Mini Meringues Mini Meringues

Mini Meringues Image by: Jodi Pudge Author: The Canadian Living Test Kitchen

These bite-size treats are fantastic on their own, but for an extra-special finish, you can dip them in chocolate  or use them to sandwich your favourite fillings—think dulce de leche, jam, curd or chocolate hazelnut spread.

  • Prep time 30 minutes
  • Total time 3 hours & 30 minutes

Ingredients

  • 4 egg whites
  • 1/8 teaspoon cream of tartar
  • 1 cup granulated sugar

Method

In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tbsp at a time, until stiff glossy peaks form.

Using pastry bag fitted with 3/4-inch star tip, pipe meringue into 1-inch mounds on parchment paper–lined rimless baking sheets.

Bake in top and bottom thirds of 200°F oven, switching and rotating pans halfway through, until dry, about 2 hours. Let cool in oven for 30 minutes. Remove from oven; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 week.)

Makes about 60 pieces.

Nutritional facts Per piece: about

  • Fibre 0 g
  • Sodium 3 mg
  • Sugars 3 g
  • Calories 14
  • Total fat 0 g
  • Potassium 4 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g
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Baking & Desserts

Mini Meringues

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