Authentic home cooking from France, with US measurements. 
Meringues
Whether as a gift or just to treat yourself, meringues are a great way to use up leftover egg whites.
Today, I'm making a few because I happened to have some egg whites to use.
A touch of food coloring for a fun look, low-temperature baking, and you get beautiful meringues that are crisp on the outside and soft in the center!
Here's the recipe.
Meringues
Whether as a gift or just to treat yourself, meringues are a great way to use up leftover egg whites.
Today, I'm making a few because I happened to have some egg whites to use.
A touch of food coloring for a fun look, low-temperature baking, and you get beautiful meringues that are crisp on the outside and soft in the center!
Here's the recipe.
Open in Cookpad AppSteps
- 1
Preheat the oven to 195°F (90°C).
- 2
Line two baking sheets with parchment paper.
- 3
Beat the egg whites until they start to foam, then gradually add the granulated sugar while continuing to beat at high speed.
- 4
Continue beating for about 1 more minute at maximum speed. The meringue should form stiff peaks.
- 5
Sift in the powdered sugar and gently fold it in with a spatula.
- 6
Once the powdered sugar is fully incorporated, transfer the meringue to a piping bag fitted with a star tip. Decorate with a few sprinkles if desired.
- 7
Pipe meringues onto the prepared baking sheets and bake for about 1 hour to 1 hour 10 minutes, until dry.
- 8
Store the meringues in an airtight container for up to one week.
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