Best Meringue Recipe
This meringue recipe is super easy to make once you get it figured out. The hardest part will be getting your egg whites to puff up. Meringue cookies are low in calorie and gluten-free. Using natural extracts and ground herbs and zests, you can make different combinations like blueberry lemonade, mojitos and peach bellinis.
Ingredients
- 2 egg whites room temperature
- 1/8 tsp cream of tarter
- ½ cup of sugar if using regular sugar, run it through the food processor first to get it extra fine.
- Food Color
- 3/4 tsp Natural Extract and/or 1 tbsp zest
Instructions
- Preheat oven to 200 degrees Fahrenheit.
- Line two baking sheets with parchment paper.
- Separate egg whites from egg yokes. Save egg yolks for custard or something else.
- Beat egg whites on medium high until they get a bit frothy (should make some bubbles on top).
- Add cream of tarter. Mix on medium to medium high until soft peaks form and you get a shaving cream consistency (should be a solid white color).
- Slowly add in the sugar one tablespoon at a time.
- Beat on medium-high until you get stiff peaks and the sugar is dissolved.
- Add extract and/or zest.
- Add food coloring if you desire a solid color meringue. *see below for stripe instructions
- Spoon meringue mix into a piping bag with a star tip, or any other shape you want (if you are using zest, make sure you use a tip with a large opening or the zest will clog up your tip).
- Pipe meringues onto parchment paper, making the base about the size of a nickel.
- Bake meringues for 70 minutes. Do not open oven door!
- Turn off the oven. Let the meringues cool in oven for at least 2 hours so the meringues dry out, getting that crispy texture. Do not open the oven door and let out the heat.
- Pop cooled meringues off the parchment paper and store in an airtight container. Keep in mind that if it is humid, your meringues could go soft much more quickly as they absorb moisture, even in storage. Eat these beauties up ASAP, as they do not last a long time.
- Enjoy!
Video
Notes
If you would like meringues with a stripe of color, simply add a drop of food color to the side of the piping bag before you spoon in meringue. You can add a second color for a bit of fun too.