Meringues

5 Reviews
From: EatingWell Magazine March/April 2007

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.

Ingredients 80 servings

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Original recipe yields 80 servings
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  • 3 large egg whites, at room temperature (see Tip)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract

Preparation

  • Active

  • Ready In

  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.
  2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. 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.
  3. Position racks in the upper and lower 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 sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. 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 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies, spacing them about 1/2 inch apart.
  4. Bake the cookies until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes.
  • Make Ahead Tip: 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.
  • 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.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 8 calories; 0 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 2 mg sodium; 4 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free food

Reviews 5

July 04, 2016
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By: EatingWell User
Delicious little morsels So yummy. I cooked them a little longer because they weren't crisping up. Had to take them out, and they cooled to perfection! Pros: Great way to use egg whites Cons: Too easy to eat them all
January 03, 2015
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By: EatingWell User
I made this exactly as stated, but I blitzed the sugar in a food processor to make it a bit finer. A glossy, tasty treat!
June 25, 2014
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By: EatingWell User
Wonderful recipe. This was my first time making it and it turned out fabulous. The treat was just right. I added a pinch less sugar because my family doesn't like things too sweet but even they loved it.
June 25, 2013
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By: EatingWell User
Made 8 large meringues raised the temp to 220 for 2 hours. Filled them with berries and toppe Cream After trying other recipes this is by far the best, simple and delicious Pros: Best recipe and so easy
April 18, 2013
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By: EatingWell User
best recipe I've tried yet every 6 months I make meringues as requested for my boys' birthdays. Every time I look for a recipe online. This is the one that has worked the best. Not so much because of any ingredient difference ( though I do think the cream of tartar is needed and some dont have that) but the suggestions are great - warm the eggs, use a pastry bag. And, somehow, with this recipe, I used only 6 eggs, was not overwhelmed with an abundance of dough and still made more than the 120 needed in one batch - what a difference from my last attempt last October! ps. I add powdered chocolate at the end - yum! Pros: suggestions to help make it easier Cons: none