I love working with meringue and these guys are a little bit of fun to do.

Very cute crispy kisses for Valentine's Day!

This recipe is very simple, and a bastardization of most meringue recipes. It uses simple ingredients and takes very little time from the baker.

This is one of the most tradizionali recipes I know, but it never gets old and you can always find a way to renew it.

There are three types of meringues, the French, the Swiss and the Italian. All have two essential ingredients in common, egg whites and sugar. In the three recipes, two granulated sugars parts (by weight) are used for each egg white part. It is very important to keep in mind for the optimal final result of the recipe we must measure the eggs and the sugar in weight not in volume, the size of the eggs is always different and for that reason the weight of the egg whites is not going to be itself.Today I am going to share with you a meringue recipe with some variations, I added ingredients to give them a touch of flavor and color that adapt and integrate perfectly into the preparation achieving a perfect and decorative final result. I prepare them in pink in a bigger size to make them stuffed for Valentine's Day.You can see the recipe for "Valentine's Day" here at Rosanas Ideas.

I came up with this because I was thinking that it would be nice if there was a slightly caloric dessert I could eat with Blendy Plus (a sugar-free coffee drink).If the tart seems like it will burn while it's baking in the oven, please cover it with aluminium foil.Please adjust the cooking time and oven temperature to suit your oven.Using other seasonal fruits, such as grapes or peaches, is delicious too.Please feel free to use the excess tart dough to make cookies. For one 18 cm [7.1 in] diameter tart. Recipe by Renbasu

This is meringue, which helps control the amount of expansion when baking a cake. I wrote this for those who aren't sure how to make meringue.If any egg yolks get into the whites, whipping it will be really difficult, so please be careful not to add any yolk.After adding the sugar, it will become harder to whip up, so if you're doing this by hand, I think it's better to add the sugar later. Recipe by -mimi-

These cookies are unique and subtly sweet. They have a crisp exterior, but a softer and delicate center. I think they taste better the day after they're baked. Be sure not to overbeat the egg whites...stop at stiff peaks. For the cookies pictured we skipped the sprinkles and used 2 drops of red gel food coloring. Recipe adapted from a recipe in the Sallys Cookie Addiction Cookbook.

Since I used the egg yolks when I made some treats, I wanted a way to use up the leftover egg whites and meringues are the only thing to use them up in!I heard from others that the meringues can stick to aluminum foil, so try placing a sheet of parchment paper over the foil.This treat takes time to bake, although they disappear in an instant. *\( o * Recipe by Tomuhi-toku-ga-

I want to use an Italian meringue in mousse and buttercream recipes, so I've been practicing.If you don't whisk the eggs up firmly enough then you will get a runny meringue. Recipe by achapimam