Amy posted her meringue recipe early last year, with an interesting twist of using chocolate in the recipe. My own recipe is pretty traditional is comparison! One of the best things about making meringues is that they’re quick to prepare and something the kids can help out with.
Because I normally make quite a bit of these at a time to take into work or for family gatherings, I double or triple the recipe… but doing so will take up a lot of oven space (tripling uses both of my ovens) and may increase bake times. If stored properly these keep well for an extended period of time, and thus make lovely gifts.
My most recent batch, dyed blue at the children’s request.
- 2 egg whites
- 1/8 tsp salt
- 1/8 tsp cream of tartar
- 1/2 cup granulated sugar
- food coloring (optional)
- Preheat oven to 225°F.
- Line two cookie sheets with aluminum foil.
- Mix egg whites, cream of tartar, and salt to soft peaks at medium-low speed.
- Slowly add granulated sugar and continue to mix at medium to high speed until stiff white peaks form. This part may take a while, especially if doubling or tripling the recipe. If you’re going to add food coloring, do it during this stage.
- Space about 1/4 to 1/2 inch apart on the cookie sheets. Use spoonfuls (quick but not as pretty), an icing bag (don’t overfill or it comes out the top), or a filled and sealed Ziploc with a tiny corner hole to dispense from (what I prefer).
- Bake for 1 ¼ – 1 ½ hours. Try not to let them turn brown or crack.
- Pull out to cool completely (1-2 hours to be sure), then remove from cookie sheets. Watch for foil sticking to the bottom.
- Store in airtight container or Ziploc bags up to several weeks. Add a paper towel to help keep moisture out if you’re not sure they’re fully cooled or if it’s really humid.