a mouthwatering vegan muffin that is thick and dense on the inside and completely addicting. My favorite muffins from a fantastic vegan eatery in Toronto are recreated in this recipe. Chopped sweet potato and dates, pear and walnuts, apple and cranberries, or anything else that takes your fancy can all be tasty additions to this simple muffin batter.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- 3 egg whites
- ¼ teaspoon cream of tartar
- ¾ cup white sugar
Instructions
- Beat egg whites and cream of tartar in a large bowl with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form.
- This recipe is for raw meringue and must be baked before consuming. Use it in your favorite recipe and bake as directed.
Reviews
It was so good, I make it every week
The Meringue was super sweet but I was putting it on a lovy tart Key lime pie! Directions on cooking it on the pie came frome others comments so thank you to them!
good
Absolutely Heavenly!
I had no cream of tartar so I did without
I did the cookies the exact way it told me and, I Loved them! I want to make more for thanksgivings
This recipe makes perfect meringue nests or coils. Keeps for a week in an airtight container (without tasting stale or getting soggy )
Made as instructed & it turned out perfect!
Our 11 year old daughter made these, she loves to bake! Like others, we use about half the sugar. Erythritol with monk fruit actually, as several of us in our home can not consume sugar. Amazon carries the Lakanta brand which we use. We also eliminated the cream of tartar (I rarely remember to buy it, but our meringues turn out well without it as long as we are careful to whip up the whites at least 50% before adding anything!). And, we added 1 tsp of homemade vanilla/coffee/organge liqueur. 200 degrees works, letting them rest in the oven for several hours before opening the door. If you are using this to top a pie, make sure the pie is hot before smoothing on the meringue and popping it in the oven. This will prevent the watery separation as the hot filling cooks the pie from the bottom, while the radiant heat from the oven bakes the surface. Yum!
Only managed to get it to a thick and glossy stage. Wouldn’t hold peaks at all.
Came out perfectly! ( I beat it for about 7 minutes and baked it for 10 @ 350 degrees.)
Good basic meringue recipe. I would definitely use the recipe again
The instructions for this recipe was perfect. I understand that everyone has a preference on how much sugar to use. I used 3/4 on one pie which turned out slightly flatter than when I used 2/4 of sugar on another one. Overall three egg whites, 1/4 tsp cream of tartar, and 2/4 sugar. Baked at 350 for 15 minutes. Turned out perfect!
Didn’t have cream of tartar??? Try again next time.
,love it!!!!1
I agree it would be better with less sugar, but it looks beautiful. I had a problem with weeping while cooling. Any suggestions?
very easy to make, I did use less sugar. This was very good. I’ve never made a meringue before, so this was great, super simple.
Yes I would make it again, but oven temperature & time should be added to the recipe
Very good meringue. I used it on mini chocolate meringue pies
I used 1/4 cup of sugar and it was sweet enough. I also baked the pie with the meringue @ 350°F for 10 minutes to lightly brown the tips. It was a very simple recipe, very light and creamy. This is a keeper.
I used 4 egg whites and it’s fine with that amount of sugar too! Just need to add to bake @350 for 10-15 minites