Name: Sweet Meringue Candies
Prep time: 15 min
Cook time: PT-486300H25M31S
Total time: 1 h 45 min
Cuisine: French
Ingredients: 3 large egg whites; 1/4 teaspoon cream of tartar; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); Pinch of salt

Meringue candies are a delightful treat that melt in your mouth, offering a perfect balance of sweetness and lightness. They’re crunchy, airy, and just the right amount of sugary bliss. These 6-sweet meringue candies are simple to make, yet incredibly impressive when done right. Whether you’re preparing them for a special occasion or just craving something sweet, this recipe is sure to satisfy.

Why You’ll Love This Recipe

I love making these meringue candies because they’re both easy to prepare and versatile. The delicate texture of the meringue melts away in my mouth, and the sweetness isn’t overpowering. I can customize the flavor with different extracts or add-ins like chocolate chips or sprinkles for extra fun. Plus, they’re a great option for anyone who loves light, crunchy desserts. They also store well, so I can make a big batch and have a delicious treat on hand for days.

Ingredients

3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
Pinch of salt

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
In a clean, dry mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until soft peaks form.
Add the cream of tartar and continue beating until soft peaks turn into stiff peaks.
Gradually add the sugar, about a tablespoon at a time, and beat the mixture until glossy and stiff peaks form.
Mix in the vanilla extract (and almond extract if using) and a pinch of salt.
Using a spoon or piping bag, carefully place or pipe small mounds of meringue onto the prepared baking sheets, leaving space between each one.
Bake the meringues in the preheated oven for 1 to 1.5 hours, or until they are dry and crisp to the touch. If you gently tap them, they should sound hollow.
Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar for best results.

Servings and Timing

This recipe makes about 24 to 30 meringue candies, depending on the size of the mounds you create. Preparation time is about 15 minutes, and baking time is 1 to 1.5 hours. Allow for cooling time of at least 30 minutes after baking.

Variations

Chocolate Meringues: Add a tablespoon of cocoa powder to the mixture for a chocolate twist. You can even fold in small chocolate chips for a little extra texture.
Fruit-Flavored Meringues: Try adding a few drops of fruit extract, like lemon or strawberry, for a refreshing flavor.
Colorful Meringues: You can add a few drops of food coloring to make these treats even more fun. This works especially well if you’re making them for a celebration.
Spiced Meringues: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor that’s perfect for fall.

Storage/Reheating

I like to store these meringue candies in an airtight container at room temperature. They’ll stay fresh for up to a week if stored properly. If they get a bit soft due to humidity, I just pop them back in a low oven (around 200°F or 95°C) for 10 minutes to crisp them back up. Don’t attempt to refrigerate them, as that will make them lose their crisp texture.

FAQs

Can I make these meringues without cream of tartar?

Yes, you can omit the cream of tartar, but I find that it helps stabilize the egg whites and creates a firmer texture. If you don’t have it, you can substitute with lemon juice or vinegar in a pinch.

Can I add food coloring to my meringues?

Absolutely! You can add a few drops of food coloring to the meringue mixture for a fun pop of color. Just make sure to fold it in gently so the color is even.

Why are my meringues soft after baking?

Meringues should be crispy and light. If they’re soft, it could be because they weren’t baked long enough or the humidity affected them. Try leaving them in the oven for a longer time with the oven turned off to allow them to dry out fully.

Can I make meringues in advance?

Yes! Meringues actually store quite well. You can make them up to a week in advance and keep them in an airtight container. Just make sure they stay dry.

Can I pipe different shapes for the meringues?

Definitely! You can use a piping bag to create different shapes like kisses, rosettes, or even swirls. Just make sure to keep them consistent in size so they bake evenly.

Conclusion

These 6-sweet meringue candies are the perfect combination of light, airy texture and sweet flavor. Whether I’m serving them at a gathering or enjoying them as an afternoon snack, they never disappoint. The recipe is easy to follow, and the possibilities for variations are endless. Plus, they make a lovely homemade gift! So if you’re craving something sweet and simple, I highly recommend trying these delightful meringues.