This post is all about how to make meringue. Meringue cookies were one of the first recipes I remember mastering as a young teen. The bakery near my house sold giant meringue cookies for a dollar each. This was when I was getting a dollar and hour to babysit. So I decided to learn how to make them at home. I could then eat as many as I wanted!
Meringue is a mixture of egg whites and sugar. I add a pinch of cream of tartar, and sometimes vanilla, but I’ve found that they are just as easy to make without it.
Of course everyone knows about the ultimate meringue “cookie” the macaron! You’ll love these Raspberry Macarons!
What I love about meringues is that they can be made into so many shapes and they’re a light dessert with relatively little sugar! (This post was originally published March 29th, 2012. As an Amazon Affiliate, I earn commission on qualifying purchases).
While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar.
How to store meringues
- Meringues do not need to be stored in the refrigerator.
- Store them for up to a week, in an air-tight container, in a cool, dry area of your kitchen.
- Moisture and humidity are not their friends!
How to make meringues
- Pre-heat oven to 200 degrees F., line baking sheets with parchment paper or silpat, (silicone baking sheet).
- In a clean, grease free mixing bowl, whip whites on low speed until foamy.
- Add cream of tartar and continue whipping about 8 minutes or so, the whites should begin to have soft peaks.
- Add vanilla and gradually add sugar, a few teaspoons at a time and continue beating until the whites are stiff and shiny like satin.
- Either use a pastry bag to pipe out shapes or drop by tablespoons on prepared sheets.
- Bake for about 1 1/2 hours at 200 degrees F. with oven door slightly ajar.
- When they are done, they will be crispy and light and will be easily removed from the cookie sheet.
- The amount you make depends on the size, you can make big giant meringues or little button sized meringues. Store in an airtight container. They do not need to be refrigerated.
How to Make Meringue Like a Pro | Food Network
FAQ
What are the 3 types of meringue?
What’s meringue made of?
Are meringues healthy?
What is the main ingredient in meringue which makes it light and fluffy?
What is meringue made of?
In its simplest form, meringue is made up of just egg whites and sugar. The ratio of egg white to sugar and how you handle those two ingredients makes all the difference in the outcome. Here’s what you need to know before you get started: 1. Use the Right Bowl
How do you make meringue?
Meringue begins with egg whites and sugar and is transformed into billowy white clouds of pure deliciousness. Let’s tackle it together! Eggs – Fresh eggs are best for making meringue.
What is meringue powder?
Meringue powder is made up of dried, pasteurized egg whites, sugar and cornstarch. It can be used to stabilize royal icing for decorating cookies or whipped with water and sugar to form stiff meringue in place of liquid egg whites.
What is French meringue?
Let’s discuss: French Meringue – This is the type we’re talking about today! Also known as “uncooked” meringue, it’s simply the whipping together of egg whites and sugar until peaks form; it is typically used to top pies and make meringue cookies and pavlovas and is always baked in some way after preparing.