Light and crispy meringues perfect for any occasion, with a sweet and airy texture that melts in your mouth.
Prep
15 min
Cook
90 min
Total
105 min
Servings
24
Difficulty
Medium
Instructions
Prepare the Equipment
Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper.
Pro tip: Ensure the parchment paper is flat to prevent meringues from sliding.
Beat Egg Whites
In a clean, grease-free mixing bowl, beat the egg whites on medium speed until foamy.
Pro tip: Use a metal or glass bowl for best results.
Add Cream of Tartar and Salt
Add cream of tartar and salt to the egg whites and continue beating until soft peaks form.
Pro tip: Soft peaks should fold over when the beaters are lifted.
Incorporate Sugar Gradually
Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Pro tip: Rub a bit of meringue between your fingers to ensure sugar is fully dissolved.
Add Vanilla
Gently fold in the vanilla extract with a spatula.
Pro tip: Be gentle to maintain the airiness of the meringue.
Pipe Meringues
Transfer the meringue to a piping bag fitted with a large star tip. Pipe small mounds onto the prepared baking sheets.
Pro tip: Keep mounds evenly spaced to ensure even baking.
Bake the Meringues
Bake for 1 to 1.5 hours, or until the meringues are dry and can be easily lifted from the parchment.
Pro tip: Check meringues by gently tapping. They should sound hollow.
Cool Completely
Turn off the oven and let the meringues cool completely inside with the door slightly ajar.
Pro tip: This helps prevent cracking.
Tips & Tricks
- Ensure your mixing bowl is completely grease-free for best results.
- Use room temperature eggs for better volume when whipped.
- Incorporate sugar slowly to achieve a glossy, stable meringue.
- Bake meringues on a low temperature to prevent browning.
Frequently Asked Questions
Recette meringue croquante?
This crispy meringue recipe provides step-by-step instructions for making perfect meringues that are light and crunchy.
Comment faire les meringues?
To make meringues, beat egg whites with sugar until stiff peaks form, then bake at a low temperature until crispy.
Comment faire une meringue?
To make a basic meringue, whip egg whites with sugar and a pinch of cream of tartar until they form stiff peaks.
Can I make meringues without cream of tartar?
Yes, you can substitute lemon juice or white vinegar in equal amounts for cream of tartar.
How do I know when the meringues are done?
Meringues are done when they are dry to the touch and easily lift off the baking sheet, usually after baking for 90 minutes at a low temperature.
Serving Suggestions
Nutrition per serving
20
Calories
0g
Protein
0g
Fat
5g
Carbs
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