Description
Light, airy, and sweet, these pastel-colored meringues are a delightful treat for Easter. With a crispy exterior and soft, melt-in-your-mouth center, these little bites of goodness are perfect for any festive occasion.
Ingredients
For the Easter Meringues:
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4 large egg whites (at room temperature)
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1 cup granulated sugar
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1 teaspoon vanilla extract (or other flavoring of choice, such as almond or lemon extract)
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1/2 teaspoon cream of tartar
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1/4 teaspoon salt
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Food coloring (pastel shades of your choice)
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Optional: Sprinkles or edible glitter for decoration
Instructions
Preheat your oven to 225°F (110°C). Line a large baking sheet with parchment paper to prevent the meringues from sticking and ensure an even bake. You can use a pencil to lightly trace the shape of your meringues on the paper if you want uniform sizes, then flip the paper over so the pencil markings don’t touch the meringues.
In a clean, dry mixing bowl, add the egg whites and begin to beat them on medium speed using an electric mixer. Once the egg whites start to become frothy, add the cream of tartar and salt. The cream of tartar helps stabilize the egg whites, ensuring that they can hold the structure needed for meringue.
Continue beating the egg whites until soft peaks form. This means that when you lift the beaters, the egg whites should gently fold over themselves. At this stage, begin gradually adding the sugar, about one tablespoon at a time. Be patient and add the sugar slowly, ensuring it dissolves completely into the egg whites.
Once all the sugar is added, increase the mixer speed to high and continue beating until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted. This is the stage where you can add your vanilla extract or other flavoring of your choice. Be sure to mix it in gently until combined.
If you want to add color to your meringues, divide the meringue mixture into separate bowls and add a few drops of food coloring to each bowl. Use a spatula to gently fold in the color, making sure not to deflate the meringue. For a marbled effect, you can add the color in streaks and then swirl it gently with a spoon.
Transfer the meringue mixture into a piping bag fitted with your desired piping tip. If you don’t have a piping bag, you can also use a Ziploc bag with the tip of the corner snipped off. Pipe small dollops or decorative shapes onto the prepared baking sheet. If you’re making meringue nests, create a circle and then pipe an additional ring around the inside to create the nest shape.
Place the baking sheet in the preheated oven and bake the meringues for 1 to 1.5 hours, or until they are dry and crisp to the touch. Meringues are best when they are fully dried out, but still slightly soft in the center. The key to perfect meringues is slow baking at low heat, which helps them dry out without browning.
After baking, turn off the oven and leave the meringues in the oven to cool completely. This gradual cooling process helps them maintain their crisp texture.
Once the meringues are completely cool, carefully peel them off the parchment paper. They should be light and crispy, and they’ll have a delicate crunch when bitten into.
- Prep Time: 15 minutes
- Cook Time: 1-1.5 hours
Nutrition
- Calories: 35-40 kcal
- Fat: 0g
- Carbohydrates: 8-10g
- Protein: 1g