Angel Meringue
Light and airy angel meringue topped with fresh bananas, strawberries, and whipped cream, perfect for a delicate dessert or special occasion treat.
Ingredients
Instructions
- Preheat the oven to 450°F and grease a 9-inch dish.
- Beat egg whites and salt until soft peaks form.
- Gradually add sugar, beating after each addition until stiff peaks form.
- Spread the meringue mixture evenly in the prepared dish.
- Bake in the oven for a short time, then turn off the oven and leave the meringue overnight to dry and set.
- Top the meringue with whipped cream, sliced bananas, and strawberries before serving.
Tips & Substitutions
Ensure your mixing bowl and beaters are completely clean and free of grease, as any fat can prevent the egg whites from whipping properly. For a sweeter twist, consider adding a pinch of vanilla extract to the egg whites as you beat them. If you don't have fresh fruit on hand, you can substitute with a fruit compote or even serve with a drizzle of chocolate sauce.
Serving Suggestions
Serve your Angel Meringue topped with freshly whipped cream and an assortment of fruits like bananas and strawberries for a delightful presentation. It pairs beautifully with Quick 'N Easy Refrigerator Fudge for a sweet dessert platter. You can also enjoy it alongside a cup of tea or coffee for a light afternoon treat.
Storage & Reheating
Store any leftover meringue in an airtight container at room temperature for up to two days. If the meringue becomes soft, you can place it back in a low oven (about 200°F) for about 10-15 minutes to help regain its texture. Avoid refrigerating as this can cause it to weep.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Meringue contains roughly 54 calories, with 1g protein, 13g carbohydrates, and 0g fat. It is a good source of vitamin C (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg substitutes in this recipe?
While traditional meringue relies on egg whites for structure, you can use aquafaba (the liquid from canned chickpeas) as a vegan substitute. Use about 3 tablespoons of aquafaba for each egg white, and beat until stiff peaks form. This will give you a similar texture to traditional meringue.
What should I do if my meringue weeps?
Weeping occurs when the meringue releases moisture. To prevent this, make sure to bake the meringue in a dry environment and store it properly. If you find your meringue has wept, you can gently re-dry it in a low oven to improve its texture before serving.
How do I know when my meringue is done?
The meringue is done when it has formed stiff peaks and has a glossy appearance. You can test it by lifting the beaters; if the peaks hold their shape without drooping, it's ready. Avoid over-beating, as this can cause the meringue to become grainy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).