Have you ever tried baking meringues? I've seen them in the bakery section of my super market and they are pretty pricey. Make them at home for a fraction of the cost with this Fall Meringue Recipe. In the past we have made Spring Meringues and now to celebrate the season, we decided to make Fall meringues. It's easy to give the traditional meringue recipe a Fall twist. Just add some food coloring and Fall themed sprinkles. These Fall Meringues make a great snack or dessert.
Why these Fall Meringues are awesome
- They melt in your mouth
- You can switch up the food coloring to make them for a variety of occasions
- Kids love them!
How to make meringues
To make these meringues you will need a mixer. I use my Kitchen Aid Mixer all the time and it is a must if you are making meringues.
Meringues don't bake at a high heat. Instead they slowly bake at low heat. These meringues take two hours to cook in a 225 degree oven.
The key to making meringues is to get the batter to form stiff glossy peaks while mixing. The meringue should look like this before you move on to the next step. When I was separating the eggs, I got the smallest bit of egg yolk in the whites. I tried to beat it with the sugar for the longest time and stiff peaks never formed. Your meringue will not stiffen if you even get a tiny bit of yolk in it.
To make meringues in Fall colors, you'll need to divide the meringue into separate bowls (one for each colors you'll be making) and add a few drops of food coloring.
You can scoop the meringue into a pastry bag and pipe it out onto a greased cookie sheet. If you do not have a pastry bag, you can scoop a heaping tablespoon of the meringue onto a baking sheet. You can also line a baking sheet with parchment paper for easy clean up.
Since this meringue recipe doesn't spread out much, you can place them fairly close together on the cookie sheet. Add some Fall colored sprinkles for some extra seasonal flair!
Fall Meringue Recipe
- Preheat the oven to 225 degrees.
- Separate four eggs and pour the egg whites into a mixing bowl.
- Add a pinch of salt and a pinch of cream of tartar and beat together on medium speed on the mixer until the egg whites turn frothy.
- Slowly, mix in 1 cup of sugar, one tablespoon at a time, until soft peaks have formed and the mixture has become stiff.
- Divide the meringue into three parts and place into three bowls. Add a few drops of food coloring to get your desired colors. For orange: red and yellow food coloring. To make brown: mix equal drops of red, blue, yellow and green.
- Use a pastry bag to squeeze out the meringue onto a greased cookie sheet. You can also scoop it on to the cookie sheet by rounded tablespoonful.
- Sprinkle Fall sprinkles on top and bake at 225 degrees for 2 hours.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
Store meringues in an airtight container with layers separated by parchment paper. You can store at room temperature for up to 5 days.
I used a standing mixer with whisk attachment, but a hand mixer or electric mixer will work as well.
You can change up the meringue cookie recipe for Halloween by adding Halloween sprinkles instead of Fall sprinkles.