Classic Desserts/ Cookies/ Dessert/ Gluten-free/ Holiday

Meringues

February 2, 2015

A simple recipe for white, crispy meringue cookies that will melt in your mouth. Make them any size or shape you want!

Perfect White Meringues | prettysimplesweet.com

While there are many ways to make meringue, there is one important rule to remember in making it the authentic way, and that is the 1:2 ratio of egg whites to sugar. Meringue should be on the sweet side, with a crisp texture that will instantly melt in your mouth. After being given plenty of time to slowly bake, finished meringue will be white, shiny, and smooth.

Perfect White Meringues | prettysimplesweet.com

Ingredients & Methods:

Egg whites: Separate the eggs while they are still cold as that’s when it’s the easiest. Then, cover and let sit to reach room temperature. Room temperature egg whites will whip up best and reach their highest volume.

Salt: We use just a pinch, but don’t leave it out. The salt cuts the sweetness and helps in stabilizing the egg whites so that they can reach their full volume.

Sugar: Don’t be tempted to use less sugar to cut the sweetness since it plays a big role in the meringue’s texture. It also helps with the stabilization of the egg whites – both while whipping and during baking. If you don’t use the amount suggested, the meringue may be too soft and eventually collapse.

Perfect White Meringues | prettysimplesweet.com

Cookie size: I usually go for either large meringue cookies or traditional mini cookies called “kisses”. However, you can make them in any size or shape you want, just change the amount of baking time accordingly (shorter baking time for smaller meringues). Temperature will stay the same.

Piping or spooning: For perfectly shaped and even meringues, pipe the meringue using a pastry bag fitted with a round or star tip. Otherwise, drop mounds of meringue onto the baking sheet, using the help of 2 tablespoons.

Perfect White Meringues | prettysimplesweet.com

Meringue kisses: Use a pastry bag fitted with a ½-inch round or star tip. Hold the piping bag at a 90 degree angle from the surface (your hands will be vertical to the surface). Keep the tip close to the surface, and squeeze for a count of 3. Stop squeezing, and lift the bag straight up while releasing pressure to let a peak form.

Snow white cookies: I usually bake the cookies at 200F/90C and they turn out white. However, if your cookies have a slight tint after baking, decrease the temperature to 175F/80C next time – no lower than that – and increase the baking time. Also, be sure to bake the cookies in the lower part of the oven.

Perfect White Meringues | prettysimplesweet.com

When are these babies ready? Usually once they appear dry and are easily lifted from the parchment paper with their bases intact. Sometimes, though, especially for large meringues, it’s hard to know if the center has baked properly. It’s ok if it’s quite soft and marshmallow-like, but it shouldn’t be sticky like gum. If you don’t care how white your meringues are, you can slightly increase the temperature and bake for less time.

Meringues
Yields: 10 large cookies or 50-60 mini cookies (“kisses”)
 
A simple recipe for white, crispy meringue cookies that will melt in your mouth. Make them any size or shape you want!
Ingredients
  • 3 large (100g/3.5 oz.) egg whites*, at room temperature
  • Pinch of salt
  • ½ cup (100g/3.5 oz.) granulated or caster sugar
  • ½ teaspoon pure vanilla extract
  • ¾ cup (90g/3.2 oz.) powdered sugar
  • Food coloring, optional
Instructions
  1. Preheat oven to 200F/90C. Line a baking sheet with parchment paper and set aside.
  2. Double-check that your mixer bowl is extra clean and not greasy, as that will cause the egg whites to not whip up properly. In a bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt on low-medium speed until foamy and soft peaks start to form, approximately 40-50 seconds. Then, while mixer is running, add the sugar, one tablespoon at a time, and continue whisking on medium-high speed until stiff peaks form, meringue is glossy and completely smooth but not dry, and the sugar is fully dissolved (this part of adding the sugar and continues beating may take 5-10 minutes.). Beat in vanilla extract. Stop the mixer and add the powdered sugar. Fold gently by hand until combined and smooth. Fold in food coloring, if using.
  3. Immediately spoon mounds of meringue onto the prepared baking sheet, about 2.5-inch in diameter (for piping or “kisses” shape, refer to above post). These cookies don’t spread much, so you can place them quite close to each other. Place in the lower part of the oven and bake for 2-3 hours, or until the meringues are dry, their center isn’t sticky, and they are easily lifted from the parchment paper with their bases intact. Turn off the oven and, without removing, let meringues cool completely for at least one hour or overnight.
  4. Meringue cookies will keep for 2 weeks in an airtight container at room temperature.
  5. *If you have a scale, weigh the egg whites for best results. Make sure there are no egg yolks in there or it will ruin the meringue.
  6. *Remember that there’s no harm in baking the meringues for a longer time, so if you don’t feel that they’re quite ready yet, continue letting them bake.

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14 Comments

  • Reply
    Nicole ~ Cooking for Keeps
    February 3, 2015 at 9:38 am

    These are just too pretty!! I’m obsessed with the way you styled them. Plus, they look delicious!

    • Reply
      Shiran
      February 3, 2015 at 10:31 am

      Thank you so much Nicole! 🙂

  • Reply
    Julia Olsen
    February 5, 2015 at 3:54 pm

    Gosh, it looks delicious! It’s a must try for me! Yum!

    I’m cooking on youtube and I’ve just uploaded a recipe for homemade lasagna, hope you will check it out! Thank you! 🙂  https://www.youtube.com/watch?v=rb7BAtQ_WqA

    Thank you for an awesome recipe!

  • Reply
    hdyh
    February 14, 2015 at 8:06 pm

    I love your recipe! there love delicious and pretty to 🙂 greetings from Malaysia !

    • Reply
      Shiran
      February 15, 2015 at 10:40 am

      Thank you so much! 🙂

  • Reply
    Jen
    January 13, 2016 at 12:35 pm

    Brilliant! Simple enough for my kids to make with just a little bit of help.

  • Reply
    Stephanie
    January 21, 2016 at 5:28 pm

    Can the meringue that’s left in the piping bag sit in there a while, while the first batch bakes or is it ruined after waiting two hours?

    • Reply
      Shiran
      January 21, 2016 at 5:45 pm

      Hi Stephanie, the meringue should be piped or handled rather quickly, because if it sits for too long, it would become hard.

  • Reply
    Angeline
    November 24, 2016 at 7:39 am

    Hi, Shiran! I saw some recipes for meringue cookies called for corn starch. Why do we need corn starch in meringue cookies?

    • Reply
      Shiran
      November 24, 2016 at 8:53 am

      Hi Angeline! My recipe uses powdered sugar, which contains corn starch. Check out my pavlova post for more information.

  • Reply
    Crystal
    April 7, 2017 at 7:46 pm

    I’ve made Meringue Cookies that were soft in the center, even though they could be picked up off the parchment paper very easily. About 16 cookies to one recipe. I prefer them being cripsy. But, gracious. I can’t imagine giving 10 cookies that much time to cook in the oven. I just filled an order for 11 dozen. I would have never gotten them made if I had used the overnight technique. As it is, they baked for 45 min, then cooled for 45 min without opening the oven door. Can you see where I went wrong?

    Thank you Shiran for trying to help me.

    • Reply
      Shiran
      June 28, 2017 at 7:28 am

      Hi Crystal, for crispy meringues, you’ll need to bake them for at least 3 hours. 45 minutes isn’t enough and probably the reason why they were still soft.

  • Reply
    Theresa
    June 23, 2017 at 2:14 am

    Good post! 🙂

    My meringues cracked slightly while baking. Do you have any suggestions to stop this from happening?

    Thank you!

    • Reply
      Shiran
      June 28, 2017 at 7:13 am

      Meringues are tricky, and mine aren’t always perfect, but personally I like the rustic look. This guide may be helpful.

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