Meringues are one of the easiest things to make. And they’re just the cutest little things! Some people just eat them as candies, but I like to use them as decoration on my cakes or tarts. They are easy to color and you can even add flavorings to them if you’d like.
How to make meringues
When I’m making a large batch of meringue for pavlovas or for meringue lollipops, I like to use the Italian method which requires cooking sugar and water and adding it to whipped egg whites. But when I’m just making a small batch, I prefer the French method. This method uses raw egg whites being whipped along with sugar and some type of stabilizer (I use cream of tartar).
Add the sugar, egg whites, cream of tartar and a little bit of glucose (or light corn syrup) to the bowl of a stand mixer and whisk on high speed for 5-7 minutes until stiff peaks form. The meringue should be shiny.
Use a piping bag filled with different piping tips to get the shape/look you desire. For these I used the Ateco 18, Wilton 1M and Wilton 6B tips. The 6B gives you that standard shell shape.
Bake on a parchment lined baking sheet for 90 minutes at 190°F. Remove from the oven and allow them to cool completely. They can be stored in an air tight container at room temperature for at least 2 weeks.
Room temperature egg whites tend to whip easier and quicker than cold egg whites. Pull your whites from the fridge at least an hour before using.
Anytime you’re making meringue or a meringue based buttercream, ALWAYS make sure your bowl is completely clean. Any traces of fats or residue can prevent your whites from whipping to their fullest potential.
Since we’re using the French method here, it’s best to use ultra-fine baking sugar as it will break down quicker and won’t leave a gritty texture in your meringues.
The glucose/corn syrup can be omitted. I like adding it because it gives the meringues a nice sheen.
Pipe a tiny amount of meringue on the bottom four corners of the parchment paper. This helps it to stick to the pan so it won’t pull up while you’re piping your meringues.
The 90 minute bake time is for “normal” sized meringues that are about one inch in diameter. Since I was going for smaller meringues, I pulled them out after 75 minutes and they were perfect. So, keep an eye on your meringues! Some people like them to get golden brown. But since I am using them as decoration, I wanted to keep them bright white.
As long as they are crispy on the outside, they are finished. The inside will continue to bake a little more after they’re pulled from the oven.
Let them cool and transfer them to an air tight container immediately. If the kitchen is humid, they will get sticky quickly and then they’re almost impossible to get off the parchment paper.
MeringuesCourse: DessertCuisine: FrenchDifficulty: Easy
Crispy little European candies made from sugar and egg whites.
Egg Whites 60g
(from about 2 eggs)
Cream of Tartar 1/8 tsp
- Preheat the oven to 190°F. Line a baking sheet with parchment paper.
- Add all of the ingredients to the bowl of a stand mixer.
- Whisk on high speed for 5-7 minutes until the meringue is shiny and you have stiff peaks.
- Pipe onto the parchment paper. Bake for 75-90 minutes or until the outsides of the meringues are crispy.
- Light corn syrup can be substituted for the glucose. It can be omitted completely, but they give the meringues a nice sheen.