Merengue are small egg-white cookies; very famous in Switzerland and eaten with whipped cream or Vermicelles (sweetened chestnut puree). I love to bake them as they are very very special and so very good. You can easily bake them 2 days in advance.

They are called Merengue after the town Meiringen in Switzerland, where an Italian baker invented them.

Step 1:

For approximately 30 small pieces:
5 Egg whites
1/2 tsp Cream of Tartar
240 g Icing Sugar

You can add one of these for taste:
1/2 tsp Vanilla Extract
or 1/2 tsp Coffee Extract
or 1/2 tsp Strawberry Extract
or 1/2 tsp Orange Extract
or 1/2 tsp Cocoa Powder
or 1/2 tsp Almond Extract

Beat the egg-whites in a glass- or metal bowl. When the egg-whites are almost stiff add the cream of tartar and go on beating. The slowly add the sugar, go on beating. I use the Kenwood machine or else my arm would fall off.

You know the merengue is ready when you can rub some between your fingers and you can feel no sugar.
Mine keeps coming out and spilling everywhere. ;.; halp
Did you beat them long enough? If not, they go all over the place, so more or less over-beat them. when you pipe them onto a surface they should stay that way and not "walk" away.
I can't wait to try this, but how much is 240g in imperial? Like, how many cups? And do you mean Confectioners Sugar? How can you tell when they are done baking? Thanks~
there are converters in the net, here is one http://calculator-converter.com/converter_g_to_c_grams_to_cups_calculator.php <br> <br>that would be 1.014 cups. I am using grams because it is more accurate. <br> <br>Icing sugar is confectioner sugar/powdered sugar. <br> <br>They are done after 90 minutes. They will be hard. If they are still soft something went wrong.
Oooh! Those sound tasty! I want a bunch of all flavors :)
They are not so hard to do, try it!

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Bio: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. I have a website http://www.pane-bistecca.com/rezepte-recipe-blog.html with international recipes. I ... More »
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