Meringues

meringue

  • 3 large egg whites, room temperature.  *Sepearate the egg whites from the yolk while they are still cold and then let them sit out in a bowl to get to room temperature
  • ¼ teaspoon cream of tartar
  • ¾ cup granulated sugar (about 162 grams)
  • 1 tsp of your choice of extract flavoring and food coloring gel
  1. Preheat oven to 200F 
  2. Beat egg whites on low-medium speed until foamy
  3. Add cream of tartar
  4. Add sugar (not all at once; just pour in slowly and steadily)
  5. Add food gel coloring and extract
  6. Beat on medium to high until stiff peaks form
  7. Pipe onto a baking sheet lined with parchment paper using your choice of frosting tip.  I usually like to use the star tips for piping meringues.
  8. Bake at 200F for about 2 hours OR bake at 240F for 45 minutes, turn off the oven, and let them sit in there for another hour.  **the reason for slow baking is so they don’t form cracks.