Meringue Recipe
Meringue somehow takes everything up a notch. It’s so adorable when piped, and can be sprinkled on top of trifles, sundaes, or lemon bars. It can be the elegant garnish on a plated dessert, sandwiched together with ganache, or even just eaten on its own. The possibilities are endless!
For a quick overview on tips I use to ensure meringue always comes out looking great, check out my tiktok here!
Meringue
Ingredients
6 Egg Whites
1/2 tsp Cream of Tartar
1 + 1/4 cup Sugar
Directions
Preheat oven to 200F and spray a baking sheet with non-stick spray. Place a piece of parchment paper on top. The spray will help the parchment stick, which will make placing the meringue on top possible without fighting with the paper
Whip the egg whites and cream of tartar on medium speed in the bowl of the stand mixer. When the eggs have broken up and start to form a little bit of air bubbles, gradually add in the sugar. Whip on medium speed until medium to soft peaks form, about 3-4 minutes. I like to keep my meringue on a medium speed so the air bubbles are smaller and sturdier - allowing for a stronger meringue. If you whip on high, it will become fluffy, but the air bubbles will be big and can cause your meringue to deflate fast
If you are piping your meringues, you should prepare your piping bag while the whites are whipping. Spray a spatula with non-stick spray so you can easily lift the meringue from the bowl and into your piping bag. Pipe your desired shape.
Bake for 40-45 minutes. When they start to look dry but haven’t started to take on any color, they’re done!
Add any toppings of choice
