Easy Meringues
You need:
3 large egg whites
3/4 cup sugar
Separate the egg whites into a mixing bowl. GAH SO GROSS.
Turn your mixer on, then gradually add the sugar until it is completely mixed in.
Keep mixing until the mixtures is stiff and glossy. When you can flip the bowl upside down without anything spilling, you’re done!
Drop spoonfuls of mixture onto a baking sheet. Use some kind of parchment paper or silpat baking liners.
Place tray on the center rack of the oven and bake for 45 minutes at 210 degrees.
After 45 minutes, turn off the oven but leave the meringues in for another hour.
Once they are cool, they are ready to eat! YUM.
Annie taste test!!!
Mama is NUMBER ONE!
Enjoy and have a fabulous weekend!
| Easy Meringues |
|
- 3 large egg whites
- 3/4 cup of sugar
- Separate the egg whites into a mixing bowl.
- Turn your mixer on, then gradually add the sugar until it is completely mixed in.
- Keep mixing until the mixtures is stiff and glossy. When you can flip the bowl upside down without anything spilling, you’re done!
- Drop spoonfuls of mixture onto a baking sheet. Use some kind of parchment paper or silpat baking liners.
- Place tray on the center rack of the oven and bake for 45 minutes at 210 degrees.
- After 45 minutes, turn off the oven but leave the meringues in for another hour.
- Once they are cool, they are ready to eat! YUM.
You can drop in food coloring if you don’t want white meringues. You can also mix in 1 tsp of cocoa powder for chocolate meringues, a tsp of instant coffee for coffee meringues, or a drop or two of mint extract for peppermint meringues. The flavor ideas are endless!
{ 26 comments… read them below or add one }
I make these, too, but we add butterscotch chips to them and a splash of vanilla. Yummy.
I am a total creeper on your blog, and meringues are not my favorite – but HOMEMADE MERINGUES? yes please.
If you like coconut, you can fold in sweetened shredded coconut, and then you’d have coconut macaroons. These sell out daily at my cafe! Merry Baking!
Yummm! I used to order the ones with slivered almonds mixed in, and sometimes the bakery had them dipped in chocolate!
I do have to say that your recipes always look delicious, but without the luxury of a digitally-controlled oven or mixer, it gets kinda difficult to make such precise desserts.
I have a recipe similar to this only you add….wait, wait……wait for it……Peanut Butter!!!!!! And yes, they are fabulous. Let me know if you want the recipe and I’ll look it up.
Rebecca´s last [type] ..Smart and Evil
Amg, I saw this and I stopped everything that I was doing, and now I have caramel meringues in the oven!!
We make meringues, too! Slightly different, but essentially the same. My family has been making them since I can remember. I’m not even sure where the recipe came from. The chocolate makes them wonderful! They are super easy, too. I give them away a lot to teachers, bus drivers, etc. and I have already made 5 batches this season!
2 egg whites
3/4 cup sugar
1/8 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla
1 cup chocolate chips
1/4 nuts (optional)
Beat the egg whites, salt, cream of tartar, and vanilla until soft peaks form. Beat in sugar gradually until peaks are stiff. Mix in chocolate chips and nuts. Sprinkle with sprinkles before baking, if desired. Drop spoonfuls onto typing/printer paper covered cookie sheets and cook at 300 degrees for 25 minutes.
Jessica Makuh:
Do we still leave the meringues in the oven for an hour after the 25 minute baking time???
No, you don’t have to leave them in the oven. Just let them cool on the cookie sheet and remove from the printer paper. You could probably use parchment paper, too, but I haven’t tried that yet. I’m just so used to using printer paper. I had never heard of leaving them in the oven until recently! Someone else I know calls them forgotten cookies because she would always forget they were in the oven!
Yum, one of my favorites! I also make a batch with chocolates chips folded in
Shirley L´s last [type] ..Inspired by Nature
Look in your grocery store baking aisle for meringue powder also called powdered egg whites – much cheaper & easier than throwing out the yolks. Michael’s also carries it in the baking aisle, made by Wilton.
Sounds yummy Heather!! I think I may make these this weekend and adda litte lemon juice to the mix and make lemon meringues. Thanks for the ideas, and I hate you for your kitchen btw, it looks huge and awesome!!! Very jealous!!!
How simple are these! I may just have to try em out! Thanks for sharing Heather!!
Shan´s last [type] ..It’s A Yum Yummy World Made For Sweethearts
My mom also called them forgotten cookies cause after turning off the oven she would leave them in the oven overnight. She also put chocolate chips in them and they were my brothers favorite birthday treat when he was little! I remember them being amazingly yummy!
This very well may be my first foray into baking!
Loving this cooking series. I’ve tried the Savory Monkey Bread, the Cinnamon Pull Aparts, the marshmallows (all were very well-received) and I think this one is next!
YAY! That is so awesome!
Yummo! Love meringues and these only have 2 ingredients, bonus!!
I hate seperating yolks as well, so I invested in a egg separator from a chef party I went to. It works great. Here;’ the link for the one I got although I am sure you can pick one up anywhere these days:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=154&categoryCode=KW
This is awesome!
Okay, I have tried these twice so far this week and cannot get them to firm up, they stay too watery to flip the bowl upside down. Is there something I could be doing wrong? I was so excited to try them, but can’t seem to get the consistency correct. Help!!!!!
Really? Are you using an electric mixer?
Did you add the sugar gradually? Also, your mixer should be on high. Mine has a picture of meringues on the dial so you know where to put the dial in the on position. Also, did you make sure that there are soft and firm peaks before you stop mixing? Sorry this is so late!
DUDE, the meringues at trader joe’s are my favorite. are these the same kind of thing?
i think i’ll try making meringues for NYE. you’ve inspired me. thanks!!
YES – same thing!
i’ve tried these too and mine are runny
i do have an electric mixer – i’ve tried 3 times and every time they’re runny – the seem to do good until i add the sugar…?
how long do you mix them?
Are you adding the sugar gradually? Also, make sure your mixer is on high. Mine has a picture of meringues on the dial so I know how high to put it. Out of 12, mine is on 10 or 11. Also, make sure you continue to mix until there are soft peaks, when you add the sugar, and stiff peaks when you stop. Sorry this is so late!