Peppermint Meringues Video
These are very good, light and airy. The colors are great for the holidays.
Authentic French Meringues from a patisserie in France.
Don't let meringue scare you away from making Chef John's easy recipe for Halloween meringue bones and ghosts!
These take a bit of work and time, but are spectacular. They are highly prized for Christmas gift-giving! As with other meringue recipes, these should only be made on a dry day. You will need a pastry bag with a plain tip. If you can save some green plastic berry baskets from the summertime, these mushrooms look totally realistic placed in them.
Light air meringue cookies made minty with crushed candy canes.
Light little meringue cookies have chocolate chips and pieces of crushed peppermint. Make them pink if you prefer.
As a long time meringue maker and daughter of professional bakers, let me share a few tips. First of all, check your oven temperature. Put a thermometer in your oven and see if it's running hotter than your set temp. Never put meringues on foil, always use parchment paper. They slide right off. Never, ever let any egg yolk get into your egg whites. They will not stiffen properly if even the smallest amount of egg yolk gets into your egg whites. Make sure you add the sugar slowly, beating well in between each addition. Don't try to beat egg whites by hand, always use a mixer. You need that extra speed and the air that gets into your whites with a mixer. Using a whisk will not achieve that result and a mixer is so much easier and quicker, too. Bring your eggs to room temp before trying to beat them. It just works better. Adjust the baking time based on the size of your meringues. Never take the meringues out until they're completely cool. Once they're cool, humidity shouldn't affect them at all.
Make coffee breaks a little more special with these quick and easy espumillas, Guatemalan meringues made with egg whites and sugar.