Meringue for Piping & Baking

4.7(35)

This Piping Meringue is a super simple recipe for a meringue that’s stable enough to be piped into a variety of shapes.

·published 2016-12-15

FrenchDessertSnacks

Servings

['24', '24 servings']

Total time

prep 3h

Calories / serving

29 kcal

Ingredients (2)

serves

Instructions (5 steps)

01Preheat the oven to 200 °F. Line a half sheet pan with parchment paper.
02On medium speed, whip 3 large egg whites to soft peak. With the mixer running, slowly add 6 oz granulated sugar. Increase the speed to medium high and whip to full peak.
03Pipe or spread the meringue onto the prepared baking sheet in the desired shape. Bake for about 2 hours (depending on the shape) until completely dry.
04To prevent browning, after about an hour prop the oven door open with a wooden spoon or you can turn off the oven and leave the door closed.
05The meringues with be very light and completely firm when dry. They should easily release from the parchment paper. Store at room temperature in an airtight container

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Rich recipe — supports nutrition-aware planning.