How to make Meringue

When I was growing up, every once in a while I would get a treat, which we called ‘merengue’. But if you search this term in Google you will likely just get results for catchy Spanish music – most popular in the Dominican Republic.

So as an adult, I have always believed that meringues are this fancy candy you buy and not make at home. But lately I’ve also been really inspired to do things from scratch. And let’s be real, there aren’t any meringue mixes in the baking aisle anyway.

It’s December and I’ve been contemplating what recipes I want to share and I really want to make treats that are cute for December and Christmas-y (duh, I know). My original idea for these was to make Snowmen Meringues, but I have to admit they look a lot more like ghosts or melted snowmen lol.

This was my first attempt at making meringues and to be honest, I was surprised at how easy it is (except for not having a stand mixer and getting a workout!).

*I followed McCall’s recipe but substituted lemon juice for cream of tartar (which I’ve never cooked with in my life tbh). For each egg white use 1/4 teaspoon of lemon juice to substitute for cream of tartar. Also, the lemon juice should be freshly squeezed from a lemon.

Meringue

meringue meringue

The next time I make these, I really want to try making the-dye versions of them.

Have you tried making meringues? 

PIN THESE IMAGES FOR LATER 🙂

meringue-foodiezoolee1 meringue-foodiezoolee2

How to make meringue
How to make Meringue
Print Recipe
McCall's recipe for meringue
Servings Prep Time
10 servings 15 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time Passive Time
1 hour 30 minutes
How to make meringue
How to make Meringue
Print Recipe
McCall's recipe for meringue
Servings Prep Time
10 servings 15 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time Passive Time
1 hour 30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 275 degrees Fahrenheit.
  2. In a medium bowl, whip egg whites and lemon juice until they peak. Then add sugar a couple tablespoons at a time until fully incorporated. The mixture will be white and shiny.
  3. Spoon meringue onto a baking sheet at least 2 inches apart.
  4. Bake for 1 hour (I know this seems like a long time, but pulling them out sooner will have soft middles). If you still want a slightly chewy center, then bake for 45 minutes. Once they are done, carefully remove and let cool for 30 minutes.
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