Meringues

Meringues are a sweet treat that can be enjoyed as a dessert, a snack, a basis for various desserts, or a decoration on top of a cake. I, and this is only my opinion,  prefer them as small bites as a snack or a dessert.  They are quite easy to make and you really don't need much more than egg whites and sugar ... I would also suggest a hand mixer, as it is much easier to whisk your egg whites than the traditional whisk ... but it's up to you ... and it is always a good fitness exercise for your upper arm ...

The following quantities are for 24 small meringues.

You will need:

   - 4 egg whites*

   - 250 grams of sugar

Preparation time: 30 minutes
Baking time: 30 minutes to 1 hour (depending on your preferred texture)


Start by pre-heating your oven at 120 C (250 F).

In a bowl, pour your four egg white and mix them with a hand-mixer until they begin to stiffen.

Once the egg whites are start to firm up, slowly add your sugar and continue to whisk until the preparation becomes firm. 

Immediately place small servings onto a baking sheet on a tray.

Place in the oven between 30 minutes to an hour. If you like your meringues a bit crusty on the outside and still mushy (which is my preference), let the meringues bake for no more than 40 minutes. If you like your meringues crustier on the outside and on the inside, let them bake for an hour.

Once baked to your taste, take them out of the oven, remove them from the baking sheet, and let them cool down.

Enjoy by itself ... or even with something as simple as a fruit salad, a chocolate mousse, or a strawberry mousse.

*Tip: Don't throw away your egg whites, refer to our "Let's not waste anything!" page, and check out few ideas on how to use your egg whites.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond