Hi my name is Lynique and I'm addicted to making Meringues! I'm a cupcake girl through and through, but after today I'm wavering a little. These meringues are so quick and easy to make (and are more healthy than eating a beautifully frosted cupcake, that's for sure). I love that I can make a bunch of different flavors and colors with a single batch of meringues (including my favorite, cotton candy). You can also use Kool-Aid as flavoring for a fun twist.
I like to give credit where credit is due, so shout out to Kelly from Live Love Texas which is where the recipe is adapted from.
Quick Meringue Cookies
You Will Need
- 4 egg whites (see below if you don't know how to separate from the yolk)
- 1/2 tsp of Cream of Tartar (you can substitute 1/2 tsp of white vinegar or lemon juice instead)
- 1 cup of sugar (you can use less, but this is the best amount for the meringues to hold shape while baking)
- Flavoring of your choice
1. Preheat oven to 225ºF
3. Next, mix in the cream of tartar and mix on medium high speed until it starts to look like a fluffy cloud and holds some kind of shape. (soft peak stage).
4. Finally, add your sugar in small amounts (about 1 T at a time - you just don't want to overload the mixture all at once). I have gotten away with ¼ c sugar, but they really don’t become the light, fluffy, airy, heavenly goodness when you use less sugar.
5. Continue to whip the mixture on medium high or high speed until it starts to get a shine and starts to really hold its shape (stiff peak stage).
6. Depending on how many flavors you wish to use, separate your mixture into small bowls.
7. Add a few drops of flavoring or extract until desired flavor is achieved. I use ¼ - ½ teaspoon of McCormick Coconut, Almond, Lemon, Maple, Vanilla or other flavoring per batch. I found about 23 drops of Hobbyland Cotton Candy Flavoring per full batch is just about right.
Optional - If you want a vibrant color, just add some food coloring (I like the gel kind because a little goes a long ways and doesn’t affect your mixture consistency but you can also use liquid food coloring)
8. Prepare your baking sheet with a non-stick silicone baking mat (if you don’t have one, which I STRONGLY recommend you get a set...or five, you can use a layer of foil covered with non-stick spray).
9. Create whatever shape you desire! I have a great Wilton’s Cake Decorating set and a Classic.Simple.Good XL tip set, but ziplock bags with the tip removed work too, or simply spoon the mixture onto the baking mats.
10. Place the Meringue Cookies into the oven pre-heated to 225 degrees.
11. Bake them for about 45 minutes or until they are starting to hold their shape if you press lightly against them (they will harden as they sit in the oven to cool).
12. Turn the oven off and prop the door slightly. Let the meringues cool in the oven. Once they are completely cooled, they will be hard and ready to eat! Gently flex the mat to loosen the meringues and lessening the chance of the meringues crumbling.
Can you use substitutes?
Cream of Tartar - To make meringues without cream of tartar, substitute an equal amount of lemon juice or white vinegar.
Sugar - You can use a sugar substitute or use less sugar (I have successfully used as little as ¼ c sugar. The meringue shape doesn’t hold up as well when it is baked and they really don’t become the light, fluffy, airy, heavenly goodness when you use less sugar, but Bridger hasn’t seemed to mind)!
Do meringues need to be refrigerated?
No, the meringues don’t need to be refrigerated after they are baked.
Can you freeze meringues?
You can freeze them, as long as they are in an airtight container and do not absorb moisture. Any amount of moisture will cause them to soften.
How long do meringues last?
Meringue cookies will last at least 1-2 weeks when stored in an air-tight container… if they make it that long without being eaten!
How do you make a meringue with more than one color?
There's a couple ways to do this. I am currently working a on a step by step tutorial for multicolored meringues and frosting! The tutorial will be posted soon!