This post is sponsored by Silpat. All content and opinions are my own.
So easy to make and taste gorgeous, mini meringues!
Meringues. Chewy Meringues. Crunchy Meringues. They are all pretty good!
I use to be so intimidated by these little guys, crazy but seriously true. I remember trying to make my first batch of meringue cookies, I couldn’t just make the basic ones, I had to pimp them up a bit with some chocolate. They turned out so good, not perfect, but I fell in love with making them.
Fast forward *cough* years later, and I still enjoy a good meringue cookie recipe, they’re fun and easy to make. Sometimes I like to use different flavors depending on what I’m serving them with, from the basic vanilla meringue kisses to a fancy hibiscus or lemon flavor, and I’ll even occasionally make them with a touch of chili.
This meringue recipe can be made chew or crunchy, all dependent on how long your bake them. One of my little tricks to make my baking life easy is to use a Silpat liner which is ideal! If you’ve never used a Silpat baking liner, you should give them a try. To learn more about Silpat, visit their website HERE.
There are so many recipes that I love to incorporate these lovely easy to make French meringue cookies, from this moreish Eton Mess Parfait dessert recipe to my all time favorite Icebox Lemon Pie Ice Cream (my take on a classic lemon meringue pie recipe)!
Don’t be intimidated by working with egg whites, they’re tougher than you might imagine. So go on and enjoy making your own meringue cookies to enjoy with your desserts.
- 4 Egg Whites
- 1 cup Sugar
- Pinch of Salt
- Preheat oven to 225°F and line a baking sheet with a Silpat baking liner or parchment paper.
- In a very clean, large bowl, whisk the Egg Whites until foamy using a mixer set on medium.
- Gradually add the Sugar, 1/4 cup at a time, and pinch of Salt continue to whisk until stiff peaks form, and the meringue is shiny and smooth.
- To check, rub a small amount of the meringue between your fingers, if it still feels a little gritty from the sugar, then continue to whisk for another 1 - 2 minutes.
- You can either fill a piping bag with the meringue and pipe in 1 - 2 inch mounds or using a tablespoon, just spoon the mounds onto the parchment paper.
- Bake in the preheated 225°F for 1 - 1 1/2 hours. Turn off oven and allow to cool in oven, or you can remove from oven and cool on a cooling rack.
- Keep in an airtight container at room temperature for up to month, but they are best if used within a week.
To make flavored Meringues, add 1 - 2 tsp extract or 1 - 2 Tbls lemon juice or preferred drink or juice while whisking yolks before adding sugar.