Vanilla Meringues

5.0(586)

With only a little practice you’ll produce lovely little mounds of meringue with curls like chocolate kisses on top. And when you grow tired of pale white ones, add a couple of drops of food coloring, or follow the recipe modification for cocoa-flavored meringues.

by Mark Bittman·published 2008-12-17

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Brunch, Easy, Dessert

Servings

About 2 dozen.

Total time

2h 20m

Calories / serving

17 kcal

Ingredients (5)

serves

2 egg whites, at room temperatureegg
2 pinches cream of tartarcream-of-tartar
1/8 teaspoon saltsalt
1/2 vanilla bean, seeds scraped from pod; or 1 teaspoon vanilla extractvanilla
1/2 cup superfine sugar.sugar

Instructions (3 steps)

01Heat oven to 200 degrees. Use an electric mixer to beat egg whites with cream of tartar, salt and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
02Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a Ziploc bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
03Bake meringues until hard, about 2 hours. Meringues are ready when they release from parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.

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Rich recipe — supports nutrition-aware planning.