In place of potatoes, cauliflower bits are used in this “potato” salad. With less carbs and more fiber, this potato salad has all the tastes you love! If preferred, garnish with more bacon crumbles and fresh parsley.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 4 egg whites
- 2 ¼ cups confectioners’ sugar
Instructions
- Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
- Whip egg whites in a glass or metal bowl until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe meringue out onto the prepared baking sheet using a large round tip or star tip.
- Place meringues in the preheated oven. Put a wooden spoon handle in the door to keep it from closing all the way.
- Bake until meringues are dry and can easily be removed from the pan, about 3 hours. Allow cookies to cool completely before storing in an airtight container at room temperature.
Reviews
The merengue does not get thick enough to pipe. The recipe is a fail
This recipe took a few tries before I got it to work but now I use it all the time. There are a few tricks that help. The eggs whip best when they are at room temperature. It’s really a North American thing to put eggs in the fridge but it’s not necessary. I also found that the flavour extract I use makes a difference. Anything with propylene glycol works great but alcohol is terrible. Also, the sugar should not be added until the eggs start to become stiff. Those are my extra hints. Hope it helps.
This was a great recipe, but here’s a word of caution: you don’t have enough patience to whip the egg whites with a hand mixer. Use your KitchenAid stand mixer instead. I tried both varieties and spent way more time than I should have when I used the hand mixer. Contrary to some of the comments, cream of tartar isn’t necessary (but a stand mixer is).
This recipe’s instructions were very vague and I wasted time and ingredients. If you just read the instructions, you wind up with a soupy mess. I followed a member’s advise and put 1 tsp of vanilla and 1.5 cups of powdered sugar. I left in for 2.5 hours at 185 degrees. The cookies were flat, but crisp. They did not look like the pretty puffs pictured. After surfing the internet, I read real instructions.
I’ve never made meringues before. After reading other reviews, I traded ¼C sugar for ¼C raspberry jello powder. They turned out perfect! I made them into little cups to put a dollop of lemon flavored whipped cream in them. What a big hit! Thank you! I tried to add a pic, but my camera won’t take one that’s only 2mp.
It was really good but it certainly did not need 3 hours to bake more like 2 and a half to 2 hours.
Those globs were amazing! Even though they were a little too bouncy, I highly reccommend those. If your a person that loves sugar and globs. Its the perfect recipe for you. And also dont try this if your under 12 year old because your blood pressure is not high enough for these globs. I tryed them to my son and he died 5min later. #RIP.
I have been trying to perfect a merinque for years! This is the first recipe that really works. Thank you so much for posting it
My daughter made this. Amazing!
this recipie was amazing!!!! first time i made something by myself that i didnt ruin. i made it twice
These are the best meringues I ever made. I don’t know how long I beat the egg whites; I was doing other things at the same time, so I’d just add sugar when I got a chance. The egg whites had a lot of volume and were very shiny. I was concerned because the unbaked egg whites tasted strongly of that powdered sugar flavor, but they didn’t have that taste after they baked. They baked up nice and crisp and didn’t brown as meringues sometimes do. I made them plain but might try them with other flavors.
I am a Merengue Cookie snob. I’ve tried many different recipes and methods to accomplish the dry, dissolve in your mouth cookie. This is by far the best recipe. My egg whites were are room temp and clear of grease. I use a hand held mixer and mixed passed a sore arm (about 25 min) until the mixture stiffened. I added 1 tsp of flavor. I piped the most delicate cookies yet. I’m not a fan of cream of tartar so I am very thankful for this awesome recipe!
I couldn’t get it to form stiff peaks 🙁
This is the first time I have posted here. I have made these several times and they turn out perfect every time.
It sucked it didn’t even cook even though I flowed recipe
This is an excellent recipe for French Meringues and it ticks me off every time someone rates a recipe poorly because THEY did something wrong and can’t understand why it got such high ratings because theirs didn’t turn out. It’s simple chemistry, you need to make sure that the mixing bowl you are using is completely grease free. Wipe it out with white vinegar or lemon juice and give it a rinse. Also, if there is even so much as a speck of yolk in the whites they will not set up at all! So if you can’t get the speck of yolk out of your whites and think that it won’t harm it, you are sadly mistaken and need to start all over. Don’t give a poor rating because of your own shortcomings and shortcuts that didn’t work please.
This is an excellent recipe for French Meringues and it ticks me off every time someone rates a recipe poorly because THEY did something wrong and can’t understand why it got such high ratings because theirs didn’t turn out. It’s simple chemistry, you need to make sure that the mixing bowl you are using is completely grease free. Wipe it out with white vinegar or lemon juice and give it a rinse. Also, if there is even so much as a speck of yolk in the whites they will not set up at all! So if you can’t get the speck of yolk out of your whites and think that it won’t harm it, you are sadly mistaken and need to start all over. Don’t give a poor rating because of your own shortcomings and shortcuts that didn’t work please.
I made this exactly as directed and as another person stated, I couldn’t get it past the marshmallow cream texture either. I had to whip more egg whites and try to add them to the cream only to waste three more egg whites. I’ll try another version because this tasted like dried powder sugar when it was baked!! Sorry but I wouldn’t recommend this one.
I made them quite tiny so it didn’t need to bake for 3 hours. I baked it for about 2 hours.
Delicious. I will be making more with some flavor variations. But as is is wonderful.
This is a really good recipe for meringues. The whipping time for me was a little over 10 minutes with my stand mixer on 8. I had cracks on most of the meringues, most likely because I whipped them on too high a speed. Probably would have been better with mixing on 6 for a longer time to give me smaller air bubbles. I added a drop of red food color and 1/2 teaspoon almond flavor. This will be my go-to recipe for egg-based meringues.