Classic Meringue Recipe for Cake Decoration

First, preheat your oven to 90°C (200°F). This low temperature will help the meringue dry out properly without browning. It’s vital for a perfect meringue that you keep the temperature consistent.

Line your perforated baking sheet with a silicone mat, which helps prevent the meringue from sticking and ensures even baking.

In a clean mixing bowl, add your 4 large egg whites. Start beating the egg whites at a medium speed until they become foamy.

Then, gradually add the 250 grams of granulated sugar, about a tablespoon at a time, while continuing to whip. This slow addition helps to stabilize the meringue.

Once the meringue reaches soft peaks, add 1 teaspoon of white vinegar and 1 teaspoon of vanilla extract. The vinegar helps stabilize the meringue further.

Continue whipping until you achieve stiff peaks; this means that when you lift the beaters, the peaks will stand straight up without drooping.

Transfer the sturdy meringue into the piping bag fitted with your chosen decorative tip. You can create various shapes and heights for your meringues.

Pipe your meringue onto the prepared silicone mat in your desired shapes, making sure to leave some space between each one as they will expand slightly during baking.

Carefully place the baking sheet in the preheated oven. Allow the meringues to bake for about 1 hour, then turn off the oven and let them cool completely inside. This cooling step is crucial for preventing cracks and achieving a dry texture.

Once cooled, gently peel the meringues off the silicone mat and they are ready for decorating your cakes!