Baked French Meringues are simple to make and have endless possibilities. They can be a billowy nest for fresh fruit, kisses dipped in chocolate or macaron-style confections. The flavour can be left au naturel or swirl in butterscotch, a blueberry purée or pistachios to add colour and texture…a blank canvas for your culinary imagination.
Ingredients
- 6 egg whites room temperature
- 1 ½ cups (300 g) sugar
- ¼ t cream of tartar
- ½ t salt
- 1 t vanilla
Instructions
- Preheat oven to 250 F
- In a very clean bowl of a standing mixer, beat whites on medium speed until frothy, doubled in volume and not much liquid whites remain, 2-3 minutes. Increase speed and gradually add sugar, drizzling it in by the spoonful, this will take about 8 to 10 minutes.
- Once sugar is all in, add the other ingredients. Turn to high and beat 4 to 5 minutes -don’t over-beat – whites should be glossy and smooth but not too stiff. When you dip a spoon in and then hold it up, the peak should have a little bit of a flop– too stiff and they will be dry.
- Use a soup spoon to scoop the meringues onto a parchment lined baking sheet to form whimsical clouds or use a piping bag to form uniform cookies or kisses.
- Bake 2 hours for medium size meringues, if making smaller shapes reduce the cooking time to an hour or so. Meringues are done when lift off parchment without sticking. Turn off oven with door ajar, leave meringues to sit and cool for another 60 minutes.
- This recipe will make 12 -14 medium size meringues and at least 2 dozen or more mini meringues. Can use straight away or leave to dry on counter for several hours before storing.
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https://www.charlottepuckette.com/recipes/desserts/french-meringues/
