Crispy Classic Meringues Recipe | Vegetarian Times Skip to main content

Crispy Classic Meringues

Technically these drop cookies don’t bake; they just dry out. To keep them as white as possible (though a bit of color doesn’t detract from their deliciousness), a pair of baking sheets are stacked, providing extra insulation for the bottoms.

Ingredients: 

Ingredients: 

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2 large egg whites
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⅛ tsp. cream of tartar
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6 Tbs. sugar
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¼ tsp. vanilla extract
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1 pinch salt
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¼ cup confectioners’ sugar

Instructions: 

1. Position rack just below center of oven, and preheat oven to 225°F. Stack two large baking sheets, and line top sheet with parchment paper.

2. Beat egg whites and cream of tartar with handheld electric mixer at medium-low speed until soft peaks form. Gradually beat in sugar. Increase speed to medium-high, and beat 4 to 5 minutes, or until meringue is very thick, stiff, and shiny, and deep path remains when spoon is drawn through. Beat in vanilla and salt. Sift confectioners’ sugar over meringue, and fold in gently.

3. Drop meringues in rounded 1-Tbs. mounds onto prepared baking sheet. Bake 2 1/4 hours, or until very dry and crisp to touch. Prop open oven door, and cool completely (insides will crisp further). Store in airtight container.

Nutrition Information: 

Calories: 
30
Protein: 
<1 g
Total Fat: 
<1 g
Saturated Fat: 
0 g
Carbohydrates: 
7 g
Cholesterol: 
0 mg
Sodium: 
17 mg
Fiber: 
0 g
Sugar: 
7 g
Yield: 
Makes 15 meringues

Comments on this Recipe

Excellent results! The long baking time is a bit of a deterrent—they take a while and tie up the oven while they're doing. But they're delicious and relatively easy to do!

At holiday time, sprinkle these with crushed peppermint hard candies (about 12 will be plenty.) Put the meringue on parchment paper, rather than a plain pan. Wonderful flavor and texture contrasts!