Saturday, January 10, 2009


Meringues are one of my favorite desserts - light, airy, not too sweet, and simple to make. I've used the same meringue recipe for many years, and can't recall its origin. These are great after a heavy meal (e.g. fondue!) or served with berries and cream.

  • 1 cup sugar
  • 1/3 cup water
  • 5 egg whites - at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon almond extract (optional - see note below)

How to:
  1. Preheat the oven to 200 degrees F.
  2. Heat water and sugar in a saucepan until it becomes a syrup (apx 235 - 240 degrees F)
  3. Whip the eggs on low until they form soft to medium peaks
  4. Add the cream of tartar
  5. While the mixer is still running, slowly pour the syrup into the egg whites.
  6. Add the teaspoon of almond extract
  7. Mix egg whites until stiff
  8. Using a spoon, dollop the mixture onto parchment lined cookie sheets.
  9. Bake for 2 hours. Once 2 hours is up, turn off the oven and let meringues continue to dry in the oven for another half hour.
The almond extract is optional. I often improvise and change the flavor of the meringues. Some of my favorite variations are Lemon - lemon extract and lemon zest - or Peppermint - peppermint extract and then when cool dipped in melted chocolate chips.

1 comment:

  1. I can say from personal experience that these were delicious!