~Meringues Or Bust~

Not this time.

After a couple of attempts to make macarons, it was time to ditch that idea and make meringues instead. I’ll go back to that one another day. As simple as that, I gave up and went to the next option on my overload of what to do with all the eggs whites left over from making custard. They are simple to make, light, and easy on the calories.

The recipe is as simple as this:

Preheat oven to 225F. Line 2 cookie sheets with parchment paper.

  • 4 large egg whites at room temp
  • 1/2 tsp cream of tarter
  • 1/8 tsp salt
  • 1 cup granulated sugar
  • 1 tsp vanilla extract (or any flavor you like)
  • Piping Bag
  • Gel food coloring (optional)

Use a grease free bowl and combine the egg whites, cream of tarter, salt, then whisk away. I use the mixer because I don’t want to wait it out. Beat until frothy/foamy.

Increase the speed and add the sugar 1 Tbs at a time and mix until the sugar is dissolved mixing for about 20 seconds in between each addition of sugar.

Keep blending until all is thick, shiny and increased in volume, and you have stiff peaks. Sugar should be dissolved. To make sure sugar is dissolved put a bit between the fingers and rub. If it is grainy, keep on mixing but check often, you don’t want to over beat.

Add the Vanilla extract and mix it in.

At this time if you want to add color do so. For myself, gels work best.

Fill your piping bag and pipe away. I pipe pretty close because they don’t expand that much while cooking. You can also find these Silpats with a guide already on it.

Bake at 225F for about an hour. Then, just turn off the oven and let them sit there. Don’t open the oven. Allow the cookies to cool for at least an hour or two. Sometimes I will wait the night out then I know they are dried and ready to be transferred into an air tight container. They should come clean off the parchment. An easy test to see if they are done: eat one 🙂

Melt in your mouth meringues!


Make sure the bowl is grease free. Your eggs may not whip up stiff enough if there is a bit of grease.

The same goes for yolks. Don’t get any yolk in the whites. Crack the egg over a separate bowl to prevent a broken yolk getting in the mix.

Substitute different extracts. Use your favorite flavor to give them some pizzazz.

Use a good size tip. I used a star tip and a round tip.

If you want to get fancy dip the bottom in melted chocolate morsels and dip the meringue in finely chopped nuts. For the holidays stripe the inside of the bag with red coloring, add the meringue then when the meringues are done, dip them in chocolate and then dip in crushed peppermint candy canes. There are endless options with these guys, just dip away.

There you go.


From Mrs. Shecky’s Kitchen to you.

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