Mini Meringues

LAST UPDATED: May 04, 2020 | PUBLISHED: Feb 17, 2012 | By: Julie Blanner

These cute mini meringues are perfect for so many occasions! Whether you choose to gift them, use them for decorating or just enjoy for a snack! Easy to make with just four ingredients and minimal prep.

I’m a huge fan of anything that is sweet, can be made quickly and uses ingredients that I already have in my home.  Those are just a few of the many reasons I love meringues!  

This was my mom’s meringue cookie recipe – I loved them long before I knew they are only 16 calories each. Now I love them even more!

They make such great hostess gifts and they are easy to adapt to any occasion by using your favorite flavors and colors.

Be sure to check out my other meringue recipes, my Merry Meringues and perfect for the holidays and meyer lemon meringue pie is the perfect springtime dessert.

Mini Meringue Ingredients

  • Egg Whites – Use fresh egg whites rather than the cartoned ones. You can utilise the leftover yolks in my egg ravioli recipe!
  • Cream of Tartar – This ingredient helps to stabilize the egg whites and helps the meringues to form those beautiful peaks and hold their shape.
  • Sugar – Use a fine cane sugar, it dissolves quicker than granulated and will prevent a gritty texture. You can use granulated, but make sure that it is full incorporated.
  • Flavoring – I like to use a little vanilla extract, but you can use whatever flavor you like. Almond, orange and peppermint extracts all work really well.
  • Food coloring – I usually prefer subtle pastel colors, which require 4 drops. You can use whatever color you like depending on the occasion!

How To Make Mini Meringues

  • Prep – Preheat the oven and line cookie sheets with parchment.
  • Combine – Beat the egg whites until foamy and stiff, add in the cream of tartar and half a cup of sugar at a time. Mix in the flavoring and color and beat until stiff peaks form.
  • Make – Use a teaspoon or piping bag to drop the mixture on to the baking sheets.
  • Bake – Bake until solid, but do not let them brown.

Tips

Take Care Not To Over-Beat The Meringue

Stop beating the mixture once stiff peaks start to form. If the meringue is coarse and grainy, it is likely you have over-beaten it. They will still taste good, but the texture will not be as pleasing.

How Do You Use Them?

These mini meringues make for great hostess gifts and sweet snacks for every occasion form St. Patrick’s Day, to Valentine’s, birthdays and showers. Switch up the colors and flavors to match the party! I also like decorating cakes with them, or serving on top of ice cream for a yummy dessert!

How Do You Know When They Are Cooked?

The meringues will take about an hour to cook in a 200F preheated oven. The French meringues should be crisp and light, but not browned, once they are baked. If you can lift a meringue off of the baking sheet and the bottom is dry, then they are done.

How To Store

  • Room Temperature or Refrigerate – Let them cool to room temperature and store in an airtight container. They will keep for up to 2 weeks.
  • Freeze – Place the cooled meringues in an airtight container with the layers separated by parchment. They will keep for up to a month. Thaw the meringues on cooling racks so that they don’t take on any moisture. They will take an hour to thaw and should be used within a day.

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More Easy Sweet Recipes!

Mini meringues on parchment paper

Mini Meringues

Julie Blanner
These cute mini meringues are perfect for so many occasions! Whether you choose to gift them, use them for decorating or just enjoy for a snack! Easy to make with just four ingredients and minimal prep.
0 from 0 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert, Snack
Cuisine American
Servings 80 mini meringues
Calories 16 kcal

Ingredients
  

  • 6 egg whites
  • 1/4 teaspoon cream of tarter
  • 1 1/2 cups sugar
  • 1/4 teaspoon vanilla or another flavoring, I recommend almond extract, orange extract or peppermint extract as well
  • Food coloring I usually prefer subtle pastels, which require 4 drops

Instructions
 

  • Line cookie sheets with parchment paper and preheat oven to 200 degrees.
  • In a mixing bowl, beat egg whites until foamy and stiff (if using a KitchenAid, gradually work up to speed 8).
  • Add cream of tarter and 1/2 cup of sugar at a time.
  • Add vanilla and desired food coloring .
  • Beat until the whites form a stiff peak.
  • Using a teaspoon, drop onto lined cookie sheets or pipe with an icing bag and tip. I prefer to use larger tips for meringues and disposable icing bags for quick cleanup.
  • Bake approximately 60 minutes. Do not let them brown.

Notes

How To Store

  • Room Temperature or Refrigerate – Let them cool to room temperature and store in an airtight container. They will keep for up to 2 weeks.
  • Freeze – Place the cooled meringues in an airtight container with the layers separated by parchment. They will keep for up to a month. Thaw the meringues on cooling racks so that they don’t take on any moisture. They will take an hour to thaw and should be used within a day.

Nutrition

Calories:16kcalCarbohydrates:4gProtein:1gFat:1gSodium:4mgPotassium:5mgSugar:4gCalcium:1mg
Keywords easy meringue recipe, mini meringues
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