Authentic French Meringues
Authentic French Meringues from a patisserie in France.
Authentic French Meringues from a patisserie in France.
These are just like the gourmet meringues you buy at the specialty grocery stores. They are soo yummy! I used 1 tsp vanilla extract and increased sugar by 1/4 cup to make up for the added liquid. I also set my oven to 185, instead of putting a spoon in the door. It worked great. Next time I will definitely add a different flavor or chocolate chips! Also, I used parchment paper on the pan instead of butter and flour. This is a much better way to go because they fall right off the paper and you have no residue on the bottom of the cookie.Read More
I really don't like giving poor ratings and reviews, but I felt like I needed to give a heads-up to people who might be considering using this recipe. I don't understand all the great reviews and wonderful results people supposedly got with this recipe. My meringue NEVER got past the stage where it looked like melted marshmallow creme. I let it whip in my Kitchenaid for about 15 minutes and watched it the entire time, so I know I didn't "over-beat" it. I added the sugar about 2 Tbs at a time, letting each addition fully blend in before adding more. There was no way I could pipe this into anything but a puddle on the baking sheet, so I ended up using the "Peppermint Meringues" recipe instead, omitting the crushed candy canes. That recipe has cream of tartar in it, which I think really is necessary for getting the meringue nice and stiff (every lemon meringue pie recipe I've ever made called for cream of tartar in the meringue).Read More
These are just like the gourmet meringues you buy at the specialty grocery stores. They are soo yummy! I used 1 tsp vanilla extract and increased sugar by 1/4 cup to make up for the added liquid. I also set my oven to 185, instead of putting a spoon in the door. It worked great. Next time I will definitely add a different flavor or chocolate chips! Also, I used parchment paper on the pan instead of butter and flour. This is a much better way to go because they fall right off the paper and you have no residue on the bottom of the cookie.
I am in school for baking and pastry and this is the closest thing I have seen yet to how I have learned to make meringues properly. My suggestion for those of you having problems with it taking so long to make would be to let the eggs reach room temp before you try to whip them. It makes the whipping process go much faster.
Foolproof and delicious. DO NOT REDUCE THE AMOUNT OF SUGAR. The only thing that I did differently was that I scraped half of a vanilla bean into the egg whites when they reached the stiff peak stage. (If you add liquid vanilla extract, you will have to up the sugar content, as the extra liquid WILL affect the outcome of the cookies.) As many former reviewers have noted, the egg whites take a good 15-20 minutes to reach the stiff peak stage with an electric mixer. (My KitchenAid Pro 600 took about 16-17 minutes.) Next time, I'm going to try folding some toasted coconut into the finished mixture.
I have made this recipe several times. I add 1/2 t. flavored extract to the mixture. I make the cookie larger with an indention in the middle. After they have cooled I use a coordinated flavor of chilled pie filling (spooned into the indention) and serve as a dessert. In other words if I use lemon extract in the cookie I use lemon pie filling for the dessert. I also add a dollop of whip cream on the top.
This is a no fail recipe. As a chef, I'll give some tips for any beginners out there. Take a papertowel and about 1 tsp of white distilled vinegar and wipe your stainless bowl with it. This makes sure there are no oils that will interfere with your egg whites. Further, I always add about 1/2 tsp of baking powder. It doesn't change the taste and it makes the whites stiffen up quickly, especially if you don't have time to let the egg whites come completely to room temp. After the egg whites were completely stiff, I added a dash of cinnamon and butter extract. I topped them with mini-morsels and made them smaller so that they cook faster. Hope this helps! Great recipe and super tasty meringues!
I don't have an extremely sweet tooth, and thought this original recipe is way too sweet. So I cut the sugar to half and then I added 1/2 tsp of cream of tartar to compensate. My husband's grandmother use to make meringues for him, and he said it is exactly like he remembered it. So obviously the lack of sugar did not affect the sweetness so much as the rigidity of the meringues. But the technique of this recipe is perfect!
I really don't like giving poor ratings and reviews, but I felt like I needed to give a heads-up to people who might be considering using this recipe. I don't understand all the great reviews and wonderful results people supposedly got with this recipe. My meringue NEVER got past the stage where it looked like melted marshmallow creme. I let it whip in my Kitchenaid for about 15 minutes and watched it the entire time, so I know I didn't "over-beat" it. I added the sugar about 2 Tbs at a time, letting each addition fully blend in before adding more. There was no way I could pipe this into anything but a puddle on the baking sheet, so I ended up using the "Peppermint Meringues" recipe instead, omitting the crushed candy canes. That recipe has cream of tartar in it, which I think really is necessary for getting the meringue nice and stiff (every lemon meringue pie recipe I've ever made called for cream of tartar in the meringue).
Tips for those who are having problems with these falling flat: meringues are very delicate and almost anything can go wrong with them. It is possible that you are either under-whipping them, or whipping them too much. If you over-whip something, you can make it fall flat by whipping the air back out of it. Conversely, if you don't have enough air it won't stay tall. A few tips on meringues: *If you have ANY egg yolk, throw it out and start over. It will ruin the structure of the meringue. *Before you add the sugar it's better to be safe than sorry; make sure that your meringue is stiff at the very least, and I prefer to whip mine just before there are stiff peaks forming. (To test this, take a utensil and stick it in the mixture, then draw it out forming a little peak or tail; if it sticks up, it is a stiff peak, if it droops over you may want to consider whipping it more.) *You can also tell how stiff the mixture is by whether the mixture fills itself back out if you part it in the middle. Your mixture should separate and stay separate. *You do not want to have glossy peaks before you add the sugar. You have a greater potential to ruin it if you get to the shiny/satin stage before you add anything. *Oils will ruin the mixture, so be careful if adding flavorants or colors. *Add the sugar VERY slowly. So slowly it hurts. Never dump anything you add, including flavors. *Lift the tip of the pastry bag up and away when piping, don't smash it down in! Hope this helps!
I served French Meringues at an afternoon tea...easy to make and visually elegant. Even though I didn't have a pastry tube...I made them free-hand with a spoon...they were still beautiful! Make sure you whip them for at least 15 minutes to get the desired consistency.
Delicious! I love meringue cookies and had only made my own meringue for pies in the past, but this recipe was great. Tip for others-chill your bowl and beaters before you use them, I find it helps the mixture get the right consistency faster.
I had made creme brulee for my husband and was left with 4 egg whites - what a perfect answer this was since I am from the "waste not" generation. Room temp egg whites made them whip up faster and the confectioners sugar must be the answer since these are the best meringues ever. Thanks for this one!!
This was the best meringue cookie recipe I've found! I used to use the one in a cook book, but they never turned out- these were great! The only thing I would say would be is that they turned out better when places on a dark colored pan and placed on the top rack.
MUST BEAT A LOOONG TIME OR THEY WILL BE MERINGUE "BUTTONS"!! These were simple, delicious and elegant. I added peppermint extract and extra powdered sugar. Painted red food paste on inside of pastry bag in stripes. Looked like peppermint swirls; most were pale pink and deep red striped. EDIT: So I made another batch today (have made many times) and I added 1/2 packet of raspberry jello. WOW. Don't know if I prefer these to the peppermint ones. Half the pkg. is more than sufficient-plenty of raspberry flavor. Will post photo when they are done. PARCHMENT PAPER IS PERFECT for this recipe. I have now made it over 20 times, never had a bad result.
Great recipe!! I added a little almond extract and loved it even more!! Just one question though, is it possible to keep the meringues white instead of getting lightly browned while baking??
I have alwasy used cream of tartar w/ my meringues & I have always used granulated sugar. Not anymore! Well, I may add a bit of cream of tartar but I'll never go back to granulated sugar. The powdered sugar wasn't nearly as sweet or grainy. I used parchment paper instaed of buttering & flouring & I piped these into heart shapes, sprinkling them w/ some red sugar before baking. I'm fairly pleased w/ the result except that the sizes weren't consistent since I free-handed them. Smarty-pants hubby suggested that next time, I draw heart shapes onto the parchment paper & then pipe along the pencil marks. (I hate it when he is smarter than me but I will use his suggestion LOL) Thanks for the recipe RANDYVH!
Confectioners suger contains some cornstarch, which will contribute to the stability of the meringues. If you substitute regular sugar, you should add a tablespoon of cornstarch at the end, along with any flavoring or food coloring.
i was looking for a good and easy recipe and i found this one. mines came out perfect, i only have to bake them for and hour (at 250 degrees). when i was mixing the whites y add almond extract to give some extra flavor and when i took them out of the oven i put melted chocolate and coconut flakes. everybody love it!. i post a photo so you can see how nice look with the chocolate.
Great recipe: the oven temperature and cooking time is just right, and if like me you live in a very dry place, there's no reason these won't turn out perfect! I start with about 1 cup of confectionner's sugar and then taste the batter until I find it sweet enough :) I also add a good teaspoon of real vanilla extract (makes the meringue taste more refined, in my opinion). Also, I do use a pastry bag when I intend to give them away since it makes them pretty, but I found that if I just shape the meringue by scooping some of the batter with a big spoon they end up being more fluffy, less flat... Last touch: dip the top half of each meringue in dark chocolate and let it dry... Heaven!
Awesome! I am so pleased with myself that I actually made meringues. :) My first batch didn't turn out great, so I went back and read reviews and discovered that I was supposed to beat the whites much longer than I did. So I tried again, beat them for ten minutes, and they turned out perfect. They were done 15-20 minutes sooner than the recipe said, but thankfully I checked them. Later Edit: Too much sugar. They tasted like sugar instead of meringue.
These are the best tasting meringues i have tried. I chopped up chocolate and did end up with little sugar droplets coming out of the meringues. I researched and found that this is because the temperature was too high. I would suggest knocking the temp down to 180 with a spoon in. I whipped mine for 17minutes and don't think they turned out stiff enough. I think where mine messed up is the fact that i didn't beat the eggs whites alone long enough. I would suggest beating the egg whites till they are extremely foamy, not just a little, and then add the sugar a little at a time. I hope my mistakes help some of you!
These meringues are fantastic- light, crunchy, perfect! I scraped 1/2 of a vanilla bean into the egg at the same time I added the sugar. I folded in 3 crushed candy canes before piping and then sprinkled them with more candy cane. The result was great! I will make them every Christmas, I am sure. FWIW, I did some tests with freezing them and had success. I put them in a ziploc bag and then into a plastic container and froze them. To thaw, just set the whole thing out at room-temp and DO NOT OPEN either container until the entire thing is room temp. The meringues should be just as good as when you made them.
I closed my oven door and only cooked them for 2 hours and they turned out great. Next time I will try them with mint extract.
I love meringues, and have never had a recipe, that makes them firm and crisp like this recipe. I thought that it would be too much sugar, but it worked perfectly, and they were not too sweet - using confectioners sugar makes all the difference. I did add a 1/4 teaspoon of cream of tartar(don't know why, just never have made meringues without it) and a teaspoon of vanilla extract. I don't know how long I beat the egg whites, but thankfully, I used my Kitchenaid stand mixer and not my hand mixer. I did not butter and flour the pans, but used parchment paper which I think is a must when baking cookies. I used 2 cookie sheets, so I set my oven to convection and did not put a wooden spoon in the door. I also left the cookies in the oven after I turned the oven off as the oven cooled down. I will add mini chocolate chips to half of my next batch, also almond extract would be nice.
I've made better....these were too hard and didn't have the same soft melt in your mouth taste as other's I've made.
Ive never had meringue cookies before! So easy to make. They just melt in your mouth. Did some with cocoa powder and almond extact. It was a good variety. Thank you for the recipe. Will be making this again.
Perfect Meringues. Some people like it chewy inside and some people like it crisp in every bite. Just FYI, if you like it chewy, just leave the meringues on a plate and let it sit without cover. But if you like it crispy, keep it in a tight container. BUT MAKE SURE YOU THE MERINGUES are dry completely before taking it out of the oven.
Increase sugar 1/4 cup...1 tsp. vanilla....egg whites must be room temperature.....egg whites must be beaten at least 15 min. May be made with an indention in the middle to be later filled with custard or jam......
I was shocked that I was able to make something close to as great as what they sell in Paris...Although I did have trouble keeping my oven at a low enough temp...I agree less sugar was needed...and I used a large zip lock bag with the tip cut out instead of a pastery bag.
Made lovely little baskets by overturning those disposable aluminum muffin tin things, spraying them with a thin layer of cooking spray then carefully piping over with meringue. I filled these with fresh berries. Would cook longer at a lower temp if I did it again.
This was a great recipe super easy. I piped the meringues out in the shape of a ghost and added eyes and a nose with frosting. Too cute for a holiday treat.
Well, I didn't get 36 out of this but i also didn't use a piping bag so it's all good. Anyway, I signed up specifically to say that these are really good and really easy. I used my kitchen aide and the whipping time took about 15 minutes. My boyfriend who doesn't like sweets just hid some behind his back before telling me he's had about 5 since I started cooking (2 hours ago). They took me about 1.5 hours to cook. I'm going to make some more last minute for passover! Oh, Also, after everything was completely done, before spooning onto the cookie sheet, i added a tsp of pure vanilla (none of the imitation stuff, but liquid vanilla extract). Excellent.
These are beautiful cookies. I forgot to butter my parchment and they stuck, but the texture was great. I would like to try with some flavors next time.
i thought these were very simple and very good. i made them a bit small so they didn't but half the time to cook but that was even better.
We tried these for the first time a couple weeks ago and they turned out great. Since then we've made a lot of variations and so far, they've all been good. We added peppermint extract, mini chocolate chips and just a couple drops of green food color and made mint chocolate chips. Raspberry chocolate chip was good, too. Cinnamon, Fresh orange, Lemon poppy--they were all good. Thanks, Randy.
My mom and I use to make cookies similar to this, but had lost the recipe. So I tried this with some variations. Instead of sugar I used raspberry jello and at the end folded in chocolate chips. This is how we made them when I was little. This were just like them. Thanks.
I LOVED the texture but next time I'll add flavoring. Mine tasted funny - like eating a spoonful of powdered sugar: sweet, but weird.
HELP!? I tried to make these 3 times in a row and each time they were more like icing and not "puffy." They look more like little pancakes on the baking sheet. Am I not beating enough?
Mine did not set up but I read a few other websites and think I did a few missteps that caused it. You can't get even the slightest hint of yolk in it and I had a tiny bit. It is also best to let the eggs sit out at room temp for 30 minutes or so before making it. Instead I am currently baking meringuesque puddles, but I liked the flavor so hopefully I can try again minus my mistakes.
This recipe was fantastic! I had no issues at all..My egg whites whipped up in about 5 minutes, using an electric hand mixer. I reduced the sugar to 2 cups only and added 1/4 tsp of cream of tartar while whipping the egg whites. Also, I took some advice from previous users by wiping my bowl and beaters with vinegar (allowing to fully dry) before whipping the egg whites. I cooked the cookies in a gas oven at 200F, for the whole 3 hrs; with the wooden spoon proped in the door. Even though I did not use parchment paper, my cookies did not stick to the pan, as I used the suggested butter and flour on the cookie sheet. Great Recipe!
Melt-in-your-mouth delicious! I used the specified ratio of whites to sugar. Even with my stand mixer on almost the highest speed, it took a good 15 to 20 minutes to get stiff peaks. If you want beautiful cookies that hold their shape, be sure to beat the egg whites long enough! Also, two additional options for keeping them from sticking to the pan: 1) mix equal parts shortening and flour and smear on the pan (I do this for all my cakes and it prevents the gummy mess on the outside), or 2) use ungreased parchment paper (so fast and easy!). A final note and word of advise stemming from my goof--if you have a gas oven, you may not be able to leave the door cracked. I tried this and my cookies were not done after 7 hours. I enlisted my husband's help and the oven wouldn't stay lit with the door open so they had basically been baking by the oven light only! I shut the door, reheated to 200 and baked an additional 2 hours and they came out perfectly. I think next time I will reduce the heat to 185 and bake the entire time with the door closed then turn the oven off and open the door to cool when the baking is complete. I hope these tips help--these cookies really are delectable!!!
I love this recipe. I use regular suger run through the blender instead of the confectioners stuff and have had perfect results. To reduce/eliminate cracking, I keep my meringues small. I made some in extra-flat shapes and made peanut-butter sandwiches with them, now my co-workers won't leave me alone during the holidays!
I had left over egg whites from making crepes and I decided to make meringues with what was left. This recipe was easy (tiring 'cause I had to hand whip it) but lovely and light, with that satisfying crunch. Definately an elegant light cookie. I believe it would be a great recipe to use as a base for different flavours. The only drawback was the length of time for cooking.
Incase this wasn't suggested, use unsweetened kool-aid to flavor the meringues. It cuts down on the sweetness and doesn't add any liquid to the recipe. Try raspberry flavor and add mini chocolate chips. I heard yesterday on Martha Stewart's show there is also powdered vanilla that can be used. And please, stop whining about it tasting too sweet, what did you expect egg whites and sugar to taste like?
Ohmigosh....I just made these and while I worried that I didn't beat them enough or too much, they turned out AWESOME! Andes sells their mints in a "chip" form and I bought both the (original) creme de menthe and what appears to be new - peppermint. I tinted them greean and red accordingly and not only are they delicious they are gorgeous! I found these mints at a WalMart SuperCenter...only place I have ever seen them!! YUMMMM!!!!! Can't wait to add them to cookie trays!!
These are the best! The confectioner's sugar is really the key, IMO. Remember, room temp egg whites whip up fluffy. My oven runs hot so I turned the temp to 175 degrees and let them cook for three hours, well, kind of, I kept sneaking one here and there just to test, of course.
I had left-over egg whites and decided to give these a try. I did bake at 185 for 3 hours and They turned out pretty good. I did two sheets, one on the cookie sheet buttered and floured and the other on parchement paper on a cookie sheet. Unless it was a coincidence, the ones on the parchement paper were soft inside still but those on the cookie sheet came out perfectly. I did add some extract and maybe should have added extra sugar based on a what a reviewer mentioned before. Whenever I have left-over egg white I will be doing these again.
I'm pretty stingy with 5 stars, but these's meringues deserve it. Followed the recipe exactly and loved the results. These cookies are better than what I envisioned a meringue cookie to taste like, simple and delicous.
Tasted good but were a lot of work. And mine ended up glued to the wax paper... what'd I do wrong?
These were melt in your mouth good. I did two modification to the original recipe. I added one vanilla bean (about 4 inches long) and one cup of toasted coconut flakes. Added the vanilla when it reached soft peaks and then folded the coconut in. Unfortunately, the coconut clogged my piping tip, so piped them without the tip. My husband loved the melt in your mouth and then chewy coconut. It was a hit!
you can also try melting the sugar and eggs together first by dunking the bowl into hot water and whisking for 15 seconds. this speeds up the process of reaching the firm peak stage and also cuts out the need to stand next to it for 100 billion hours pouring in the sugar
This recipe is perfect. No changes needed but parchment paper makes the baking easier.
I must say that I truly thought this was a flop... at first. I beat and beat and beat and never got the eggs as stiff as I thought they should be. My bowl looked full of a white slimy mess and I expected to have only "meringue puddles" as someone had posted in an earlier review. BUT!! I spooned it into a ziplock bag, snipped a corner, and piped them onto parchment and they surprisingly stood up as they should and came out perfectly! So don't give up too soon... and definitely PIPE the meringues, don't use a spoon.
The key ingredient for this cookie is something called "Patience!!" My husband loves schaum torts aka - Meringue cookies. I have been searching for quite some time for a good recipe. I made the first batch and they were flat and tasteless..Since I am determined - I made them again using my stand mixer and just let them mix FOREVER!! I think in all - it was close to 30 minutes. First let the eggs reach a stiff peak...then gradually add the sugar...once it is all added - WALK AWAY!!! I actually had to tend to a sick baby - and this worked out prefectly! The batter was thick and stiff when I returned. I piped half of them and just did gobs of the remaining. I put them in my convection at 185 degrees (I can't open the door as the fan will stop working)..They did not crack and they look very pretty - I colored them with red food color paste for Christmas! Good luck and remember - PATIENCE!!! I can't give it 5 stars because of the amount of TIME it takes for these - but my husband believes they are worth it!!! Maybe he should make them next time:-))
These are some of the best meringues I have ever had! They're light, fluffy, and chewy. :) If anything tho, I'd cut down on the sugar a little since mine also oozed brown sugar syrup, making them hard to remove. Parchment paper will do the trick though, I'll just have to keep that in mind next time. I also added some vanilla extract and to another batch some lemon zest. They were just too good, crispy on the outside, marshmallowy and fluffy on the inside, and they just melt.in.your.mouth. Bringing the egg whites to room temp. will help speed up the whipping process. Try it, they're well worth the effort!
I used 2 cups of sugar instead of 2 1/4 cups according to my preference, and I did without the wooden spoon, but I baked it for 30 minutes less, at 100 degrees C. They turned out great, and they melt in your mouth so nicely!
I agree with some of the other reviewers....I don't know how anybody could eat these. Even my little boy (who loves all things sugar) wouldn't touch them.
I used this recipe and feel that there is WAY too much sugar in it. If one breaks it down, per 1 egg white is over 1/2 cup of sugar!! I would reduce it by at least half. I recommend that once the egg whites "peak", add a spoonful at a time and keep tasting it. That way you won't over sugar it.
This is a good recipe, but it takes too long. I have an alternate one, which increase the temperature to 300F (150C), and bake it for 25 mins. They come out fine and nice, and less time is needed. I also tried adding finely chopped chocolates into them, they are so yummy
I tried this recipe, but they didn't turn out like I'd hoped. I don't know if I didn't cook them long enough or not mix them long enough, but after the 3 hrs of baking time, I had meringues that were firm on the bottom, but marshmallowy on the top. Any suggestions? I do want to try them again.
Made these tonite and they are melt-in-your-mouth. Made them a little larger than i usually would as they are going to be the tops of mushrooms for the Yule Log. Smaller, pop in your mouth size would be a better size, i imagine. Instead of using a pastry bag i dropped them by regular size spoonfuls (table spoon, not Tbs.) Will definitely use this recipe again.
These were great... My mother loved them(and she's hard to impress). Any hints as to why they cracked while baking, though?
This was my very first try at meringues and they were PERFECT!, light and airy crispy better than storebought...I feel like such a pro. I let the eggs get to room temp as suggested and I put my glass bowl and beaters in the freezer for about ten minutes or so and this really made things speedy.
These cookies were amazing. They came out very light and melted into a creamy texture in your mouth. I added 1/2 tsp of vanilla while beating which improved the flavor.
These turned out quite well. It was the first time I had made these so I wish there had been more instruction on how big to make them, though. Some of mine cracked, but I think I did not whip them long enough before piping. I think that must have been what i did wrong, because I used a swirl tip and they came out smooth. Those little guys are addictive, though! :)
This is a real good recipe and simple. I make these for Christmas for a friend that loves meringue cookies. We call them AIR. The only thing I added is 1 tsp. vanilla and 1/2 tsp of cream of tarter to help the whites keep their stiffness. Makes alot. Thanks a bunch!
Great!!!! I have made lots of different meringue cookies and these were the best. They confectioners sugar made them creamier than others. They are so easy to make - just keep mixing!!!!!
I made these for Valentines Day and added in a little lemon extract and a few drops of red food coloring. I then made them into heart shapes. Adding a bit of cream of tartar will help with those whites. Thank you Randy!
I know I'm in the minority with this low rating but I hated the taste. Perhaps it was the confectioners sugar because most all other meringue recipes calls for regular white sugar and they taste much better in my opinion.
I have tried to make meringues many times and they always failed. I followed this recipe and they turned out perfect for the first time! I added 1 tsp of vanilla and increased the sugar to 2 cups. I also baked them on 185 and kept the oven closed. I left them in the oven for nearly an hour after the 3 hours baking time.
Easy to make and tasty. I added food coloring for Christmas. I also dipped one side in chocolate. People loved them.
Great, easy recipe. I only baked them for about 2 hours and the center turned out soft and fluffy (just the way I like them).
Gave it a 5 without making it yet because it sounds perfect. Just wanted to tell you that meringes should not be made on a rainy or humid day -- they just have the marshmellow inside because they don't dry out. Thought this might help. It's like you can't make divinity turn out unless it is a dry day. Thanks for the other comments on adding flavoring. I will definitely try this soon.
These are Fantastic! I have been looking for the perfect meringue recipe for years! I tried so many! thank you! They crack a bit but that is what makes them so great. Next time I will try them with organic sugar.
Couldn't be any easier or simpler. These are a favorite around my house since my kids can't eat any artificial colorings or flavors.
A tasty recipe. Be sure not to use a large mixing bowl. Use a small one that ensures your mixer can whip the eggs & sugar thoroughly; otherwise it won't thicken properly.
These cookies remind me of the meringues that I was able to purchase at our neighborhood Publix in Florida. They are fairly easy to make and have become a favorite cookie of a friend's child who must eat gluten-free items.
These had a great flavor, but I think I messed up because the texture of parts of them were chewy. I whipped and whipped, but the egg whites never seemed to get stiff enough. Maybe I should have let them come to room temp first. They were too goopy to pipe out, so I just plopped down big globs. They baked up really nice anyway- I want to try again so I can improve.
OMG! These are so good. i ate them all myself! (well not in 1 day of course haha!). I used butter for greasing the dish, i shouldnt have cause it absorbed inside the meringue causing bubbles and stuff.. Although it had a buttery flavor after that.
Currently baking puddles.
I love this recipe! I used meringue powder instead of egg whites. ( 2 tsp meringue powder + 2 tbsp water = 1 egg white ) I mixed it until it was foamy and added the powdered sugar. Then i added about a teaspoon of vanilla extract and almond extract and mixed it on high until it formed hard peaks. I used a frosting extruder to pipe them. I am baking them on a baking sheet with a silicon baking mat on top instead of greasing the pan. They aren't sticking at all and they are nice and white, not browned on the bottom even! they are in the oven right now but almost done, I took a few samples during mixing and baking and they are delicious! ( the good thing about using meringue powder instead of egg is you can sample it as you mix!!) Defiantly making these again!
These are incredible! Exactly what I was looking for. I left my oven closed on 185, as I have gas and didn't feel comfortable propping it open. They came out perfect! Everyone loved them. They'd make great ghosts for halloween with maybe dabs of chocolate for the eyes!
Wonderful! I added a little red food dye and some raspberry extract to mine. I don't like biting into meringues. I guess I'm strange but it always sounds kinda squeeky and gives me goose bumps. So I made mine the size of dimes. Took less than half the time to cook and after doing the math they're only about 2.45 calories a piece :D what a great treat!
I suppose altering the recipe affects the authenticity, but if you're mainly looking for versatility, this recipe offers much of that too. Rather than the full amount of confectioner's sugar, I dumped a package of jello mix into the measuring cup and filled the remainder with confectioner's sugar. Results were great, offering endless flavor combinations. I may even try it with a pudding mix next to see if I get the same results for another easy fix. Will update.
When I made the first batch of these, they didn't come out... so I looked at the reviews and ended up adding more sugar and about a cup of cocoa powder. They came out really well after that. I will make these again, I'm really looking forward to trying different things so I can make them different flvors since I'm not a big chocolate fan. (:
Very good, but would have been better with some type of flavoring - cocoa powder or almond extract or something. I will make these again the next time I have a recipe that just calls for the yolks.
I made the recipe with all the sugar and did not think the were too sweet. I also added food coloring and extracts yellow/pineapple,pink/strawberry,and green/mint. A big hit at our carroling party. I will make them again
I thought this recipe was extremely easy. After reading a lot of the reviews, I planned to beat the egg whites for at LEAST twenty minutes.... don't even think about less time. The meringues were flavourful, but really sweet (for me- and I love sweets). I plan to cut the sugar to maybe 1-1/4 cups and add chocolate chips next time. Thank you!!!!
A.M.A.Z.I.N.G!!!...:) Dey turned out of da perfect shape Finally!!!!!!... Da 1st couple of tyms i made dese da batter wasnot so thick so i jus made Dem biscuit Lyk! N Dey wer rly sweet! So da Next tym i halfed da sugar n Dey turned out gr8.n for ppl having problem With da batter bein runny! Jus beat da egg whites at medium speed for Atleast 7 to 10mins ul get perfect peaks! N da perfect shape! N da taste i Always so gud! Dey get over in Lyk a couple minutes by me! Lol
I thought that as i tasted these delightful meringues, i was back 20 years on the balcony of one of those authentic bakeries. These perfectly cooked meringues were the best i have evr eaten! thaks you RANDYVH!
Made these last night with 4 egg whites and only 1 1/2 cups of sugar. Turned out great and crispy! Will make these again.
These were very good, tasted like marshmallows. They melted in your mouth!
OMG!!!!! I have always wanted to make these. I was a bit afraid but went for it. I am so glad that I did! I added a bit of red food coloring and a drop of vanilla then added a bit more sugar. Great!!! I dropped mine from a spoon and gave them all a curly Q. Thanks to everyone on this page for your hints! Merry Christmas! I will be making more tomorrow. They just melt in your mouth. Magic!
not sure I should have tried making these in the summer in the south. they got gummy on me.
I've made meringues using this recipe 3 times now. They always come out perfect! My rating is based off of the first 2 times I made them, which is by the exact directions. This third time, I did add a little cream of tartar because I feel like I was having a stiffening problem because of the vanilla extract I added. So the rating is based on the recipe, the review is to tell you how I made them better (of course; it wouldn't be allrecipes.com if someone wasn't putting their 2 cents in!) I eyeballed the ingredients I added, so don't take it too literally. I added: 1/4 tsp vanilla extract, 1/4 tsp cream of tartar, an extra 1-2 TBSP confectioner's sugar. Once I had stiff peaks, I folded in 1/2 cup milk chocolate chips, and 8 miniature candy canes; crushed (add 2/3 of the candy canes to the mixture, save last 1/3 to sprinkle on top). Let me tell you: THESE are the best meringues I've ever had! But you may want to play with the cooking times and temp if you make it this way. Even leaving the oven door ajar, I had some that cracked... I think this way because of the candy canes--because they got so hot, they started bubbling. Bubbling candy canes look neat and are fun to pop.. but not very visually appealing on top of the cookie LOL. But, seriously, try it out. This version is going to be a definite repeat every Christmas.
I've been making these for years, usually at Christmas. My kids have always loved them. They're simple, yet so beautiful!!
Great recipe. A keeper. Use parchment paper on your baking sheets. Steer clear of any butter or shortening because fats will break down the egg whites. Completely fat free bowls & pans, and beating the egg whites thoroughly before adding the sugar GRADUALLY will solve the problem of "sinking" or "melting" cookies. I'm going to make another bath, trying the suggestion someone made of using Jello mix. Plan to put that in my measuring cup first, then add sugar until I get a total of 2 1/4 cups.
This recipe is very good except it is too sweet. So I only put one cup of sugar and I also add a little bt of cocoa powder to the mix! Delicious! THIS IS MADNESS!
These were great I had 5 egg whites to use up and I added 1 tsp of vanilla and 1 tsp of cinnamon so I upped the sugar by a cup. I also followed a previous reviewers suggestion because I have a convection oven and propping the door turns off the fan. Closed door baked at 185 for 2 hours but I had to leave the house so I left them in the oven at 170 for 3 more hours and they still turned out perfect! THANKS