These Easy Crispy Mini Meringues are indeed easy! Just follow a few tips and you will have delicious and crispy meringues all the time!
These cookies don’t have butter. That means you can have hundreds of them, or thousands…
Meringues are just the cutest, aren’t they? I love that crispy sound they make when I take a bite, and how they melt after that, making me so happy and satisfied. But you know what’s even more satisfying? Knowing that the meringues you bake will come out of the oven perfectly every.single.time. For that, read through this easy crispy mini meringues post.
It did take me some time and tons of reading, trial and error to figure out to make good meringues. Guess what? They’re not difficult at all. You just need to know what works for you.
First, oven: If you have an electric oven, then you’re good to go. But if you have a gas oven, make sure you have one of those oven thermometers to check if the temperature is correct.
Second, egg whites: The older the eggs, the better. What I do is separate the eggs a couple of days before I want to make the meringues and keep the whites in a clean container with a lid for a couple of days in the fridge, then have them out of the fridge until they reach room temperature the day I want to make meringues.
Third, bowl: Your bowl should be clean, so clean and so dry. So should your electric mixer. A drop of water can affect things, so make sure everything is very dry.
When you start mixing the egg whites, you should add the sugar little by little and mix at the same time, until they reach stiff peak. Now what I do at this time is that I hold the bowl upside down above my head for about 3 seconds, if it doesn’t fall on my head, it means it’s time to start piping and if it falls on my head, well it means I need to take a shower and start again!
Also, adding a couple drops of lemon juice will help your egg whites reach stiff peak faster and easier.
And the last thing, baking the meringues in the oven. They are very sensitive, so when you turn the oven off, don’t take them out. Let them cool slowly in the oven for an hour or two. I usually turn the oven off after 45 minutes and let them cool down after that in the oven.
Try these easy crispy mini meringues with different colors and enjoy the prettiness! I drew some colorful lines inside the pastry bag using a toothpick and then filled it with the egg white and sugar mixture. I also used color spray for the other ones. But you can color them however you like, imagination has no limits!
Easy Crispy Mini Meringues
- 2 egg whites room temperature
- 1/2 cup granulated sugar
- 2 drops lemon juice
- Food coloring optional
- Preheat the oven to 200F. Line two baking sheets with parchment paper.
- In a large bowl, using an electric mixer, beat the eggs until frothy.
- Add the sugar and lemon juice gradually to the egg whites while mixing. Mix until they reach stiff peak and they don't drip if you turn the bowl upside down. About 10 - 12 minutes. (Don't be scared)
- Using an open star tip and a pastry bag, pipe the meringues on the baking sheets, bake in the oven for 45 - 55 minutes until set. Turn off the oven.
- Let the meringues cool in the oven for two hours.