Classic French Meringues


If you have extra egg whites in your refrigerator or if you just feel like making a sweet treat, bake these classic French meringues. These meringues have just the right amount of sweetness, and have a light-as-air, crispy-crunchy texture. Once you master this classic recipe, try experimenting with different flavor variations like peppermint and chocolate for twist your family will love.

Classic French Meringues
Yield: About 12 meringues

3 large egg whites
Pinch of kosher salt
Pinch of cream of tartar
3/4 cups granulated sugar

1) Preheat an oven to 275 degrees Fahrenheit, and line a baking sheet with parchment paper. Fit a pastry bag or large plastic freezer bag with a star tip, and set aside.

2) Beat the egg whites in a stand mixer (with the whisk attachment) over medium-high speed with the pinch of salt and pinch of cream of tartar until the egg whites are frothy and full of air bubbles. Once frothy, add the granulated sugar, 1 tablespoon at a time. Continue to beat the meringue until the mixture is shinny and stiff peaks have formed, 4 to 5 minutes. Transfer the mixture to the piping bag.

3) Pipe the meringue into 2 inch rounds on the parchment lined baking sheet. Bake the meringues for 1 1/2 hours until the meringues are dry and no longer sticky. Then turn off the oven, and allow the meringues to sit in the warm oven for an additional hour to dry out completely. Store in a dry, airtight container for up to 1 week.

**Cook’s note: Make sure the bowl and whisk attachment on the stand mixer are cleaned thoroughly and completely dry. If there is any leftover grease or water, the egg whites will not whip up to stiff peaks.

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