Baked Meringue
Light, crisp meringue with a sweet vanilla or almond flavor, perfect as a delicate dessert or topping, suitable for special occasions or elegant treats.
Ingredients
Instructions
- Beat egg whites, cream of tartar, salt, and baking powder for 10 minutes or until stiff.
- Gradually add sugar one tablespoon at a time, beating slowly.
- Add vinegar and continue beating.
- Beat for an additional 10 to 15 minutes until glossy and stiff.
- Add vanilla or almond extract at the end of beating.
- Preheat oven to 400°F.
- Grease a 9 x 12-inch pan on the bottom only and place the meringue mixture in it.
- Bake in the preheated oven.
- Turn off the oven after baking.
- Do not open the oven door until the meringue is completely cooled, at least 3 hours.
Tips & Substitutions
Ensure your mixing bowl and beaters are completely clean and free of grease to achieve the best results when whipping the egg whites. For a subtle flavor twist, consider substituting half of the sugar with powdered sugar for a smoother texture. Adding a pinch of cornstarch can help stabilize the meringue if desired. Avoid opening the oven during cooling to prevent cracking.
Serving Suggestions
Baked meringue can be served as a stand-alone dessert or paired with fresh fruit, such as berries or sliced peaches, for a delightful contrast. Consider topping it with a dollop of whipped cream or serving alongside a scoop of ice cream. It also pairs beautifully with Toasted Pecan Caramel Cake for an indulgent dessert spread.
Storage & Reheating
To store leftover baked meringue, cover it loosely with plastic wrap and keep it in a cool, dry place. Avoid refrigerating, as moisture can cause the meringue to become soggy. For best results, consume within 2-3 days. If reheating is necessary, do so in a low oven to maintain texture, though it’s best enjoyed at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Meringue contains roughly 220 calories, with 1g protein, 17g carbohydrates, and 0g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 462mg per serving (20% 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
Why did my meringue deflate?
Meringue can deflate for several reasons, such as not beating the egg whites long enough or introducing moisture during preparation. Ensure your bowl and equipment are free from grease, and beat the mixture until it forms stiff peaks. Additionally, adding the sugar gradually helps maintain the structure.
Can I use liquid egg whites instead of fresh ones?
Yes, you can use liquid egg whites, but ensure they are pasteurized for food safety. Measure according to the equivalent of 8 egg whites, which is about 1 cup. Keep in mind that the volume may vary slightly, so adjust as needed to achieve stiff peaks.
How do I prevent my meringue from cracking?
To minimize cracking, avoid opening the oven door while the meringue cools. Additionally, use a low baking temperature and allow the meringue to cool gradually in the oven after baking. A well-prepared meringue with the correct balance of ingredients will also help maintain its structure.
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).