Meringues

Eating Well Submitted at February 26, 2015 Comments 2

Meringues
photographer: Ken Burris
Nutritionist Tested & Approved

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.

Ingredients

  • 3 large egg whites , at room temperature (see Tip)

  • 1/4 teaspoon cream of tartar

  • 3/4 cup sugar

  • 1/2 teaspoon vanilla extract

Directions

  1. Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there’s any trace of yolk in the white, discard the white and start over. If it’s yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs.

  2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.

  3. Position racks in the upper and lower thirds of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies, spacing them about 1/2 inch apart.

  4. Bake the cookies until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes.

  5. Tip: To get the most volume from beaten egg whites, it’s best to start with whites at room temperature. Submerge them in their shells in a bowl of lukewarm (not hot) water for about 5 minutes before using.

Nutritional Facts

Servings
1
Servings - 80
Serving Size - 1 cookie
Calories - 8
Carbohydrates - 2 g
Fat - 0 g
Saturated Fat - 0 g
Protein - 0 g
Cholesterol - 0 mg
Dietary Fiber - 0 g
Potassium - 4 mg
Sodium - 2 mg
Yield about 80 (1 1/2-inch) cookies
Exchanges - Free food

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

  • Report Report as inappropriate
  • Share
    Email Email
    Print Print Twitter Twitter
    Facebook Facebook

Reviews (2 reviews)

Add your review Reply Down
JadeK4142
JadeK4142 July 26, 2015 at 6:17 pm   

My mother used to say that meringue would ALWAYS bomb in the summer in Wisconsin because it was so humid there. Same with her marshmallows. I wish she were alive to taste these! Of course it's summer in Wyoming so it's not so humid as it was in Wisconsin but these turned out perfectly! And you can buy egg whites that are guaranteed yolk free. That's what I use when eggs are called for.

jefff
jefff July 25, 2015 at 4:27 pm   

WHEW…thanks to my wife for trying this recipe, because it was AWESOME and I mean AWESOME!!! You will NOT regret it…