These light and airy treats are a sweet, crunchy, melt-in-your-mouth confection that you can easily whip up a batch of at home. They require very few ingredients, are completely customizable and are sure to please a crowd-or, if you have a big sweet tooth, you can eat them all yourself! But, be warned-after you try one, they'll disappear quickly! Enjoy!
Prep Time: 15 minutes
Cook Time: 25-35 minutes (plus 1 hour w/out oven on)
Estimated Total Time: 1 hour 45 minutes
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Step 1: Ingredients:
- 3 eggs
- 3/4 cup super-fine sugar (food-process granulated sugar to create super-fine)
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (or any of other flavour of your choice)
- food colouring (optional)
Step 2: Preparing the Eggs
First, separate your chilled eggs by cracking them on a hard surface and transferring the yolk back and forth until the whites are completely separated. Be careful not to get any yolk in the whites. Once they're separated, place them in a small bowl and let them sit for approximately 15 minutes, or until they turn to room temperature. The yolks can be used in another recipe later. Set the oven to 275F (140C).
Tip: The older the egg, the more the whites will fluff up. Just make sure they haven't gone bad! A perfect meringue egg should sit vertically in a glass of water. If it's horizontal, it's too fresh, and if it floats, it's too old.
Step 3: Beat Your Mixture
Next, beat your egg whites in a large glass or metal bowl on medium-low until they turn frothy and white. Do not over-mix! Add cream of tartar until you have soft peaks. Gradually start adding in the sugar a tablespoon at a time on medium-high, mixing well between each scoop of sugar. You don't need to worry about over-mixing any more. Once the mixture turns thick and glossy, you should have stiff peaks. Beat in vanilla and food colouring (optional).
Tip: Don't use a plastic bowl, as oil can stick to it and oil will ruin the whites! Also, if using a copper bowl, remove the cream of tartar from the recipe.
Step 4: Piping & Baking
Using your choice of a spoon or a piping bag, dollop approximately 30ml or 2 tablespoons of the mixture onto an oiled or parchment lined baking sheet. Work quickly as the meringue will start to deflate. Bake for 25-35 minutes or until hard and crispy. Turn off the oven and let them remain there until cool, about an hour. Do not open the oven door during this time. Let rest for a few minutes before consuming. Enjoy!
Tip: Unlike other cookies, meringues shouldn't get golden on the edges. This means they're overbaked.
I hope you enjoyed the recipe!