This classic meringue recipe produces silky, sweetened egg whites whipped up as light as a cloud. It can be used for snow eggs, also known as oeufs a la neige, or piped into perfect, little circles and baked until crisp for a light teatime cookie. Meringue is also wonderful sandwiched between homemade calissons.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6 to 8 servings
- 6 egg whites* (room temperature)
- 1/16 teaspoon cream of tartar
- 1/16 teaspoon salt
- 1 cup plus 2 tablespoons confectioners' sugar (powdered sugar)
Cook's note: To avoid foodborne illness, pasteurized eggs are recommended, especially for children, the elderly, and those with impaired immune systems.
How to make meringue:
Beat egg whites on low speed, while mixing in the cream of tartar, salt, and confectioners' sugar, one tablespoon at a time. Make sure all the dry ingredients are completely incorporated into the egg whites, and then increase the beater speed to medium-high and whip the mixture until the meringue forms stiff, glossy peaks.
Use the prepared meringue immediately for your own recipe or use it in one of the variations below.
How to use meringue:
Eggs in Snow(Oeufs a la Neige) Recipe: Gently spoon the meringue into simmering milk flavored with 1 teaspoon of vanilla extract. Allow the meringue to poach for 3 minutes and then carefully transfer the meringue eggs onto chilled dessert plates pooled with creme anglaise. Drizzle with caramel sauce or fruit coulis, if desired.
Meringue Cookies Recipe: Pipe 2-inch rounds of meringue onto a parchment-lines baking sheet and bake in a preheated 200F oven for 1 1/2 hours (90 minutes). Turn off the heat, open the oven door by a small crack, and allow the meringues to cool and dry out on the baking sheet for several hours, until they are lightly crisp.
This meringue recipe makes 20 to 24 cookies, or 6 to 8 servings of eggs in snow.