meringues

A classic recipe for meringue cookies! These light and airy meringues make for a great treat any time of the year, but I especially love them as a Christmas dessert!If this is your first time making meringues I recommend reading over the tips in the post and watching the video before beginning.

Meringue Cookies

cream of tartar

salt

sugar (200 grams)

vanilla extract¹

Preheat oven to 225F (105C) and line a large cookie sheet (or two regular-sized cookie sheets -- make sure they will fit in your oven together) with parchment paper.  Set aside.

Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl².

Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.

Increase speed to high.

With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).

Beat until mixture is thick, shiny, and has increased in volume.  Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn't dissolved).

Stir in vanilla extract and any other extract you may like to use.&nbsp; If using food coloring, add the food coloring at this stage, too.

Fit a large disposable piping bag with a large tip (I used Ateco 846, but any large star tip will work or you can just snip the edge of the piping bag for a “kiss” formation) and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet.  The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.

Bake on 225F (105C) for 1 hour.  Turn off the oven once the baking time has passed, and do not open the oven.  Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.

Meringue cookies should be crisp and can be stored in an airtight container.  Keep away from heat and moisture as it can soften your meringues.

https://embed.mediavine.com/videos/au5tdjxn110qbhuztrlw

A classic recipe for meringue cookies! These little meringues only call for 5 ingredients, and at under 25 calories a pop they are easily the lightest recipe on my blog!

KetoDiet Blog

apple cider vinegar

+ 1 tbsp

Erythritol

Swerve

(60 g/ 2.1 oz)

vanilla powder

sugar-free

vanilla extract

make your own

Get ahead at Christmas with this showstopping cake boasting white chocolate, cherries and festive spice. You can bake the sponges, meringues and biscuits the day before assembling

White Forest Christmas Tree Traybake

softened salted butter,

caster sugar

eggs

self-raising flour

cinnamon

½ tbsp ground ginger

tsp baking powder

natural yogurt

vanilla paste

white chocolatechips

ginger biscuits

bay leaves,

5-6 cocktail cherrieswith stalks, drained

morello cherry jam

edible glitter(optional)

green and red food colouring gel

gold leafand edible glitter, to decorate (optional)

softened butter

icing sugar

tbsp milk

White forest Christmas tree traybake

To make the frosted leaves and cherries, whisk the egg white with a fork until frothy. Tip the sugar onto a plate. Brush the egg white onto the bay leaves or dip them, then sprinkle the sugar over the leaves and half the cherries to coat. Leave to dry on a sheet of parchment for 6 hrs or until the frosting has completely dried.

Heat the oven to 180C/160C fan/gas 4. For the sponge, butter and line a 30 x 20cm traybake tin with parchment. Beat the butter and sugar together in a large bowl with an electric whisk until creamy. Whisk in the eggs, one by one, then sieve and fold in the flour, spices and baking powder. Fold in the yogurt, vanilla and chocolate chips. Tip into the tin, smooth over and bake for 30-35 mins until the sponge is golden and springs back when pressed. Leave to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and leave to cool completely. Or, to make a round cake, see our tip below.

Reduce the oven to 120C/100C fan/gas ½ and leave the door open briefly to make sure the temperature drops low enough. To make the meringues, whisk the egg white in a large bowl with an electric whisk, or in the bowl of a stand mixer with the whisk attachment, until stiff peaks form. Continually whisking, add the sugar, 1 tbsp at a time, until it’s completely combined. Once it’s all added, beat for another 3-4 mins until you get a stiff, shiny meringue. Transfer the mixture to two small piping bags fitted with star and round nozzles. Use a cocktail stick, knife or spoon dipped in the food colouring to paint the inside of the bags in stripes up the length, painting each bag with a different colour and leaving the area nearest the nozzle uncoloured, then fill with meringue. Cover a baking sheet with parchment, using a little of the meringue on the underside to stick it to the tray. Pipe blobs onto it, well spaced apart, to make meringue kisses – they will come out plain first. Bake for 30 mins, then turn off the oven and leave the meringues inside to cool to room temperature. Decorate them with gold leaf or glitter, if you like.

Press the jam firmly through a sieve to remove any large chunks and stir what’s left in the sieve back into the jar. Stir in a few pinches of glitter, if you like, then transfer to a piping bag fitted with a small round nozzle.

Beat the buttercream ingredients together using an electric whisk until you get a pale, fluffy icing. Transfer to a large piping bag with a wide, round nozzle.

To cut the sponge into a tree shape, first split the cooled cake into two layers using a cake cutter or serrated knife. Using a ruler or a sheet of baking parchment the same width as the cake, mark a halfway point at the top end of the cake. At the bottom end of the cake, mark it into thirds. Using these as a guide, cut squares from the bottom end of the cake, leaving a centre section for the tree stump, then cut from your middle mark at the top down to the bottom edges to create a Christmas tree shape. Use the off-cuts to make cake pops, or in trifle. Carefully lift off the top sponge using a baking sheet, and pipe blobs of buttercream all over, starting from the outside edge. Chill for 20 mins to firm up. Pipe some of the jam between the buttercream blobs, except the outer edge.

Position the remaining cake on top, and pipe more icing blobs all over. Add the frosted leaves, frosted and plain cherries, ginger biscuits (see <a href="https://www.bbcgoodfood.com/recipes/festive-ginger-biscuits">our recipe</a>) and meringues, sprinkle a little glitter over the un-frosted cherries, and pipe on the remaining jam in blobs. Add the biscuits, putting a star-shaped one at the top, and add gold leaf, if you like. Will keep, well covered in the fridge, for two-three days.

Simple, airy chocolate meringue cookies––And they just so happen to be gluten-free.

Chocolate Chip Meringue Cookies Recipe

egg whites (see note)

sugar

dark chocolate, finely chopped

Preheat the oven to 300°F. Begin whipping the egg whites in a stand mixer fitted with a whisk attachment on low speed. As the whites start to look wet and frothy, after about 45 seconds, add cream of tartar and salt and allow it to dissolve with the mixer still on low speed, about 10 seconds.

While the whites are still frothy, slowly begin to add the sugar in a steady stream with the mixer on low. Once you've added about 1/4 cup of the sugar, increase the speed to medium and continue to gradually add the sugar as the mixer runs.

Once all the sugar has been added, increase the speed to high and whisk until the meringue is thick and glossy and holds firm peaks when you lift the whisk out of it, about 4 minutes. If it's not there yet, continue to whip the meringue on high speed at 30 second intervals and test again.

Once the meringue is at firm peak stage, spoon a tiny dot of it onto each of the four corners of a baking sheet and press the parchment paper liner down over it. This will anchor the parchment paper.

Carefully fold the chocolate into the meringue with a rubber spatula, taking care not to deflate it.

Spoon 1 1/2 inch to 2 inch dollops of the meringue mixture onto the baking sheet, spaced one inch apart. Try to shape the meringues with a spoon so they have crags and ridges all over.

Bake until the meringues harden on the outside, develop cracks and are only slightly moist on the inside, about 2 hours (this can vary widely depending on your oven). To test for doneness, remove one meringue, allow to cool at room temperature for 5 minutes, then break open to check texture. The center should only be slightly moist at this point.

Allow the meringues to cool on a wire rack. Allow them to cool for at least 1 hour (see note) in a dry place before storing them in a container with the lid left only partially on. Moisture and humidity will cause them to melt, so try to use them soon after baking.

Delicious, festive, melt in your mouth Strawberry Meringues dipped in chocolate! My favorite cookie recipe!

Strawberry Meringues

Tbsp white vinegar

Tbsp corn starch

Tbsp strawberry JELL-O gelatin powder

oz dark chocolate melting wafer, melted

Preheat oven to 200°F. Line two baking sheets...

Preheat oven to 200°F. Line two baking sheets with parchment paper. Set aside.

In a clean, dry mixing bowl, whisk egg...

In a clean, dry mixing bowl, whisk egg whites with electric mixer until foamy (about 30 seconds).

Add in vinegar and corn starch and continue...

Add in vinegar and corn starch and continue to beat for about a minute, as soft peaks begin to form.

Slowly add in sugar while mixer is on...

Slowly add in sugar while mixer is on high, and continue beating while adding in gelatin powder. Beat until stiff peaks form (about 4 minutes).

Fill pastry bags with meringue and pipe onto...

Fill pastry bags with meringue and pipe onto the parchment paper in swirls (using your favorite tip). Place in oven and bake for 90 minutes. Turn oven off and leave in oven for several hours (or overnight. I prefer to make these in the evening and leave them in until morning.

Once cooked, dip bottoms in melted chocolate. Allow...

Once cooked, dip bottoms in melted chocolate. Allow to set, about 10 minutes. ENJOY!

Looking for fun, new Halloween recipes? These Scary-Simple Meringue Bones from Good Housekeeping are the best.

Scary-Simple Meringue Bones

tsp. cream of tartar

c. sugar

pure vanilla extract

Servies d’entrée de jeu, ces bouchées nous ravissent d’étonnement. Des couleurs vives et vibrantes de rose et de rouge se laissent deviner à travers la couche de chocolat blanc. Quand on croque, tout se révèle. Le gâteau aux amandes est moelleux, et son goût est accentué par la liqueur d’amandes.

Petits fours aux amandes et au chocolat blanc

blancs d’oeufs, tempérés

105 g (1/2 tasse) de sucre

4,5 ml (1 c. à thé) de colorant alimentaire en gel rouge

3,5 ml (3/4 c. à thé) de colorant alimentaire en gel orange

g (1/2 tasse) de farine tout usage non blanchie

ml (1/4 c. à thé) de sel

115 g (1/2 tasse) de beurre non salé, ramolli

160 g (3/4 tasse) de sucre

130 g (1 tasse) de poudre d’amandes

45 ml (3 c. à soupe) de liqueur d’amande (de type amaretto)

oeufs

ml (1 c. à thé) de colorant alimentaire en gel rouge

g de pâte d’amandes 50 % ou de fondant

450 g (16 oz) de chocolat blanc fondu et tempéré

Sucre à glacer, pour saupoudrer

Placer la grille au centre du four. Préchauffer le four
à 95 °C (200 °F). Tapisser une plaque de cuisson d’un tapis
de silicone ou de papier parchemin.

Dans un bol, fouetter les blancs d’oeufs au batteur
électrique jusqu’à ce qu’ils soient mousseux. Ajouter le sucre
en fine pluie en continuant de fouetter jusqu’à l’obtention
de pics fermes. Répartir la meringue dans 3 bols. Ajouter un
colorant par bol et bien mélanger afin que la couleur soit vive.

Sur la plaque, à l’aide d’une spatule, répartir les meringues
en fine couche côte à côte sans qu’elles se touchent.

Cuire au four 2 heures ou jusqu’à ce que les 3 meringues
soient sèches et se décollent du tapis de silicone ou du papier
parchemin. Éteindre le four et laisser sécher 2 heures en
laissant la porte du four entrouverte à l’aide d’une cuillère
de bois. Laisser refroidir complètement. Les meringues
se conservent 3 semaines dans un contenant hermétique,
séparées par un papier parchemin, à la température ambiante.

Meringue colorée

Placer la grille au centre du four. Préchauffer le four
à 180 °C (350 °F). Beurrer un moule carré à bords droits
de 20 cm (8 po) et le tapisser d’une bande de papier
parchemin en la laissant dépasser sur deux côtés.

Dans un bol, mélanger la farine et le sel.

Dans un autre bol, crémer le beurre avec le sucre au
batteur électrique. Ajouter la poudre d’amandes et la liqueur
d’amandes. Bien mélanger. Ajouter les oeufs, un à la fois, en
fouettant jusqu’à ce que le mélange soit homogène. À basse
vitesse, incorporer les ingrédients secs. Répartir la pâte dans
deux bols. Ajouter un colorant par bol et bien mélanger afin
que la couleur soit vive.

Répartir une pâte dans le moule. Verser la deuxième pâte
en 4 lignes droites parallèles dans le moule. À l’aide d’une
petite cuillère, mélanger légèrement les deux pâtes en faisant
de petits mouvements circulaires pour créer un effet marbré.

Cuire au four de 25 à 30 minutes ou jusqu’à ce qu’un
cure-dents inséré au centre du gâteau en ressorte propre.
Laisser tiédir. Démouler et laisser refroidir complètement sur
une grille, soit environ 2 heures.

Pain de gênes

Sur un plan de travail saupoudré de sucre à glacer, abaisser
la pâte d’amandes à une épaisseur d’environ 3 mm (1/8 po)
et en un carré de 23 cm (9 po).

Répartir 45 ml (3 c. à soupe) du chocolat blanc fondu sur
le pain de Gênes. Y déposer la pâte d’amandes et presser
pour la faire adhérer. Couper et retirer les bordures de pâte
afin d’égaliser le gâteau. Couper le gâteau en 36 cubes
d’environ 2,5 cm (1 po) chacun.

Concasser les meringues en petits éclats et conserver
le surplus pour un autre usage.

Tremper chaque cube de gâteau dans le chocolat blanc
fondu restant. Égoutter sur une grille. Y déposer des éclats
de meringue de couleurs variées. Laisser reposer 1 heure à la
température ambiante ou jusqu’à ce que le chocolat soit bien
figé ou réfrigérer 15 minutes pour accélérer le refroidissement.

Garniture

https://cdn.jwplayer.com/v2/media/S3i7PdTi

Pour une meringue volumineuse

These Peppermint Meringues are perfect for gift giving or on a cookie tray! They are super budget-friendly and they&#x27;re so easy to make! 

Peppermint Meringues

⅛ tsp. cream of tartar

peppermint candy canes, crushed

In a mixing bowl, beat egg whites until...

In a mixing bowl, beat egg whites until foamy. Sprinkle with the salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7-8 minutes.

Drop by teaspoonfuls onto ungreased foil-lined baking sheets....

Drop by teaspoonfuls onto ungreased foil-lined baking sheets. Sprinkle with crushed candy. Bake at 225°F for 90 minutes (one and a half hours).

Turn off the oven heat and leave cookies...

Turn off the oven heat and leave cookies in the oven with the door slightly ajar for at least an hour or until the cookies cool.

Store in an airtight container.

These bite-sized puddings are ideal for finger food and cocktail parties

Mini Mont Blancs

mini meringues

double cream

tbsp icing sugar

tsp sweetened chestnut purée

Trim the tops off the mini meringues. Softly whip the double cream with the icing sugar and divide this between the meringues. Top each with ½ tsp sweetened chestnut purée and dust with icing sugar before serving.

½ teaspoon cream of tartar

sugar ((200 grams))

This zesty ice cream is the perfect summer treat

Lemon meringue ice cream

carton fresh custard

carton single cream

carton double cream

lemons

ice cream cones

In a large bowl, mix the custard and the single cream.

Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.

Pour into an ice cream machine and churn according to the manufacturer’s instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.

One of my favorite flavor combinations ever: Chocolate Mint! Meringue cookies are so easy to make, and so versatile too!

Chocolate Mint Meringues

Tablespoon white vinegar

cornstarch

peppermint extract

drop green food coloring, gel

dark chocolate wafers, melted

In a clean, dry mixing bowl, whisk the...

In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.

Add in vinegar and cornstarch, whisk with electric...

Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract and food coloring.

Beat for 4 minutes on high until stiff...

Beat for 4 minutes on high until stiff peaks form.

Spoon into a large pastry bag with tip,...

Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.

Bake in a 200 degree oven for 80...

Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.

Once set, dip into melted chocolate and return...

Once set, dip into melted chocolate and return to parchment paper to set. ENJOY.

These chocolate swirled meringue cookies are made from just 5 ingredients. Follow the recipe closely because these require precision. Use my video tutorial, step-by-step photos, and success tips as your guide.

Chocolate Swirl Meringue Cookies

(55 grams) semi-sweet chocolate, finely chopped

(130 grams) granulated sugar

optional: sprinkles

Preheat oven to 250°F (121°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Melt the chocolate first so it can cool down before folding into the batter. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments, stirring after each increment until completely melted and smooth. Set aside.

In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.

Gently fold in the chocolate. To maintain swirls, you don&#8217;t want to completely mix it in. Don&#8217;t worry if you don&#8217;t use all 2 ounces&#8211; you can add some to the piping bag in the next step.

Add an open star piping tip (I recommend Wilton 1M) to your piping bag (disposable or reusable). Drizzle any leftover chocolate along the inside of your piping bag (this is optional). Add the meringue batter. It won&#8217;t all fit, so only use half to start.

Pipe 1.5 inch swirls until you use up all the batter. See the video tutorial above if you need a visual. The cookies don&#8217;t spread, so you can pipe them just 1-2 inches apart. Top each with sprinkles, if desired.

Bake for 1 and 1/2 hours. (You can bake both baking sheets at once.) Do not open the oven as the meringues bake. Turn off the oven after 1.5 hours and let the meringues sit inside as the oven cools for 30 minutes or until the oven has cooled completely.

Remove meringues from the oven and cool completely on the baking sheets. Once cool, use a flat spatula to remove the meringues from the baking sheets.

Cover and store meringues at room temperature for up to 2 weeks.

Not sure what I did but they all ended up empty inside.  :(  taste great w a crispy shell around air.

https://www.youtube.com/watch?v=MjHW6DX5p78

These chocolate swirled meringue cookies are made from just 5 ingredients. Delightfully crisp on the outside with a melt-in-your-mouth texture inside, these naturally gluten free chocolate meringues are simply irresistible.

Get the full recipe: https://sallysbakingaddiction.com/chocolate-swirled-meringue-cookies/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #meringue

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Chocolate Swirl Meringue Cookies | Sally's Baking Recipes

These Meringue Cookies are delightfully light and sweet, and make the cutest decorations for cakes and cupcakes!

Top 16 meringues recipes from across the web

The most viewed meringues recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Meringue Cookies

KetoDiet Blog

White Forest Christmas Tree Traybak...

Chocolate Chip Meringue Cookies Rec...

Strawberry Meringues

Scary-Simple Meringue Bones

Petits fours aux amandes et au choc...

Peppermint Meringues

Mini Mont Blancs

Meringue Cookies

Lemon meringue ice cream

Chocolate Mint Meringues

Chocolate Swirl Meringue Cookies

Meringues Recipe

Meringue with poached pears and sal...

Crunchy raspberry ripple terrine

Top 16 meringues recipes from across the web

The most viewed meringues recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meringue Cookies

KetoDiet Blog

White Forest Christmas Tree Traybak...

Chocolate Chip Meringue Cookies Rec...

Strawberry Meringues

Scary-Simple Meringue Bones

Petits fours aux amandes et au choc...

Peppermint Meringues

Mini Mont Blancs

Meringue Cookies

Lemon meringue ice cream

Chocolate Mint Meringues

Chocolate Swirl Meringue Cookies

Meringues Recipe

Meringue with poached pears and sal...

Crunchy raspberry ripple terrine

The most viewed meringues recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine