I recently made these delicious Christmas meringues. My whole family loves them. This recipe is a basic one that can easily be customized with any flavor or color you want! Because this is a french meringue recipe the egg whites are not cooked beforehand, so I use the boxed, pasteurized egg whites. To make sure I achieve the stiff peaks I want, I always put a little white vinegar onto a paper towel and wipe my bowl and whisk off. This makes sure that there’s no fat or anything else to stop the egg whites from whipping up.
I’ll try to get a video made soon, but until then, I hope you all enjoy this Christmas meringue recipe!
Sidenote: If it’s humid at all, wait to make these! Humidity and a meringue DO NOT get along! They will look delicious and as soon as you go to pick one up (if you are able to get them off of the pan), they will be like gooey, sticky marshmallow all over the place. Is it still delicious? Yes. Is that the kind of mess and frustration you want out of meringues? Not really.
The yield on this recipe depends on how big you pipe them. I usually get about 34 meringues.
- 9 tablespoons boxed, pasteurized egg whites (or 3 large egg whites if not using boxed)
- 3/4 cup sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla (or any other flavor you prefer)
Preheat your oven to 215 degrees F. Line a pan with parchment paper or silicone baking mat.
Put your egg whites into your mixing bowl and mix on low-medium until the egg whites are frothy.
Add in cream of tartar and vanilla and continue to mix.
Increase speed to medium and slowly (about a tablespoon at a time) start sprinkling in your sugar. The mixture will start to turn white. After adding in all of your sugar turn the mixer up to medium-high. The mixture will double in volume and turn glossy white (this will take anywhere from 5-12 minutes). You will know it’s ready to be piped when you remove the whisk and the peak no longer falls flat.
You can either spoon out dollops onto your pan or pipe it. The choice is yours and either way, they’re delicious! So, get them onto your pan in roughly all about the same size. Place the pan into your oven and bake for 60-90 minutes. After about an hour I usually lightly touch the side of one. If it has become hard and not sticky then they’re ready. The best thing to do at this point is to turn the oven off and leave the door cracked open for anywhere from 30 minutes to an hour. Once cooled they should pretty easily pop right off of the parchment paper or silicone mat. Store in an airtight container for about 2 days. Do not refrigerate.
To get those colored lines on the meringue: Place your piping tip into your piping bag. With a food safe paintbrush or popsickle stick, paint a line (starting at the top of the piping tip) up the inside of your piping bag. You can do as many or as few colors as you’d like. Fill bag with meringue and pipe!