Ingredients *makes about 20*
- 4 egg whites
- 2 1/4 cup powdered sugar
- Preheat oven to 200. Butter and flour a cookie sheet, and set aside.
- In a bowl, whip the egg whites until they are foamy. Add in powdered sugar a little at a time while mixing at medium speed.
- Keep mixing until it becomes very thick and shiny. It should be able to stay on a spoon and not fall off. It is important you get it to the right consistency.
- Once you are done missing, spoon the mixture into a piping bag and pipe onto the cookie sheet.
- Put them in the oven. Place the handle of a wooden spoon in the oven door to keep it fro closing all the way. Bake for 3 hours.
- Let cool, and then store in an airtight container.
I’ve always wanted to make meringues because they are so delicious, and they only take two ingredients! I decided to make them over the weekend, and they turned out pretty good. I used a recipe from a website online (here is the link).
When you are mixing the egg whites and powdered sugar, make sure you mix it until it is the right consistency. It should be super thick, and not runny at all. This way, they will hold their shape on the cookie sheet and while they are baking. I ended up mixing mine for a pretty long time. I think I could have kept mixing mine, because the batter started to get a little runny as I was piping them onto the sheet.
I didn’t have any piping bags, so instead I used a big ziplock bag. They work just the same, you just have to cut a hole in the corner. Also, I put in a star tip so that they would have the little ridges. You don’t need to use one though, it is just for looks.
The recipe I followed didn’t have any vanilla extract in it, and I thought it would be good to add that. I was going to, but I forgot. I recommend putting some in, probably about a teaspoon. Vanilla always adds some extra yummy flavor. Also, I think I overcooked mine because they were a little bit dense. You want them to be very light and airy. The approximate time you should cook them for is 3 hours, but you should check on them sending on the size of yours.
I’ve never heard of a recipe where you need to keep the oven open, so this was interesting. I’m not sure exactly why you need to do this, but I think it is so that the meringues can dry out in the oven. It was pretty cold at my house when I made these, so having the oven open was like a heater!
If you have any simple recipes like this, show me the recipe so I can make it!