Previous recipe called for extra egg yolk? Saved up some extra egg whites and not sure what to do with them? You’ve come to the right place. Meringues are simply egg whites, sugar and something acidic. I prefer to use lemon juice, but white vinegar is an acceptable alternative. Just a couple of kitchen staples can whip up some simple and beautiful meringues!
Pro tips
- Egg whites should be at room temperature, otherwise you risk them becoming flat
- Slowly adding sugar and making sure each addition is well whisked in helps make sure your meringues forms and holds the right shape
- Too chewy? If you’re missing that meringue crisp, bake for slightly longer
- If the meringue cracks during baking you may have whisked at too high of a speed. If using an electric mixer, whisk at a medium speed to reduce large air bubbles
- Stiff peaks are important but do not over beat.
- Store them airtight. Moisture is the enemy of meringues
You can always add your own flavors. Adding a bit of extract or dipping the meringues in chocolate can help make them your own. You can also use different food coloring for an Easter theme or to add to your Christmas cookies. With how easy meringues are, you can make them a staple at any gathering or Holiday.
Meringue Cookies
Ingredients
- 4 oz. egg whites
- 1 cup of sugar
- 1/2 tsp lemon juice (or white vinegar)
- Food coloring
Instructions
Preheat oven to 220F.
- Beat egg whites at a high speed.
- Gradually add sugar, 2 tablespoons at a time. Beat well after each addition.
- Add lemon juice. Keep beating until stiff peak.
- Once you add color (if using) beat one more minute.
- Pipe meringue through a pastry bag. Pipe small mounds onto a baking sheet lined with parchment paper.
- Bake 1-1/2 hr. Leave them in the oven after it is turned off to continue drying without browning
Meringue cookies are also beautiful cake decorations. A recipe for the cake below is here.