6 large egg whites, room temperature

1 ¼ cups white sugar

1 ½ cups confectioner’s sugar

¼ tsp cream of tarter

¼ tsp salt

2 tsp vanilla extract, almond extract, or princess cake and cookie flavoring

Food coloring of your choice if desired


Pre-heat oven to 250 degrees F.

Carefully separate 6 eggs and place into your mixing bowl.  Sift the sugars together and keep separate.  Add cream of tartar to bowl with eggs.  Beat on slow speed until cream of tartar is dissolved and the egg whites are foamy.  Add the salt.  Slowly increase the speed until the eggs have doubled in volume and begin to look opaque.  Sprinkle in about half of the sugar.  Continue to beat, until the whites are glossy and getting stiff.  Add the remaining sugar and mix until it’s evenly distributed and the whites hold a stiff peak.  Fold in the flavoring and coloring of your choice.

Pipe the mixture onto prepared cookie sheets lined with parchment paper.  Place the meringues in the oven. After 30 minutes, lower the oven temperature to 225 degrees F.

For a meringue that’s chewy on the inside after cooling, bake for the shorter time (about 1 hour).  For crunchy all the way through meringues, bake them for the longer time (about 2 hours).  To test if they are done, pick one up; it should feel light.  Tap the bottom, it should feel hollow.  When the meringue is finished, it should be almost white, with just a hint of color on the bottom.  Turn off the oven, prop the door open and allow the meringues to cool on the pan in the oven for 30 minutes.

Notes:  This recipe is the best for meringues I have made.  I have played with this recipe for several years until it is perfected.


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