Makes 36-50 Meringues depending on size
Ingredients and Directions
Preheat the oven to 200 degrees F and line two cookie sheets with parchment paper.
In the bowl of your stand mixer with the whisk attachment, add the cold egg whites and cream of tartar.
Start to whip on medium speed until the egg whites become foamy, then slowly add in the sugar in about 8-10 additions. Add a little, let it whip, repeat until all of the sugar is combined.
Continue to whip until the meringue reaches stiff peaks. You should be able to lift the whisk attachment up out if the bowl and the meringue should stick straight up. If it flops over, whip a little longer.
Add a pinch of salt and the extracts and mix just until combined.
Divide the meringue and color however you like. Place in piping bags and pipe out designs. Decorate with sprinkles if desired.
Bake at 200 for 1 hour for small (1-2”) meringues, 1.5 hours for medium (3-4”) sized meringues, and 2 hours for larger (5+”) meringues.
Once the timer is up, don’t open the oven. Turn it off and leave the meringues inside for another hour to continue drying out and cool down slowly. If you take them out too soon you risk them cooling too quickly and getting wrinkly.
- 3 Lg Eggs Whites, cold
- ¼ tsp Cream of Tartar
- 1 C (200 g) Granulated Sugar
- Pinch Salt
- 1 tsp Pure Vanilla Extract
- ¼ tsp Peppermint Extract
- Gel Food Coloring, optional
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.