Meringue Recipe

French · Dessert · 105 min total

A classic French meringue recipe that yields crisp, airy cookies perfect for topping desserts or enjoying on their own.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup (200g) granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper.
2. In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and sugar is dissolved (about 5-7 minutes). Beat in vanilla extract.
4. Transfer meringue to a piping bag fitted with a large star tip. Pipe 1.5-inch diameter swirls onto prepared baking sheets, spacing about 1 inch apart.
5. Bake for 1 hour 30 minutes, rotating pans halfway through. Turn off oven and let meringues cool completely in oven with door closed (about 1 hour).
6. Remove from parchment and store in an airtight container at room temperature for up to 2 weeks.

Tips

• Ensure no yolk or grease touches the egg whites or they won't whip properly.
• For best results, use superfine sugar or pulse granulated sugar in a food processor for finer texture.
• Meringues are done when they easily lift off the parchment and are dry to the touch.

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