How to Bake Meringues!

Today we will be baking some delicious meringues. They may seem hard but they are actually super easy and fun to make! Let’s get started!

You will need:

-Rubber spatula

-Stand mixer/ electric hand mixer (either one will work)

-Large bowl (preferably one that can attach to the stand mixer if that’s what you are using)

-Aluminum foil

-Large baking sheet

-large ziplock bag

-measuring cups/spoons

-piping tips (Optional)

You will need:

-3 large egg WHITES

-⅛ teaspoon of cream of tartar

-¾ cup of white cane sugar

-½ teaspoon of vanilla extract

-food coloring (optional)

For the egg whites, crack open the three eggs and remove the yolks in a separate bowl.

Preheat your oven to 275 degrees Fahrenheit. Take the baking sheet and place foil overtop.

In a mixing bowl, combine egg whites and cream of tartar. Using an electric mixer, whisk at high speed until SOFT peaks form. Then use the spatula to scrape the mixture off the sides of the bowl.

Mixing at medium/high speed. Alternate adding in sugar two tablespoons at a time and whisking with your mixer. After adding sugar, mix for about 30 seconds before adding sugar again (don’t forget to occasionally scrape the side of your bowl with your spatula). Continue adding in sugar and whisking until all the sugar is used/dissolved and stiff/glossy peaks form in the meringue mixture.

Next, mix in the vanilla extract into the meringue mixture at medium/high speed until it’s fully incorporated. You can add in the coloring of your choice now if you want. Remember to use the spatula to scrape the mixture off the sides of the bowl before and after mixing.

Place the ziplock inside a tall wide mouth vase of some sort. If you want to use a piping tip, properly put it in the ziplock. Then, use the spatula to scoop the meringue mixture into the ziplock. Proceed to squeeze out excess air from the bag and zip it closed. Then cut off the tip of the ziplock if you haven’t already.

Gently pipe small dots onto the foil covered cookie sheet until you use all of the meringue mixture. Make sure that you are careful when squeezing the bag because you don’t want too much to come out at once.

Put the cookie sheet into the preheated oven for 1 hour and 8 minutes or until the meringues peel off the foil easily and cleanly. When the timer goes off just remove them from the oven and wait to cool before removing from the foil sheet.

Enjoy!