Discover how to make homemade meringues with just 2 ingredients. Tiziana’s easy recipe is perfect for those who love sweets that are crisp on the outside and light on the inside. Download the free PDF!
A dessert that smells like simplicity
Meringues are among the simplest and most charming desserts: just egg whites and sugar, perfectly whipped and with lots and lots of patience.
At Cascina Facelli, we make them with love, especially when there are leftover egg whites from other recipes. That’s how this meringue is born — crisp on the outside, soft inside — perfect with tea, for decorating desserts, or just to snack on with friends.
A minimalist recipe: just 2 ingredients
The beauty of meringues lies in their simplicity. But don’t be fooled — behind that simplicity is a precise technique.
Here’s how to make them perfectly, following Tiziana’s tips.
📋 Ingredients (per egg white):
1 egg white
63 g granulated sugar
👉 You can multiply the quantities depending on how many egg whites you have.
👩🍳 Method:
Whip the egg white with an electric mixer at high speed.
Add the sugar in 4 parts, continuing to beat.
After the final addition, whip for at least 10 minutes until the mixture is glossy, thick, and very stiff.
Transfer the mixture to a piping bag (or use a spoon) and shape the meringues on a baking tray lined with parchment paper.
Bake in a static oven at 100°C (212°F) for 150 minutes, with the oven door slightly ajar (use a folded dish towel to keep it open).
Once baked, turn off the oven but leave the meringues inside for another 2 hours to dry completely.
Once cooled, store them in an airtight container.
The secret? Don’t bake — dry
That’s the difference between a perfect meringue and one that collapses or sticks. Meringues should not be cooked, but gently dried, to keep their shape and crunchiness.
Tiziana recommends making them on dry days, avoiding humidity, and being patient: every minute of resting in the oven makes them lighter and more stable.
How we serve them at Cascina Facelli
Here at the Cascina, we often serve them alongside a mousse, a hazelnut cream, or a hot chocolate.
But truth be told… they usually disappear before they even reach the table!
An old-fashioned, humble, and showstopping little treat.
A sweet way to use up leftover egg whites and impress your guests.
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