Meringues

Recipe courtesy EatingWell.com

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Photo: Meringues

Cook Time:
1 hr 45 min
Level:
Easy
Yield:
about 80 (1 1/2-inch) cookies

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 45 min
Total:: 2 hr 0 min

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Ingredients

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

Directions

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. 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.

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.

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.

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.

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Comments & Reviews

recipe Meringues
BELLA Chicago, IL 12-31-2009
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Made it for my sons 1 birthday !
Rated: 5 stars out of 5

Great !!! Everyone loved it. Very easy, very fast. Just follow the recipe. I loved it. dipped the bottoms in mixture of... nuttella and heavy whiping cream - but just the bottoms after the cookies were already cold and let them cool - yummmmmm !!!! chocolate gave it nice color contrast !!!!Read more
recipe Meringues
Susan Pawling, NY 12-07-2009
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Peppermint and white chocolate variation
Rated: 4 stars out of 5

Yummy! I substituted peppermint extract instead of vanilla. I also swirled 4 drops of red food coloring into the meringue... right before I put it on the cookie sheets. The peppermint was overpowering like I thought it may be which is good. My brother said they taste like toothpaste... I guess you have to be a peppermint fan! The red swirls look great for Christmas time. I am going to melt some white chocolate peppermint Andes and coat the bottom of the meringue cookies. The white chocolate rounds out the peppermint nicely!Read more
recipe Meringues
carrie Essex junction, VT 07-31-2009
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very good!
Rated: 4 stars out of 5

This was the first time I've made meringue shells/cookies and they were good, not great. I mean they tasted excellent, but I... think they should have been cooked a little longer. I substituted cocoa powder and coffee powder for vanilla for a portion of the recipe, so I had 3 flavors of semi-gooey deliciousness!! n.nRead more
recipe Meringues
Annaliese Grand Rapids, MI 03-04-2009
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Easy, basic, yummy
Rated: 5 stars out of 5

Nice easy starter meringue recipe. This was my first time making meringues, they turned out great! I just followed the... recipe. I look forward to now trying all sorts of flavors; peppermint, espresso, chocolate :-)Read more
recipe Meringues
Nick Podunkville, WA 12-24-2008
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Perfect Christmas Treats
Rated: 5 stars out of 5

These where the perfect Treats for gift tins! They were not to sweet, just right! They tasted just like marshmallows!... Anyone could make these yummy simple sweet treats!Read more
recipe Meringues
Katerina MIAMI, FL 12-15-2008
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The perfect meringue!!
Rated: 5 stars out of 5

This meringue is not too sweet and just sweet enough! The perfect amount of cream of tartar gives it the perfect stiff peaks... and could be good enough as a marshmallow spread. I made the cookies huge, and after doing some math, they still only had 50 calories!!Read more