Mini Meringues Recipe

Egg whites: The base of the meringue, providing structure and volume.

Granulated sugar: Sweetens the meringue and helps create a glossy finish.

Cream of tartar: Stabilizes the egg whites, ensuring they hold their shape.

Vanilla extract: Adds a subtle, sweet flavor to the meringues.

When beating the egg whites, ensure that your mixing bowl and beaters are completely clean and free of any grease or residue. Even a small amount of fat can prevent the egg whites from whipping up properly. Additionally, using room temperature egg whites will help them achieve maximum volume and stability.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from a can of chickpeas, mimics the properties of egg whites and can be whipped to stiff peaks, making it a suitable vegan alternative.

• granulated sugar - Substitute with caster sugar: Caster sugar has a finer texture than granulated sugar, which helps it dissolve more easily and create a smoother meringue.

• cream of tartar - Substitute with lemon juice: Lemon juice can act as an acid to stabilize the egg whites, similar to cream of tartar, though you may need to use a bit more.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile, adding a nutty undertone to the meringues.

• Allow the mini meringues to cool completely before storing. This ensures they maintain their crisp texture.
• Store the mini meringues in an airtight container. A metal tin or a plastic container with a tight-fitting lid works best.
• Place a layer of parchment paper between each layer of mini meringues to prevent them from sticking together.
• Keep the container in a cool, dry place away from direct sunlight. Humidity can make the mini meringues sticky and chewy.
• For longer storage, you can freeze the mini meringues. Place them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the mini meringues to a freezer-safe container or a resealable plastic bag. Again, use parchment paper between layers.
• When ready to use, allow the mini meringues to come to room temperature while still in the container to prevent condensation from making them soggy.
• Avoid storing mini meringues in the refrigerator, as the moisture can ruin their texture.

• Preheat your oven to 200°F (93°C). Place the mini meringues on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, keeping a close eye to ensure they don't brown. This method helps to restore their crispiness without overcooking.

• If you prefer a quicker method, use a toaster oven set to the lowest temperature. Place the mini meringues on a tray and heat for 5-7 minutes. This is ideal for small batches and quick reheating.

• For a no-oven option, use a dehydrator set to 150°F (65°C). Arrange the mini meringues on the trays and let them dry out for about 30 minutes. This method is gentle and helps maintain their delicate texture.

• Avoid using the microwave, as it can make the mini meringues chewy and lose their signature crispiness. If you must use it, try heating them on a microwave-safe plate at 50% power for 10-15 seconds, but be prepared for less-than-ideal results.

• Oven: Used to bake the meringues at a low temperature to ensure they dry out properly without browning.

• Baking sheet: Provides a flat surface to place the meringue mounds on for baking.

• Parchment paper: Prevents the meringues from sticking to the baking sheet and makes for easy cleanup.

• Mixing bowl: Holds the egg whites while they are being beaten to form meringue.

• Electric mixer: Beats the egg whites to the desired consistency, ensuring they reach stiff, glossy peaks.

• Measuring spoons: Ensures accurate measurement of the cream of tartar and vanilla extract.

• Measuring cup: Used to measure the granulated sugar accurately.

• Spatula: Helps to scrape down the sides of the mixing bowl to ensure all ingredients are fully incorporated.

• Piping bag: Allows for precise and decorative placement of the meringue onto the baking sheet (optional, as mounds can also be dropped with a spoon).

• Spoon: Can be used to drop mounds of meringue onto the baking sheet if a piping bag is not used.

Room temperature eggs: Use room temperature egg whites to ensure they whip up faster and more efficiently.

Pre-measure ingredients: Have all your ingredients pre-measured and ready to go before you start.

Clean equipment: Make sure your mixing bowl and beaters are completely clean and free of any grease to help the egg whites whip up properly.

Gradual sugar addition: Add the sugar gradually to avoid deflating the egg whites and to ensure it dissolves completely.

Piping bag: Use a piping bag for faster and more uniform meringue shapes.

Oven cooling: Let the meringues cool in the oven to save counter space and ensure they dry out properly.