How to Make Homemade Meringue

Start by preheating the oven to 110 degrees Celsius. This will help the meringue rise evenly. Based on my experience, the right temperature is crucial to get the best meringue.

In a large bowl, beat the egg whites until they form soft peaks. This is a critical aspect of meringue preparation. Make sure the bowl is completely clean and dry before adding the egg whites; any traces of fat can ruin the volume of your meringues.

Add the salt to the egg whites. This will help stabilize the egg whites as you beat them.

Gradually add the sugar while continuing to whisk. This will help dissolve the sugar into the egg whites. In my experience, it is best to add the sugar a little at a time to ensure that it dissolves completely and incorporates well into the egg whites.

Add the vanilla essence and continue beating until the egg whites form stiff, glossy peaks. You will know it is ready when you can invert the bowl without dropping anything.

Place spoonfuls of the meringue on a baking sheet lined with parchment paper. Be sure to give them enough space between each one so they can rise without sticking.

Bake for 1 hour and 30 minutes or until the meringues are firm and dry to the touch. Remember that the time may vary depending on your oven, so keep an eye on them.