How to Make Meringues

Making the perfect meringue is easier than you think.

Light, delicate and delicious, meringues are low in calories, and our basic recipe takes only 15 minutes to whip up.

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.


meringues

Ingredients

To make meringues, about 80 (1 1/2 inch) cookies, you'll need:

• 3 large egg whites, at room temperature (see Beating Tip)
• ¼ teaspoon cream of tartar
• ¾ cup sugar
• ½ teaspoon vanilla extract

Beating Tip: To get the most volume from beaten egg whites, it's best to start with whites at room temperature. Submerge them in their shells in a bowl of lukewarm (not hot) water for about 5 minutes before using.


Meringues_Step1

Step 1

Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there's any trace of yolk in the white, discard the white and start over. If it's yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs.

Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form.


Meringues_Step2

Step 2

Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.


Meringues_Step3

Step 3

Position racks in the upper and lowers thirds of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan. Fill a 1-quart seal-able plastic bag (or pastry bag fitted with a ½-inch plain tip) with the meringue.


Meringues_Step4

Step 4

Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a ¾-inch wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner.


Meringues_Step5

Step 5

Working with the bag perpendicular to the baking sheet, pipe the meringue into 1½-inch diameter cookies, spacing them about ½ inch apart.


Meringues

Step 6

Bake the cookies until dry and crisp throughout, about 1½ hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes.

To Make Ahead: Cookies can be held at room temperature in an airtight container for up to 5 days or in the freezer for up to 1 month. If stored meringues are chewy, bake at 200°F for about 10 minutes to restore their original crisp texture.


Toasted Almond-Coconut Meringues

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.


Cinnamon-Chocolate Meringues

Pictured Recipe: Cinnamon-Chocolate Meringues

Cinnamon-Chocolate Meringues

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.


Frangelico & Toasted Hazelnut Meringues

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.


Mexican Chocolate Meringues

Pictured Recipe: Mexican Chocolate Meringues

Mexican Chocolate Meringues

For these meringues, use Dutch-process cocoa, which has a mellower flavor than American-style.


Lemon Meringue Kisses

Pictured Recipe: Lemon Meringue Kisses

Lemon Meringue Kisses

These tiny, lemon-flavored meringues must be cooked slowly so their outsides are powdery and crisp, while the insides are chewy and yielding. Serve with sorbet.


Dark Chocolate Meringue Drops

These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.


Chocolate Coconut Meringues

Pictured Recipe: Chocolate Coconut Meringues

Chocolate Coconut Meringues

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.