This Valentine’s Day recipe was created by my husband. The fruity sauce and basmati rice go together beautifully.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 meringues |
Ingredients
- 2 large egg whites
- ½ cup superfine sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a large bowl with an electric mixer until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla.
- Pipe or spoon small portions onto the prepared baking sheet.
- Bake in the preheated oven until dry but not brown, about 35 minutes. Turn the oven off and leave meringues inside to cool for at least 25 minutes.
- Substitute 2 teaspoons instant coffee granules for the vanilla.
- Substitute 1 1/2 tablespoons cocoa for the vanilla.
Reviews
Great easy recipe. I used fresh parmesan for my cheese. Sprinkled chia seeds on top. I had no red capsicum so substituted it for half tin of creamed corn. Totally Yum!
It if busing busing
Love this dish. So easy, yet delicious
I just made some for Christmas gift. I really liked the taste and texture of it. The only changes I made was that I didn’t add the coffee, as I don’t like coffee at all. I put in it for a Christmassy taste some chopped up Andes mints and then sprinkled some green sugar to give that festive look. Will definitely be making more again.
Mine turn out brown and I was lucky to sniff the burnt smell although its been only 25 minutes in the oven (150degree). Will search for better recipe. Will not give up in making small meringues.
This is my go to recipe for meringues and so super easy to make. I’ve made them like a million and one times. I would definitely recommend doubling the recipe though, and double batch still easily fits in a stand mixer. I personally don’t leave them in the oven while the oven is cooling down mostly because I’ll forget they’re in there, and I usually make more than one batch.
I keep using this recipe and it works great!!!
Awesome recipes! I used the exact recipe, but I made the meringues a bit smaller, and it made 32 bite sized meringues. I cooked them for about 21 minutes, and then turned the oven off and let them cool in the oven, as suggested. Again, this recipe rocks! Making the meringues smaller meant that they were less than 2.5 carbs each, perfect for diabetics.
OMIGOD. Tried this to surprise my parents for a movie night, and it was SO easy and delicious. I used 1.5x the recipe, so I could use the egg yolks to make hollandaise in the morning. My oven runs (REALLY) high, so I only put the meringues in for fifteen minutes. They were perfect, and completely hollow. This delectdelicious (a word of my own invention) pastries melt right into your mouth. I could eat them all day. Definitely I’ll have to make these again.
I added a heaping teaspoon of instant coffee, a healthy dash of cinnamon, and omitted the vanilla, but otherwise followed the recipe. I also did not have parchment paper so risked sticking, but other then losing the bottom milimeter or so of the cookies to the baking sheet, they turned out marvelously! I’d love to try these with some lemon juice or some other flavoring as well.
Made these, they last forever. When they are dry I fold them into whipped cream and fresh sliced strawberries, My family goes crazy over these…
These were very good! I’m a lazy person so I didn’t feel like making my super fine sugar in a blender so I used confectioners. I hope that those are the same o.O Anyways, if you want to make these super tiny, which I did and burnt them, heat the oven at like 225 degrees F and bake them until the very tips of them are brown. Then turn of the oven to let them crisp.
Not sure what happened with my meringues. I followed the recipe using Splenda. The mixture was quite dry and the finished product was like sawdust. Not chewy or moist at all. Very disappointed. With all the great reviews, I suspect it was something I did. I’ve made meringues lots of times before and they turned out, but wanted to try a sugar free recipe to use with strawberries.
I’ve tried this recipe but I added food colouring to it, in a light sky blue colour, but when it came out, it turn a light yellowish tan colour and my first batch came out slightly uncooked so majority got stuck in on the wax paper… So, the lesson is when you add food colouring, make it darker than supposed, and that all ovens are different..
LittoBubbo I dont know what you were doing wrong! I found these very simple to make and delicious to eat!
I loved this recipe! I loved that on the outside it was crispy but chewy on the inside! A wonderful and easy lo-calorie dessert for valentines day! Maybe next time i will dip them in chocolate!
I’m sure this is a great recipe, but I think something went horribly wrong with mine. It’s a very liquid-y texture, no firmness at all. I tried everything to fix it, but nothing helped. So, I’m just gonna bake it all and see what happens.
I’m addicted! Very quick and easy to make. I even tried them with a splash of absinthe. Nom Nom Nom!
Only tried this using Splenda instead of sugar—don’t! These turned out terribly with Splenda. Too sweet and awful texture.
Followed the recipe and these turned out just as to be expected. One of my daughters is a huge meringue fan and she nearly ate the whole batch herself.
I was so worried about how these would turn out. They came out great! A very good treat to satisfy a sweet tooth without the guilt