baked meringue using the water bath method
A smooth, glossy meringue: egg whites, sugar, and lemon juice whisked over a water bath at 60 °C, then beaten off the heat until cooled.
This meringue is whisked over a water bath, never exceeding 60 °C, and then removed from the heat until it cools completely. It is smooth and glossy, and can be used to decorate or cover pies.
Ingredients and directions
- Prep time10 min
- Cook time15 min
- Resting20 min
- Total45 min
- DifficultyMedium
- CostBudget
- Calories235 kcal/serving
- Cooking methodwater bath
- Estimated cost$4.61 $0.23 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Vegetarian
- Gluten-free
Ingredients
people
- $3.49
- $1.12
Prices from US supermarkets for 1 of 2 ingredients; Belgian prices for the rest.
Directions
- Place the egg whites, with absolutely no traces of yolk, in a container. ≈ 3 min
- Add the sugar and lemon. ≈ 3 min
- Place the container in the water bath and begin whipping. ≈ 4 min
- The water in the water bath should never exceed 60 °C. ≈ 3 min
- Whip the egg whites until stiff peaks form. ≈ 4 min
- At this point, remove the bowl from the water bath and continue to whip until the meringue is well chilled.
The bill
baked meringue using the water bath method
- 500 ml of egg whites, with no traces of yolk$3.49
- 1 kilogram of sugar$1.12
Total$4.61
that's $0.23 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Fat | 2.5 g |
| Saturated fat | 0.7 g |
| Carbohydrates | 49.9 g |
| Sugars | 49.9 g |
| Fiber | 0 g |
| Protein | 3.2 g |
| Salt | 0.08 g |
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