I discovered meringues just this year (I know, right?!), when a friend gave me a bag of them at Christmas and I proceeded to scarf them down in one sitting almost without stopping to take a breath. Ehem, I mean, I ate them delicately with a steaming cup of tea. (Pinky finger extended, of course.) 
Addictive little suckers, they are. AND THEY ARE SO PRETTY. Today, Tiffany whips up some lovely mounds of airy awesome for us (and photographs it beautifully)!
Today I am excited to share a fun recipe. Meringues are my father’s very favorite thing to eat, so he is especially excited I am sharing this recipe today, because I have promised him all the props when finished!
That’s the best part of food photography, eating the props!
I make these quite often not only because they are a favorite of my father’s, but again, when you have 30 chickens, you have to be very savvy and creative about using all your eggs. This recipe is so easy, and I promise everyone has these ingredients on hand, all the time. People will think you are an amazing baker when they see you come out with a tray full of these beauties! (the secret though, is you don’t have to be an amazing baker to make these!)
More than great cooking tools came out of the 50’s. Here is what I consider the one of the most amazing and useful cookbooks ever published. If I was stranded on a deserted island and could only take one cookbook with me, this would be it. It’s like having flint versus mascara if you are on the TV show Survivor. Really.
This is an original 1950’s addition of the Better Homes and Gardens Cookbook, and it has been passed down to me by my grandmother. It is a plethora of cooking knowledge, and these amazingly simple and beautiful meringues are one of it’s recipes……
(if you have this cookbook, the recipe can be found on page 209)
I am tweaking this recipe just a bit. The recipe makes these meringues into shells, but I am going to make them into a sort of cookie. I use a pastry bag filled with the meringue and pipe it onto a parchment paper lined cookie sheet. If you want to make really festive meringues, add a few drops of your choice of food coloring to the meringues while still in the mixer, and mix in. I love these made in pink or aqua for birthday parties!
And there you have it, beautiful and delicious, sure to impress yourself and others!!
Meringues
Ingredients
- Dash of salt
- ½ teaspoon white vinegar
- ¼ teaspoon vanilla
- 3 egg whites
- 1 cup sugar
Instructions
- Preheat oven to 300 degrees.
- Add salt, vinegar and vanilla to egg whites; beat until mixture forms peaks.
- Add sugar gradually; beat until very stiff.
- On parchment paper lined cookie sheet, use pastry bag to pipe meringue in circles.
- Bake in 300 degree oven for approximately 45 mins,, or until meringues are completely dry and beginning to crack.
- Remove from parchment immediately and place on rack to cool.
- Enjoy!
To read more about my fancy farm life, come visit my blog www.thefancyfarmgirl.com
xoxo, Tiffany
(Don’t forget to enter this week’s Blue Plate Special, peeps!)
These are beautiful!!! One of my favourite treats to make..and really sooooo easy.
Thanks for sharing the jOY!
Just lovely! But not too lovely to eat. Bet they’re yum!
I LOVE meringues! They do make a delicious cookie and are gorgeous at a shower, too. You are right, everyone thinks you are a skilled baker when you bring them out.
Nice to meet another gal with 30 something chickens and mad skills in finding uses for all those eggs!
When I am in France there is only one real requirement - meringues! They are my absolute favorite - I knew I liked your dad!
Thanks for sharing as I am always looking for new recipes to try~
xx
Any tips for those of us who live in humid climates??? Other than, “dont bother”? I love meringues, but they get too sticky/gummy and I’ve never gotten them to dry out properly, here in Fl.
Hi Bernie!
Baking meringues in humid climates can be very frustrating. I know if you put them in the refridgerator, it makes the problem worse. I actually keep mine in the oven, you can either keep it on 100 degress until you serve or turn the oven off completely and keep the door shut. I still think they will have to be used that day to keep them from weeping.
Hope that helps!
xoxo, Tiffany
They look delish! I have never ever had them, but will have to try them soon!
I have never made meringues before. Very tempting, I have seen all sorts of the receips before, chocolate cherry, mint choc or cookies and cream even. I have always wanted to try them but have felt intimidated by the dreaded fact of humidity, I live in central Arkansas and it is always humid here, even when it’s 15 degrees outside, still humid!
I love making meringue. Ever since I saw a Barefoot Contessa episode where she made I am hooked.
@Bernie: I live in NC where it gets really humid. I bake mine at 200 degrees F for 2 hours; I know it is a long time but the slow baking ensures they dry out properly. Once they finish baking, I just turn off the oven and leave them there overnight. This has really work me, and they last for a couple of days. I actually made three trays of meringue in pastel colors last night for a birthday tomorrow, and they are looking great! Hope this helps.
Thanks for sharing this recipe. It will be useful to have on hand when I have egg whites left over from other recipes.