One day at the supermarket, I was shocked to find a small container of vanilla meringues that cost over $5!!! Meringues are sinfully easy and cheap to make, and your homemade meringues can be customized to your liking. You may choose any color, or add any flavor you choose. When you see how cheap and easy they are to make, you will be as aggravated as I was when I saw them at the store.
Makes 80 small meringues
4 egg whites, at room temperature
2 1/4 C Powdered sugar, sifted twice
1 tsp GOOD vanilla extract and/or
1/4 C Grated chocolate (Place a chocolate bar in the bowl of a food processor and pulse until powdery. I do not like chocolate chips…Sorry…Store bought chocolate that I use is LINDT 70% or HERSHEY’s SPECIAL DARK)
- Preheat your oven to 200 Degrees
- Beat your egg whites until you get to medium peaks.
- Begin adding your powdered sugar, a little at a time, until all sugar is added and you have stiff, dry peaks.
- Add flavoring/coloring (***Use paste coloring to the meringue mixture. Use more than you think you need, as color will not be as strong once baked.)
- Line two cookie sheets with parchment paper.
- Fill a piping bag fitted with the tip of your choice. (I like the WILTON #18 tip for small meringues)
- Pipe them closely (They will not grow) in a staggered pattern on the cookie sheets.
- Bake meringues for about 2 hours or until dry and crisp. A good way to tell if they are done is if they remove themselves from the parchment easily.
- Shut off the oven, and allow them to cool in the oven .
- Store in airtight containers at ROOM TEMPERATURE. You will not believe how long they will last without any loss of quality. My partner believes they get better after a few days.
These meringues have an amazing air like texture, and melt in your mouth. For this blog, I have pictures of vanilla and grated chocolate speckled meringues.