Making Mini Meringues
A yummy and simple recipe for little meringue cookies! They are ideal for serving as the topping for your preferred ice creams or in my preferred rich Eton Mess Parfait. Whatever name they go by—from meringue kisses to French meringue cookies—they're stunning!
Ingredients
- Four egg whites.
- One sugar cup
- A dash of salt
Instructions
Bake at 225 degrees Fahrenheit and line a baking sheet with parchment paper or a Silpat baking liner.
Use a mixer on medium speed to whisk the egg whites until frothy in a very clean, big basin.
As you continue to whisk, add the sugar and salt, 1/4 cup at a time, until stiff peaks form and the meringue is glossy and smooth.
If a little portion of the meringue still seems somewhat gritty from the sugar, test it by rubbing it between your fingers. If so, continue whisking for an additional one to two minutes.
The meringue may be piped into 1- to 2-inch mounds using a piping bag, or the mounds can be spooned onto the parchment paper using a tablespoon.
For one to one and a half hours, bake at 225°F. You can either leave them in the oven after turning it off to cool or you can take them out and let them cool on a cooling rack.
They may be kept at room temperature for up to a month in an airtight container, but it's better to use them within a week.
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