Beautiful and Delicious Homemade Meringues Recipe

Ingredients

  • 4 egg whites, at room temperature
  • 1 cup of granulated sugar
  • 1 pinch of salt
  • 1/2 teaspoon of cream of tartar
  • 1 teaspoon of pure vanilla extract

Steps and instructions

  1. Preheat your oven to 225 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a large, clean bowl, beat the egg whites on medium speed until frothy.
  3. Add the cream of tartar and the pinch of salt into the frothy egg whites and continue beating.
  4. While still beating the egg whites, gradually add the sugar, then increase the speed to high and continue beating until the mixture forms stiff peaks.
  5. Gently fold in the vanilla extract without deflating the egg whites.
  6. Using a spoon or a pastry bag, dollop or pipe the meringue mixture onto the prepared baking sheet.
  7. Bake in the preheated oven for about 1 hour, or until the meringues are dry and can easily be removed from the parchment paper.
  8. Turn off the oven, and leave the meringues in the oven with the door slightly ajar, for another hour or until completely cool.

Tools for making

  • Mixing Bowl - A large, clean bowl to beat the egg whites.
  • Electric Mixer - Used to beat the egg whites and sugar mixture to achieve stiff peaks.
  • Rubber Spatula - Used to gently fold in the vanilla extract without deflating the egg whites.
  • Parchment Paper - Lined on the baking sheet to prevent the meringues from sticking.
  • Baking Sheet - Used to place the dollops or piped meringues for baking.
  • Spoon or Pastry Bag - Used to dollop or pipe the meringue mixture onto the baking sheet.
  • Oven - Preheated to 225 degrees Fahrenheit for baking the meringues.

Recipe variations

  • Add a few drops of food coloring to create colorful meringues.
  • Swap out the vanilla extract for other extracts like almond, lemon, or mint.
  • Fold in some crushed nuts or chocolate chips for added texture and flavor.
  • Create flavored meringues by adding citrus zest, cocoa powder, or coffee granules.
  • Pipe the meringue into different shapes, such as nests or kisses, for a decorative touch.
  • Add a tablespoon of cornstarch to the sugar for a slightly chewier texture.
  • Create a marbled effect by gently folding in streaks of fruit puree or melted chocolate.
  • Make sandwich cookies by spreading a filling, like whipped cream or ganache, between two meringue cookies.

Recipe overview

Looking for a light, airy, and delightful dessert? Look no further than these classic Meringues. This time-honored treat is a marvel of culinary science that turns simple ingredients into something magical. All you need are egg whites, sugar, a bit of salt, cream of tartar, and vanilla extract. You'll be beating egg whites into a frothy mixture before adding your other ingredients. Once you create stiff peaks with the egg white mixture, you'll dollop or pipe the meringue onto a baking sheet. After a low and slow bake, followed by a gentle cooling period within the oven, you'll have crisp, light, and sweet meringues that are perfect as a snack or an elegant dessert. These meringues are incredibly versatile, and you can enjoy them on their own, or use them as a base for other desserts like Eton Mess or Pavlova. Get ready to impress with this easy yet sophisticated recipe. Happy baking!

Common questions

  1. Can I make meringues with cold eggs? It is recommended to use room temperature eggs for best results.
  2. What can I use instead of cream of tartar? You can substitute cream of tartar with an equal amount of lemon juice or white vinegar.
  3. How do I know when the meringues are done? The meringues are done when they are dry, crisp, and easily lift off the parchment paper.
  4. Can I add flavors or colors to the meringue? Yes, you can add flavor extracts, such as almond or mint, and food coloring to the meringue mixture as desired.
  5. How should I store the meringues? Store the cooled meringues in an airtight container at room temperature for up to a week.

Serving dishes and utensils

  • Mixing bowl - A large bowl to beat the egg whites and mix the ingredients.
  • Electric mixer - A handheld or stand mixer to beat the egg whites and sugar mixture until stiff peaks form.
  • Parchment paper - To line the baking sheet and prevent the meringues from sticking.
  • Baking sheet - A flat, oven-safe tray to place the meringues on for baking.
  • Spoon or pastry bag - Used to dollop or pipe the meringue mixture onto the baking sheet.
  • Cooling rack - A rack to cool the baked meringues, allowing air to circulate around them.
  • Storage container - Airtight container to store the meringues and keep them fresh.

Origin stories

From the French word "meringue", meaning "light as a feather", meringues are said to have been invented in the Swiss village of Meiringen in the early 18th century by pastry chef Gasparini. Despite the Swiss origin, these delicacies have been adopted by many cultures and there are numerous variations globally. For instance, in Italy, the meringues are often made into a buttercream for desserts. In France, they're commonly baked until crisp and used as a garnish or base for other desserts. The light, airy texture of meringues has made them a favorite ingredient in many a dessert, from pies to pavlovas.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.