loading

Making Meringues

Featured
Picture of Making Meringues
Sweet and light cookie-like desserts, meringue recipes are first found in a French cookbook by Massialot, published in 1692. Although my meringues might not be as authentic, they're still airy, delicious, and a family favorite. After making a school project about them, I decided to upload my recipe here as well :)

EDIT: Wow, thanks so much for all the favorites & the feature, guys! Means a lot ~
 
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients & Tools

Picture of Ingredients & Tools
Ingredients:

3 egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon of vanilla extract

Tools:

2 cookie sheets
Tin foil
Egg beater
Cup & small plastic plate (for separating egg whites)
Measuring cups/tools (3/4 cup & 1/4 tsp)
Oven (duh)

Step 2: Preparation

Preheat the oven to 250 degrees (Fahrenheit) and line the 2 cookie sheets with tin foil.

Step 3: Beat egg whites

Picture of Beat egg whites
IMG_3169.JPG
IMG_3170.JPG
IMG_3172.JPG
IMG_3174.JPG
Put all 3 egg whites in the large bowl. Beat the egg whites for about 5 minutes. At first they seem really small and thin, and clear. As you beat them, they'll get aerated and become larger, stiffer, and more opaque. When you take your mixer out of the batter, it should form small peaks. If it doesn't, mix them for a little longer and try again.

To separate my egg whites from the yolks, I cracked each egg on a small plate, and put a cup over it. Then I lifted the cup up slightly while over the bowl, holding the cup just enough above the plate to allow white to escape, while trapping the yolk. I'm sure there are other methods as well, though.

Step 4: Sugar, Cream-of-tartar and Vanilla, oh my!

Picture of Sugar, Cream-of-tartar and Vanilla, oh my!
IMG_3188.JPG
IMG_3191.JPG
IMG_3199.JPG
IMG_3200.JPG
IMG_3207.JPG
Continue mixing the egg whites with the egg beater, and gradually add in the sugar. Once all the sugar is added, the batter will look very shiny and candy-like.

Continue mixing as you add in the cream of tartar and vanilla.

The vanilla gives the meringues a bit more flavor and their cream color -- though, if you prefer a different color, at this step feel free to add in a bit of food coloring. 

Mix the batter for about 5 more minutes. It should form medium-sized, stiff peaks when you remove the mixer.
If it doesn't, mix for a little longer and try again.

Step 5: Making the Meringues

Picture of Making the Meringues
IMG_3211.JPG
IMG_3212.JPG
IMG_3214.JPG
Using a large spoon, take scoopfuls of the batter and put it onto the cookie sheets. You have to be a little forceful to get it off the spoon; give it a sharp jerk downwards. 

You can decide if you want to make a few large meringues or lots of smaller ones. Just make sure that there's about 1/2 inch of space between the meringues.

Step 6: Baking

Picture of Baking
IMG_3218.JPG
Bake the meringues in the oven for an hour.

Turn off the oven and let them cool for 10 minutes, and then let them cool out of the oven for 10 more.

Step 7: Enjoy!

Picture of Enjoy!
All done! Enjoy your meringues on your own, or share them with friends and family.
Just a warning -- they disappear quickly!

SneakyZephyr710 months ago
They are so yummy!
And remind me of the cereal marshmallows. O:
temp_-1346809442.jpg
yordisco1 year ago
Awesome recipe. Thank you for share!!!!
Nantto2 years ago
I used to eat this when I was a child, thank you so much for the recipe!
charchar2 (author)  Nantto2 years ago
No problem! Enjoy.
yordisco2 years ago
Thank you!!!! I love this and my kids too.
charchar2 (author)  yordisco2 years ago
You're welcome -- glad you like it!
gracie24682 years ago
Looks yum
charchar2 (author)  gracie24682 years ago
Thanks!
Thank you. This is the same recipe I used when I was a little girl. I have seen these for sale in the store, but I know they taste so much better fresh.
charchar2 (author)  deevanderheiden2 years ago
You're welcome!
Yeah, they definitely do taste better fresh ;)
great! if you need a constant low temperature during that hour you can try the meringues solution for your oven ;-)
charchar2 (author)  andrea biffi2 years ago
Ooh, cool! That definitely seems helpful.
Yummy! You can flavor these too right?
charchar2 (author)  Penolopy Bulnick2 years ago
Hmm, that's a good question. I've never tried it -- I'd assume you can though! Let me know if you do, I'd love to hear how it turns out :)