How to Make Meringues
Light and airy, meringues make a nice summertime cookie, or anytime cookie for that matter. Stored well, they'll keep for up to five days. Makes about 24.
- Difficulty:
- Easy
Instructions
Things You'll Need
- 2 large egg whites
- 1/2 c. sugar
- Groceries
- Baking Sheets
- Electric Mixer
- Mixing Bowls
- Plastic Food Containers
- Spatulas
- Wire Cooling Rack
- Plastic food containers
- Baking sheets
- Mixing bowls
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-
1
Preheat the oven to 200 degrees F.
-
2
Grease and flour a baking sheet or line it with baking parchment. Tap out any extra flour.
-
3
Beat the egg whites in a bowl with an electric mixer until soft peaks form.
-
4
Add the sugar gradually, beating continuously, until stiff, glossy peaks form.
-
5
Drop the mixture by the teaspoonful on the prepared baking sheet, about 1 inch apart.
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6
Place the oven rack in the center of the oven and bake the meringues 45 minutes.
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7
Turn off the oven. Leave the meringues in the oven another hour.
-
8
Remove the meringues from the oven and, with a spatula, place them on a wire rack to finish cooling.
-
9
Store the meringues in an airtight container.
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1
Tips & Warnings
Dress up the meringues with miniature chocolate pieces, miniature M&Ms or chopped walnuts.
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Comments
-
Aug 08, 2006
Use three egg whites instead of two. -
Aug 08, 2006
Use three egg whites instead of two.
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Jun 30, 2006
Use three egg whites instead of two.
-
Jun 30, 2006
Use three egg whites instead of two.
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Mar 29, 2006
Using a star tip and pastry bag, pipe 2 inch long S-shapes onto parchment and bake as directed. Once fully cooled, dip one end into melted bittersweet chocolate.
