A perfectly cute sweet treat, these mini meringues are perfect on their own or used as decoration for other desserts.
Light and airy mini meringues you won’t be able to stop eating.
I’ve made these meringues so many times while testing my mousse recipes (white chocolate mousse and mocha mousse)! Because I only use egg yolks in my mousse, I always have three egg whites to use, and I am NOT throwing away anything egg-related in this economy! While the mousse sets, I use the excess egg whites to whip up a batch of meringues. While the recipe is not too challenging, meringues can be a little finicky and temperamental.
How to make mini meringues
You can make a batch of these meringues when you want to have a light and airy sweet snack throughout the week.
What you need
- Egg whites: You’ll use the three egg whites left over from the mousse.
- Sugar: You need 12 tablespoons (¾ cup) of granulated sugar.
- Cream of tartar: Cream of tartar helps stabilize the egg whites as you beat them.
- Vanilla extract: This is added for flavoring.
How to make the meringues
- Step 1: Preheat the oven to 250ºF. Line baking sheets with white parchment paper. If you use brown parchment paper, your meringues may turn brown as they bake. It won’t impact the taste at all, but don’t be alarmed if they turn out brown; it’s just the parchment paper! Combine the reserved room-temperature egg whites with cream of tartar, salt, and vanilla extract. Start by beating the eggs until frothy.
- Step 2: Add granulated sugar, 1 tablespoon at a time, mixing well after each addition. You want to ensure the sugar dissolves after each addition before adding more. Continue until all the sugar has been incorporated and the egg whites are glossy with stiff peaks. This will take 10 to 12 minutes of consistent beating.
- Step 3: Add the meringue mixture to a piping bag with a star tip. You can make the meringues as large or small as you like. Because I’m serving them on the mousse, I make them quite small–less than an inch in diameter–as they work nicely for garnish. However, you have to pipe between 175 and 200 of these tiny cookies. If you want to save your sanity, make them larger.
- Step 4: Transfer both baking sheets to the oven for 1 hour. After 1 hour, turn off the heat and crack the oven door slightly. Let cool for 1 hour before removing from the oven.
You can gently lift them from the parchment paper. Transfer them to a serving plate, or use them on top of your favorite dessert.
How to store leftover meringues
Once the meringues have cooled, you can store them in an airtight container or storage bag on the counter for 2 to 3 weeks. Keep them in a cool, dry place away from direct sunlight. I guarantee they won’t last that long if your house is anything like ours!
Mini Meringues
Ingredients
- 3 egg whites ((room temperature))
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Beat the egg whites:
- Preheat oven to 250ºF. Line two baking sheets with parchment paper.
- Place the reserved egg whites in a large bowl. Add ¼ teaspoon cream of tartar and ⅛ teaspoon salt. Beat with an electric mixer on medium speed until foamy, about 3 minutes.
Add the sugar:
- Begin adding the sugar 1 tablespoon at a time, beating at high speed after each addition until the sugar dissolves. Continue beating the egg whites until they become thick and glossy. Once the eggs reach stiff peaks, turn off the mixer. This requires 10 to 12 minutes of consistent mixing.
Pipe the meringues:
- Attach a star tip to a pastry bag. Transfer the meringue mixture to the bag. Pipe the meringues into 1-inch-diameter circles directly onto the parchment paper, about 1 inch apart. Since the cookies won’t spread in the oven, they don’t need much space between them.
- Transfer the sheet pans to the preheated oven for 1 hour. Turn off the oven and open the door slightly. Allow the meringues to cool down gradually for 1 hour.
To serve:
- Remove the meringues from the oven and let them stand for 30 minutes. Then, gently remove them from the baking sheet and transfer them to a serving plate. Enjoy!
