Miss Sallie Shackelford'S Meringues
Light, airy meringues with a crisp exterior and sweet flavor, perfect for delicate desserts or snacking, suitable for those who enjoy simple, elegant confections.
Ingredients
Instructions
- Preheat oven to 225°F (110°C).
- In a clean mixing bowl, beat egg whites until foamy.
- Add salt (and cream of tartar and vinegar if using) and continue beating until soft peaks form.
- Gradually add sugar, a little at a time, beating until stiff, glossy peaks form.
- Line a baking sheet with parchment paper and spoon or pipe the meringue mixture onto it.
- Bake in the preheated oven for about 1 hour until crisp and dry.
- Turn off the oven and leave the meringues inside to cool completely.
Tips & Substitutions
Ensure your mixing bowl and beaters are completely clean and dry, as any fat can prevent egg whites from whipping properly. For added stability, consider incorporating a pinch of cream of tartar. If you'd like to experiment, substitute half the sugar with powdered sugar for a smoother texture. This meringue can be flavored with vanilla or almond extract for a twist.
Serving Suggestions
Meringues are delightful on their own but are also fantastic when paired with fresh fruit and whipped cream for a light dessert. Consider serving them alongside slices of Apricot Nectar Cake for a sweet spread. They can be crumbled over ice cream or incorporated into a pavlova for a sophisticated twist. Enjoy with a cup of tea or coffee for a perfect afternoon treat.
Storage & Reheating
Store leftover meringues in an airtight container at room temperature to maintain their crispness. Avoid refrigerating, as humidity can make them chewy. For best results, consume within a week, but they can last longer if kept dry. If they lose their crunch, you can briefly re-bake them at a low temperature to revive their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Miss Sallie Shackelford'S Meringues contains roughly 111 calories, with 8g protein, 21g carbohydrates, and 0g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 meringues not form stiff peaks?
If your meringues didn’t reach stiff peaks, it may be due to residual fat in the bowl or beaters, or the egg whites may not have been at room temperature. Ensure all utensils are clean, and try bringing the eggs to room temperature before beating. Adding cream of tartar can also help stabilize the peaks.
Can I add flavors to the meringue?
Absolutely! You can add extracts like vanilla or almond to the meringue mixture for flavor. Just be cautious not to add too much liquid, which can affect the structure. A teaspoon of your desired extract should suffice for this recipe. For a colorful twist, consider folding in a few drops of food coloring before baking.
What can I do with leftover egg yolks?
Leftover egg yolks can be used in numerous recipes! Consider making custards, ice creams, or rich sauces like hollandaise. Another great option is to whip up a batch of Best Hot Rolls, which beautifully utilize yolks to create a tender texture. Store them in the fridge for a few days until you're ready to use them.
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).