Description
This classic French meringue recipe yields about 48 delicate, light, and airy cookies with a crisp outer shell and a slightly chewy center. Made from just egg whites and sugar, it’s perfect for a melt-in-your-mouth treat that’s versatile enough to be flavored or decorated in many ways. The meringue is baked low and slow to achieve the perfect texture, making it a simple yet elegant dessert suitable for many occasions.
Ingredients
Scale
Main Ingredients
- 3 large egg whites, at room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
- Gel food coloring (optional)
Instructions
- Preheat the oven: Arrange a rack in the middle of the oven and heat it to 215°F. Line a baking sheet with parchment paper and set aside.
- Begin whisking the egg whites: Place the egg whites in a clean, grease-free mixing bowl. Using the whisk attachment on a stand mixer or an electric hand mixer, beat the egg whites starting on medium-low speed until frothy.
- Add cream of tartar, vanilla, and salt: Incorporate the cream of tartar, vanilla extract, and salt, if using, to help stabilize the meringue and enhance flavor.
- Gradually add sugar: Increase the mixer speed to medium and slowly add the granulated sugar a little at a time. Continue beating until the mixture becomes opaque and begins to hold soft peaks.
- Reach firm peaks: Increase speed to medium-high and beat the meringue until stiff peaks form, meaning the peaks hold their shape and the surface is glossy and smooth. The sugar should feel completely dissolved when rubbed between your fingers.
- Add food coloring or flavorings (optional): Gently fold in any gel food coloring or additional extracts without deflating the meringue.
- Fold in optional mix-ins: If desired, fold in chopped chocolate, nuts, or other dry ingredients carefully with a rubber spatula.
- Prepare to pipe: Fit a piping bag with a plain or star tip and fill it halfway to three-quarters full with the meringue.
- Pipe meringue shapes: Pipe small ‘kisses’ or shapes onto the prepared baking sheet. Alternatively, scoop mounds with a spoon for a rustic look.
- Bake low and slow: Bake in the preheated oven for 60 to 90 minutes until the outside is crisp and the inside remains slightly chewy but dry. They should peel off parchment paper easily when done.
- Cool in oven: Turn off the oven, crack the door open, and allow the meringues to cool completely inside to prevent cracking and preserve texture.
Notes
- Ensure all equipment and utensils are free of grease and dry to achieve maximum volume in whipping egg whites.
- Separate egg whites from yolks carefully; even a small amount of yolk can prevent the whites from whipping properly.
- Let egg whites sit at room temperature for about 30 minutes before whipping for better volume.
- Add sugar gradually to fully dissolve it and avoid grainy texture in the finished meringue.
- Use an oven thermometer to maintain the correct low temperature for baking to avoid browning and cracking.
- Avoid baking meringues on humid days, or be prepared for longer baking and drying times.
- Store baked meringues in a covered container at room temperature for several days; do not refrigerate as moisture will soften them.
- Be cautious with additional flavorings or liquids as too much can break down the meringue structure.
- Prep Time: 30 minutes
- Cook Time: 60 to 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French Meringue, Meringue Cookies, Light Desserts, Egg White Cookies, Classic French Dessert, Baking Meringue, Crisp Meringue
