Meringues are delicate confections made primarily from whipped egg whites and sugar, resulting in airy, crisp treats with a melt-in-your-mouth texture. Meringues have a rich history dating back centuries, with their origins traced to 17th-century Europe, notably in France and Switzerland. Initially used as a topping for pies and desserts, meringues gained popularity in the 18th century when renowned chefs like François Massialot documented recipes featuring this ethereal treat. Over time, variations emerged, from the classic crisp shells to softer, chewier versions, each contributing to the meringue's enduring appeal in the world of desserts.
As many recipes require only the yolk of the egg, meringues are an easy and delicious way to use up remaining egg whites. Resultantly, during our childhoods, meringues were a household favorite.
INGREDIENTS:1
4 large egg whites (room temperature)
optional: ½ teaspoon cream of tartar or lemon juice
⅛ teaspoon salt
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
optional: food coloring
STEPS:
First, preheat the oven to 225°F and line a baking sheet with parchment paper.
Ensure that your mixing bowl is completely dry and grease free, or else the egg whites won’t whip properly. Add the egg whites and salt to the bowl and begin whipping it on low speed. Optionally, you can add cream of tartar or lemon juice during this step to help the egg whites whip up. The egg whites should look a little foamy.
Turn the mixer onto high speed and begin adding the sugar in small increments, leaving 15-20 second in between so that the sugar can dissolve. We don’t want it to be grainy.
After, add in the vanilla extract and any food coloring you want.
Fill your piping bags with the mixture and pipe out dollops of the batter. You may pipe any shape you like, as the batter does not grow/spread in the oven.
Bake for an hour. When it’s done baking, leave it in the oven for another hour to allow the meringues to cool slowly.
Enjoy!!
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