Meringues are my favorite thing to make when I feel like baking, but my pantry leaves much to be desired (happens more often than I care to admit, as an aspiring food blogger). Considering the thing you need the most of is time to make these delicate desserts, I was able to whip them up this weekend with my sister-in-law. I had never made them before and found them to be surprisingly easy.

Here’s what you’ll need:

Meringue Set Up.jpg

  • 6 egg whites (at room temperature)
  • 1 1/2 cups sugar
  • 2 tsp corn starch
  • 2 tsp lemon juice
  • 2 tsp vanilla extract

Here’s what you do:

  1. Preheat oven to 225ºF. Make sure the rack is positioned in the center.
  2. Line baking sheets. I used a silicone baking mat (they are the best) but parchment paper will do the trick!
  3. Using a stand mixer or electric mixer, beat the 6 egg whites on high speed for 1 minute. Soft peaks should form at this point. With mixer still running, gradually add sugar and beat for 10 minutes until you get a glossy mixture and stiff peaks.Meringue Stiff Peak.jpg
  4. Working quickly, fold in the vanilla and lemon juice with a rubber spatula. Then, fold in the corn starch and mix until combined.
  5. Fill a piping bag fitted with a decorating tip with the meringue mixture.
  6. Pipe mixture onto baking sheets. To create nests, I piped the base first and then piped a ring on the top to allow room for a filling. Meringues Piping Process.jpg
  7. Bake at 225ºF for 1 hour and 15 minutes. After 1 hour and 15 minutes, turn your often off but do not open the door. Leave the meringues in the oven for 30 more minutes.
  8. Take the meringues out and allow them to cool before filling and serving. I store mine in tupperware containers on my counter for up to 5 days.

I topped mine with homemade whipped cream (chocolate and regular YUM) and fresh berries. It was my way of celebrating 4th of July in the middle of February.


Meringues Complete.jpg

Happy baking!


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