A basic (and fail-proof) meringue recipe



  1. Warm the egg whites by putting them in a small bowl and placing that bowl on top of a larger container of warm water.
  2. Whip the egg whites at high speed in an electric mixer with the whip attachment.
  3. Once the egg whites become foamy, reduce the speed of the mixer slightly and start adding the white sugar in a slow steady stream.
  4. Once all the sugar is incorporated, put the mixer back up to high speed and mix the egg whites until they are glossy and holding a soft peak.
  5. Once the egg whites are ready, fold in the icing sugar gently with a spatula.
  6. You can colour the meringue with food colouring at this point.  To do this, just squeeze a bit of colour into the meringue and fold through gently with a spatula.  You can also add flavour (in the form of an extract like vanilla or lemon) in the same way.
  7. Pipe your meringue in the desired shapes and bake at 200 F for 1 hour until they are dry and crispy.
  8. Store meringues in an airtight container at room temperature for up to 2 weeks.

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