This Spring Meringue Recipe is simple to make and uses just a few basic ingredients. To make it Spring-y, I just added some food coloring and festive sprinkles. They turned out light and delicious and they just melt in your mouth.
⭐Why Spring Meringues Are Awesome
- Meringues have a delicate and airy texture that melts in your mouth. They are light and crisp.
- Meringues require minimal ingredients. In our case, we just use eggs, sugar, salt, and cream of tartar for the basic meringue.
- They make a great gluten-free dessert since they are mostly made of egg whites and sugar, they are a great choice for those who have gluten sensitivity.
- Eggs - You will only be using egg whites. I used large eggs.
- Sugar - Helps provides texture and structure to meringues.
- Salt - A touch of salt helps to balance out the sweet flavor.
- Cream of tartar -The acidity in the cream of tartar aids as a whipping aid to the egg whites.
- Food coloring - Any kind of pastel food coloring will work. We used orange, red and lavender.
- Pastel sprinkles - Add a festive flair.
📋Step by Step Instructions
STEP 1: Preheat the oven to 225 degrees F. Separate four eggs and pour the egg whites into a stand mixer with a whisk attachment. Next, add a pinch of salt and a pinch of cream of tartar and mix together on high speed until the egg whites turn frothy.
STEP 2: Gradually mix in 1 cup of sugar, one tablespoon at a time, until stiff peaks have formed.
STEP 3: Scoop some of the meringue into large bowl and add your food coloring. I made 3 colors, pink, orange and lavender so I did this process three times.
Repeat this process which each color and a new pastry bag.
STEP 5: Sprinkle some sprinkles on top and bake at 225 degrees for 2 hours.
When you take them out they will be light and crunchy. Perfect for a Spring day!
Tip 1: This meringue recipe doesn't spread out much, so you can place them fairly close together.
Tip 2: Use room temperature eggs.
Tip 3: Be sure to separate egg whites from egg yolks very carefully as even a small amount of yolk can affect the whipping of the whites.
Do I need a pastry bag to make these meringues?
You can also just use a spoon to drop small spoonfuls of meringue onto a cookie sheet.
Do I have to use a star tip on the pastry bag?
You do not. You can use a round tip as well. I just happen to like the look the star tip produces.
Can I make this spring meringue recipe without a stand mixer?
Yes. You can mix the ingredients in a large bowl with a hand mixer.
How do I store meringue cookies?
You can store meringues in an airtight container for up to 3 weeks.
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Spring Meringue Recipe
- Preheat the oven to 225 degrees. Separate four eggs and pour the egg whites into a stand mixer bowl.
- Add a pinch of salt and ½ teaspoon of cream of tartar and mix together until the egg whites turn frothy.
- Gradually mix in 1 cup of sugar, one tablespoon at a time, until soft peaks have formed and the mixture has become stiff.
- Scoop some of the meringue into another bowl and add your food coloring. I made 3 colors, pink, orange and lavender so I did this process three times.
- If you want a fancier looking meringue, spoon the colored meringue into a pastry bag with a star tip and squeeze into onto a greased cookie sheet or one covered with Silpat. You can also just use a spoon to drop small spoon fulls of meringue onto a cookie sheet.
- Sprinkle some sprinkles on top and bake at 225 degrees for 2 hours.
- This meringue recipe doesn't spread out much, so you can place them fairly close together.
- Use room-temperature eggs.
- Be sure to separate egg whites from yolks very carefully as even a small amount of yolk can affect the whipping of the whites.
- This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.