the easy meringues recipe, quick, but requires a long baking time at low temperature.
It allows us to use up the egg whites that are often left over in the kitchen. I always freeze them in plastic cups covered with plastic wrap, and when I have a nice amount, I make meringues.
They last a long time in simple tin boxes or airtight containers.
With this versatile ingredient, for many desserts, like with the CREMA MOU
Try making the easy meringues recipe yourself, and you’ll fall in love with it. The recipe, as always, follows after the picture!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven, Slow Cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Easy Meringues Recipe
- 4 egg whites
- 3/4 cup granulated sugar
- 3/4 cup powdered sugar
- 1 pinch salt
Tools
- 1 Stand Mixer I use Kenwood Major Premier
- 1 Baking Sheet For oven
- Parchment Paper
- 1 Piping Bag
- 1 Star Tip
Preparation of the Easy Meringues Recipe
To prepare the easy meringues recipe, first take the egg whites out of the fridge at least 1 hour before using them so they will be at room temperature.
You can prepare the meringues either with a stand mixer or an electric whisk with beaters, and the result will be identical, only the time to whip the egg whites will be longer.
Then place the egg whites with a pinch of salt in the stand mixer bowl or a large bowl, preferably stainless steel, which must be very clean, and start whipping at a high speed.
Once the egg whites have turned white, add half of the granulated sugar and continue to whip for 3 or 4 minutes, then add the other granulated sugar, whipping again for 3 or 4 minutes.
Finally, add half of the powdered sugar and whip again, lift the beaters to check that the egg whites are well whipped, if they remain attached to the beaters making a downward peak, you can stop.
At this point, they are ready.
So if you want to flavor the easy meringues, now add a few drops of flavoring (your choice) or for colored ones, add a teaspoon of powdered food coloring.
Incorporate the remaining powdered sugar with a rubber spatula so as not to deflate the mixture, and place the whipped egg whites into a pastry bag with a star tip.
Now line a baking sheet with parchment paper and form the meringues with a slight pressure from the pastry bag.
I made them 2 inches wide but you can make them smaller depending on the use you want to make of the meringues.
Place the easy meringues on the middle rack of your oven and bake them for at least 2 hours at 175/195°F leaving the door slightly open.
I use the handle of a wooden spoon to keep it slightly open.
To check if the meringues are well cooked, you must open one; it should be dry inside and not take on color outside, so remove them from the oven and let them cool.
You can store the meringues in a tin box or under a glass dome!!
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Annatorte recommends
Meringues can be stored for a long time as long as they don’t get moisture, so they must be kept tightly closed outside the refrigerator.
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