These little meringues only call for 5 ingredients, and at under 25 calories a pop they are easily the lightest recipe on my blog! This recipe calls for four egg whites and a single cup of sugar. It means that when you turn the batter over like you can see in the image below with the meringue cookie batter , the peak that forms stands tall and does not fold back into itself.
I wanted to make sure that I can use the liquid extract and food coloring or does it need to be gel? Hello, Tiffany! Yes, you can use liquid extract for this recipe. The food coloring does not need to be gel. I hope that you enjoy your Meringue Cookies. Your email address will not be published. Recipe Rating.
Don't subscribe All Replies to my comments Notify me of followup comments via e-mail. You can also subscribe without commenting. This post may contain affiliate links. Please read my disclosure policy. Jump to Recipe Print Recipe. Meringue Cookies. A classic recipe for meringue cookies from SugarSpunRun. Prep Time: 20 minutes. Cook Time: 2 hours. Total Time: 2 hours 20 minutes.
Servings: 40 meringue cookies. Calories: 23 kcal. Author: Sam Merritt. I love Lemon Meringue Pie, to date have not been lucky with the meringue. Your recipe looks so simple. I am definitely going to try it. My grandmother always said if it is raining that the meringue will weep. What suggestions do you have to prevent this from happening? Your grandmother sounds very much like mine. I wanted to make a pie with meringue yesterday but held off until today because of the weather. I have a friend that adds Marshmallow Creme to her meringue!
She learned it from an old friend. It works! The meringue needs to be placed on the pie while the filling is still hot and make certain to seal around all top edges of pie around the crust. Then cool pie completely before covering and placing in the refrigerator.
Wish i could put a picture on here. Turned out beatufully! Meringues can be so beautiful! If you are on Instagram, you can share it there and tag me addapinch if you want! Thanks so much Renee!
If you bake for 10 minutes how does that not liquify the lemon pie filling or banana cream pie filling or whatever it is that you are putting the meringue on top of, or do you put under the broiler until brown? Hi Laurie, You will want to follow the oven temperature and time in recipe as directed for the best results. In the case of my Southern Banana Pudding , the pudding itself is supposed to be cooked on the stove before placing in the baking dish and should be a thick, custard.
The meringue placed on top is cooked as directed until brown. Look up recipe for Baked Alaska. But, do not keep well days after in my opinion.
Thanks so much for letting me know you liked it! I Tried this recipe about a week ago and it came out great. I really think they helped. It was such a hit I am making another lemon meringue pie today. I am no longer intimidated making meringue. This is wonderful to hear, Mariah!
So happy that you enjoyed it and shared this with me! It was perfect. Thanks for sharing the recipe. This was a perfect recipe and my cake turned out beautiful with lovely big peaks. After I baked it, I used a kitchen torch to brown some places a bit more. Thank you for making my life easier today!!
I love this meringue! Thanks so much for the kind comment! How do you make the meringue crispy instead of squishy and soft? Thanks so much. Hi Patti, You should follow recipe to whip it to stiff peaks and bake the meringue until golden. That will give the crispy like top that you are talking about. I hope you enjoy it! I added my sugar and cream of tartar too early and my meringue did not set. I am making a Black bottom pie and I need to fold them into my custard.
http://mytoolsguy.com/wp-content/3596.php Can I still use them even though they are liquid? I would add liquid meringue to a pie recipe as it will probably not turn out as it should. Hope this helps, Ruth.
I googled meringue recipe and picked yours out of the blue. So glad I did! It looks magnificent!
This recipe has never failed me and is super delicious for a snack. I used 5 egg whites because that's what I needed to use up and it made 19 meringues. Also, be sure to bake the cookies in the lower part of the oven. February 2, On the flip side, if not enough sugar is added to the meringue mixture, the resulting foam will not be stable enough, and not enough moisture will evaporate during baking. Because meringues are proportionally high in sugar and therefore highly hygroscopic in nature, once baked they absorb extra moisture readily from the air if exposed to high humidity. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks.
Followed recipe to the letter. Thank you! The tips helped a lot.
I made meringue once when I was 11, bored and home alone. It was my first time ever making it, they turned out great thanks to this recipe. Maybe someone has used it and can answer your question. Your email address will not be published. Recipe Reviews.
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An easy Meringue Recipe filled with tips for that perfect, fluffy, meringue to top all sorts of pie recipes, puddings, and other treats. Get this perfect meringue recipe you are sure to love. Prep Time 10 mins. Cook Time 10 mins. Total Time 20 mins. Course Dessert. Author: Robyn Stone Add a Pinch. Instructions Remove eggs from the refrigerator and separate, as they will separate best cold. Allow egg whites to reach room temperature to allow them to whip to their fullest.