Today I will be sharing a recipe for meringues, I found that the exact measurements do not really matter, so this recipe is kind of loose. I love that I don’t need to look up a recipe for these, as long as you put egg whites and sugar, you’re pretty much good to go! This is a great, 5 ingredient dessert, and it is almost like a crunchy marshmallow!
What do I mix with? I suggest using a stand mixer,
a hand mixer will be slower, but will still do the job.
How much sugar do I add? The more sugar you add, the stiffer the peaks will be, but it will be sweeter. I added 10 tbsp of sugar and it whipped up perfectly! It was also a great sweetness.
Topping ideas:
chocolate- whisk in 1-4 tbsp of cocoa powder.
coffee- while the egg whites are not in any type of peak,
whisk in 2 tbsp of instant coffee powder.
vanilla- while adding in the salt, whisk in 1/2 tbsp
of vanilla extract, or to taste.
chocolate chunk- whisk in 1/4 cup mini
chocolate chips.
s’mores- add pea-sized graham crackers and
mini chocolate chips!
meringue base:
1/4 wedge lemon
3 egg whites
1/4 cup- 1 cup granulated sugar
vanilla extract (optional)
a pinch of salt
Preheat the oven to 220℉. Line a baking sheet with parchment paper and a light spray of oil.
In a medium bowl, wipe the sides of the bowl with the juice part of the lemon wedge, also wipe the mixing whisks with the lemon juice. Add the egg whites to the bowl, and whisk on high until soft peaks form. Whisk in the vanilla and salt, and keep on whisking until you get medium peaks. pour the sugar into a small bowl, and whisk in the sugar one tbsp at a time, until you get stiff peaks. gently whisk in any toppings you want (see my suggestions above).
Scoop about 1 heaping tbsp of meringue onto the baking sheet, spacing them about 1 inch apart. Bake at 220℉ for 40-60 minutes, or until slightly toasted meringue. Take out of the oven and let cool. Transfer cooled meringues to a container. Enjoy!
Meli Makes 