Meringue hearts are wicked. They are light as a feather, they taste of sweet marshmallow, and they disappear on your tongue so quickly you’re left wondering if you actually ate one, or had just imagined it. So you eat another, and another, and before you know it you find yourself in the corner of the basement in fetal position holding an empty platter, with some red sprinkles on your chin, while your young boys play Mom Is A Rock, and proceed to climb all over you. I guess this post is more of a cautionary tale.
French meringue, also known as common meringue, is delicious, and some what easy. However, meringue can be a bit problematic. Here are a few tips you should know before diving in:
- Make certain no yolk seeps into the bowl of egg whites when separating the eggs.
- Make sure that the bowl and whisk are completely clean before beating the egg whites.
- Use very fine sugar because it dissolves quicker.
- Bake at a low temperature for a very long time. I had a bit of trouble with this part. I finally found that baking the meringue in a 200 degree F oven for 1 1/2 hours, then turning off the oven, propping open the oven door a bit, and letting the meringue sit in there for another hour really helped to dry them out.
- The standard ratio for common meringue is 1/4 cup (50 g) to every egg white.
I adapted this recipe from Joy Of Cooking: All About Cookies. Okay, here we go. Begin with 4 egg whites in a clean bowl.
Whisk on medium low speed until foamy. Add the cream of tartar, and whisk until soft peaks form.
Once soft peaks form, slowly add the sugar, one tablespoon at a time. Then, whisk on medium-high speed until stiff peaks form.
When the meringue is stiff, add in the vanilla extract and continue to whisk.
Fill a large pastry bag with the meringue.
Pipe out any shape you want. I went with hearts because I’m a lover not a fighter.
Cover with sprinkles.
Bake in a 200 degree F. oven for an 1 1/2 hours, then let cool in oven for another hour.
Here is a close up on how to pipe out heart shapes: Pipe out a U shape. Make sure that the point of each end is a bit bigger and defined.
From the middle of the U, pipe the bottom point of the heart by pulling down with the meringue.
- 4 Large Egg Whites, room temperature
- 1 cup (200 g) Caster Sugar (super fine sugar)
- 1/4 tsp. Cream of Tartar
- 1/4 tsp. Vanilla Extract
- Sprinkles
- Preheat oven to 200 degrees F. Line two baking sheets with parchment paper.
- In a bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks.
- Add the sugar, a tablespoon at at time, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.
- Transfer the meringue to a pastry bag. You can use a tip of your choice, or no tip at all.
- Before piping the meringue on the cookie sheet, place a dollop in each corner to keep parchment in place.
- Pipe out your meringue shapes, then sprinkle with decorative sugar.
- Bake for 1 and a half hours, then turn off oven, prop open door, and let sit in there for 1 more hour.
- Electric mixer with whisk attachment
- Baking sheet
- Parchment paper
- Piping bag
