Light and Sweet Homemade Meringues (perfect for the upcoming berry season!)


Who’s excited for spring and summer produce?  I am beyond pumped for it!  I especially can’t wait for the strawberry season.  I got some blackberries in my delivery bag the other week and thought how perfect it would be to make a light and fresh dessert with them.  These meringues fit the bill perfectly.  They are light and crispy outside, but soft and chewy inside.  I topped them with my lemon curd from my lemon blueberry tarts, then some fresh berries, and it was deeee-licious!


If you’re intimidated at the idea of making meringues, don’t sweat it.  They look more complicated than they are.  All you need is a few egg whites, some sugar and corn starch, and a mixer to get started.  First, place the egg whites in a mixing bowl and mix until soft peaks form.  You know you have soft peaks when you lift the mixer up, and the top of the egg whites folds over slightly.

Keep beating until you get stiff peaks on your egg whites:


See how the tips just stay put and don’t fold over?  That’s how you know you have stiff peaks!


Then you will spoon the meringues into small circles on a piece of parchment paper.IMG_3218

Then use the back of a teaspoon to make little wells in the middle of each meringue, which is where the lemon curd and berries will go.


Bake at 300 degrees for about 45 minutes.


Let them cool, then top with curd and berries, and enjoy!



So let’s get started!  These don’t take long and aren’t nearly as complicated as they seem!


1 cup granulated sugar
1 Tbsp cornstarch
3 egg whites at room temperature (I took mine out of the fridge about an hour before I used them)
3 Tbsp cold water
1 tsp white vinegar


  • Combine sugar and cornstarch.  Set aside.
  • Place egg whites with a pinch of salt in a mixer and mix until you have soft peaks, i.e., when you pull the beater out of the bowl, the little peak at the top of the egg whites should fall over on itself.
  • Add the water, then beat again to soft peaks.
  • Add the cornstarch and sugar mixture, a tablespoon at a time, until you get stiff peaks.
  • Add the vinegar and beat again until you have stiff peaks.
  • Spoon onto parchment paper in either one big meringue or several small ones, bake at 300 for 40-45 minutes.  The meringues will be slightly brown when they are ready.  Let cool.
  • Top with lemon curd and berries.  Enjoy!


This site uses Akismet to reduce spam. Learn how your comment data is processed.