Meringues
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
10 meringues
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Calories
85 kcal
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Course
Bread, Baked Goods
Meringues
Description
The Meringues recipe uses egg whites without any yolk traces, sugar (caster or superfine for best results), cream of tartar to promote crispness, and vanilla extract for flavor. The egg whites are beaten with cream of tartar until soft peaks form, then sugar is gradually incorporated until stiff, glossy peaks develop, making a stable meringue mixture. The vanilla extract is folded in at the end. The mixture is spooned or piped onto a lined tray and baked at a low 225℉ (110℃) for about 45 minutes. After baking, the meringues dry in the turned-off oven for an hour or longer to achieve a crunchy texture. The low and slow drying approach prevents browning and maintains a light consistency.
The flavor is subtly sweet with vanilla notes, and the texture features a crisp outer shell that may remain slightly tender inside depending on baking time and size. This preparation creates a versatile meringue suited for enjoying alone or as a base for cream-filled treats where two meringues sandwich a generous cream layer.
Humidity adversely affects meringue making, so a dry environment is ideal. Meringues can be stored for months if kept in a cool, dry container like a biscuit tin to preserve their crispness. A convection oven setting can be used, adjusting the temperature for even drying. The recipe notes that larger meringues might require extended drying periods, including overnight drying at the oven's lowest setting.
Ingredients
- 4 egg without any traces of yolk, at room temperature, white
- 1 cup sugar caster or superfine is best)
- ⅛ tsp cream of tartar not necessary, but it helps make crisp meringues
- 1 tsp vanilla extract
Instructions
Make Meringues:
- Preheat oven to 225℉ (110℃).
- Place egg whites and cream of tartar in a clean, dry and grease-free bowl. Begin beating at high speed until soft peaks form.
- Start adding sugar 2 tablespoonfuls at a time, allowing sugar to dissolve each time. Continue beating until all sugar is used, and stiff, glossy peaks form. Add the vanilla and mix well.
- You can scoop a spoonful of the meringue mixture and push it onto the tray (lined with a silicone mat or aluminum foil) with another spoon or pipe them out.
- Place the tray in the preheated oven, and bake for 45 minutes. After the timer goes off, turn off oven and leave meringues in for an hour, or longer (larger ones may need to dry longer). You can even put them in the oven at the coolest setting, and leave them overnight. Meringues aren't baked as much as they are dried.
How to Serve Fresh Cream Meringues:
- For cream filled meringues, first choose two similarly sized/shaped meringues.
- Spread one with a generous amount of thick, freshly whipped cream without anything added. Find the best quality, organic, highest fat cream without added ingredients that you can find. It will have the best cream flavor. Sandwich together with the other meringue.
- Serve right away. A strawberry is a nice touch.
- Alternatively, make into meringue nests or one large Pavlova shaped nest.
Notes
- Use caster or superfine sugar and ensure no egg yolk contaminates the whites for best results.
- Dry conditions and a convection oven setting improve meringue texture and drying.
- Store finished meringues in an airtight tin in a cool, dry place; they can last for months.
- Allow meringues to dry in the off-oven for at least an hour or longer depending on size; overnight drying is recommended for larger pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10meringues
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 1meringue | |
| Calories | 85kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Sodium | 22mg | 1% |
| Potassium | 29mg | 1% |
| Sugar | 20g | 40% |
| Calcium | 1mg | 0% |
| Iron | 0.02mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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