
• Moisture Control: Ensure all utensils are completely dry to prevent egg whites from deflating and maintain proper volume.
• Temperature Precision: Use room temperature egg whites for maximum volume and easier whipping process.
• Slow Cooling Method: Keep meringues in closed oven after baking to prevent cracking and achieve perfect crisp texture.

Delia Smith Meringue With A Twist

• Chocolate Swirl Meringues: Drizzle melted dark chocolate over piped meringues before baking for rich cocoa undertones.
• Nutty Crunch Variation: Fold chopped almonds or pistachios into meringue mixture for added texture and nutty flavor.
• Vegan Aquafaba Meringues: Replace egg whites with chickpea liquid (aquafaba), whipping until stiff peaks form with same sugar technique.
• Low-Sugar Alternative: Use stevia or monk fruit sweetener instead of traditional sugar for diabetic-friendly version with reduced calories.

Perfect Pairings With Delia Smith Meringue

• Pair Sweet Sips with Meringue Delights: Rich port wine complements the light, airy texture of meringues, creating a sophisticated dessert experience.
• Boost Chocolate Connection: Dark chocolate ganache or mocha espresso provide a decadent contrast to the meringue's delicate sweetness, balancing flavors beautifully.
• Create Fruity Harmony: Fresh raspberry coulis or strawberry compote add vibrant, tangy notes that cut through the meringue's sugary profile, enhancing overall taste sensation.
• Elevate Nutty Accompaniments: Toasted almond slivers or chopped pistachios sprinkled around meringues introduce a delightful crunch and earthy undertone, adding complexity to the dessert.

How To Store Delia Smith Meringue Correctly

• Store meringues in an airtight container with parchment paper between layers to prevent sticking, keeping them crisp for 1-2 weeks.
• Carefully place meringues in freezer-safe container, separating layers with wax paper, storing up to 3 months for later enjoyment.
• Keep in sealed container away from humidity, placing in cool dry spot for optimal texture and freshness within 5-7 days.
• Briefly place in 200F oven for 5-10 minutes to restore crispness if meringues become slightly soft or sticky.

Answers To Questions About Delia Smith Meringue

• Why use cream of tartar in meringue?

Cream of tartar helps stabilize egg whites, prevents sugar crystallization, and creates smoother, more voluminous meringue with stronger peaks.

• Can I make meringue without cream of tartar?

Yes, you can substitute with lemon juice or white vinegar, which also help stabilize egg whites and create volume.

• How do I know when my meringue is ready?

When peaks stand up straight and look glossy, and the mixture feels smooth between your fingers without feeling grainy, it’s ready.

• Why does my meringue deflate or weep?

This happens when egg whites are overbeaten, sugar is added too quickly, or moisture is present. Always add sugar gradually and ensure clean, dry utensils.

Meringue Recipe

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4.6 from 31 reviews

• Total Time: 13 hours 10 minutes
• Yield: 4 1x

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Description

Sweet French Meringue whisks egg whites and sugar into cloud-like perfection, creating delicate peaks of pure confectionery magic. Crisp exterior and marshmallow center make this classic dessert a delightful treat for elegant gatherings and simple weekend indulgences.

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Ingredients

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Main Ingredients:

• 4 large egg whites, room temperature
• 1 cup (200 grams) granulated sugar

Supporting Ingredients:

• 12 teaspoons cream of tartar
• 18 teaspoons salt

Flavoring:

• 1 teaspoon vanilla extract

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Instructions

1. Prepare workspace by setting oven to 225F and positioning rack in center of oven, then line baking sheet with parchment paper.
2. Separate egg whites into clean, grease-free mixing bowl, ensuring no yolk remnants are present.
3. Incorporate cream of tartar and salt, then whisk at low speed until mixture becomes frothy and soft bubbles emerge.
4. Gradually increase mixer speed to medium-high, adding sugar in steady, slow stream while continuously beating.
5. Continue whipping until meringue transforms into glossy, stiff peaks that hold their shape when beater is lifted.
6. Gently fold vanilla extract into meringue, ensuring even distribution without deflating mixture; add food coloring if desired.
7. Transfer meringue to piping bag or use spoon to create uniform dollops on prepared baking sheet, leaving space between each.
8. Place tray in preheated oven and bake for 1 hour until meringues appear dry and crisp on exterior.
9. Switch off oven after baking time, leaving meringues inside to cool and dry completely for approximately 12 hours.
10. Once completely cooled, carefully remove meringues from parchment and store in airtight container to maintain crispness.

Notes

• Moisture matters most when whipping egg whites, so ensure absolutely no yolk contamination or oil on utensils.
• Room temperature eggs create smoother, more stable meringue with higher volume compared to cold eggs.
• Use superfine sugar for faster dissolving and smoother texture, preventing grainy meringue consistency.
• Add cream of tartar as a stabilizer to help egg whites maintain structure and create glossier, more stable peaks.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 193 kcal
• Sugar: 50 g
• Sodium: 108 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 0 g
• Protein: 10.8 g
• Cholesterol: 0 mg