Shirley Snider'S Mom'S Meringue
A light and airy meringue dessert with a crispy exterior and soft interior, perfect for those who enjoy sweet, delicate treats with a hint of crunch.
Ingredients
Instructions
- Microwave cornstarch, sugar, and water until thick, approximately 2 minutes.
- Set aside to cool.
- Beat egg whites until stiff peaks form.
- Gradually fold in sugar into the beaten egg whites.
- Spoon or pipe the meringue onto a baking sheet.
- Bake at a low temperature until crisp and lightly browned.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and free of grease to achieve stiff peaks. If desired, you can substitute the sugar with a sugar alternative suitable for baking. To enhance flavor, consider adding a dash of vanilla extract to the egg whites while beating. Keep an eye on the meringue as it bakes, as overcooking can lead to a chewy texture instead of crisp.
Serving Suggestions
These meringues can be served as a light dessert on their own or paired with fresh fruit and whipped cream for a delightful treat. They also make a great topping for pies or can be crumbled over a dessert for added texture. For a unique twist, serve alongside a scoop of ice cream or with a side of Popcorn Cookies for a fun dessert platter.
Storage & Reheating
Store leftover meringues in an airtight container at room temperature to maintain their crispness. Avoid refrigerating them, as moisture will cause them to become sticky and lose their texture. If you need to reheat, a quick 5-minute bake in a low oven can help revive their crispness, but be cautious not to overbake.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley Snider'S Mom'S Meringue contains roughly 197 calories, with 12g protein, 30g carbohydrates, and 0g fat. It is an excellent source of protein (25% 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 weep after baking?
Weeping meringue can occur if the sugar wasn't fully dissolved or if the humidity was high during preparation. Make sure to beat the egg whites until stiff peaks form and gradually add the sugar, ensuring it's fully incorporated before baking. Using superfine sugar can help achieve a smoother texture.
Can I make meringue in advance?
Yes, you can prepare meringue ahead of time. Store it in an airtight container at room temperature for up to a week. If you want to bake them later, you can pipe them onto a baking sheet, freeze until solid, and then transfer to a container for longer storage. Bake directly from frozen, adjusting the time as needed.
What should I do if my meringue is not forming stiff peaks?
If your egg whites aren't forming stiff peaks, check that there is no yolk in the whites, and ensure your bowl is free of grease. You can also add a pinch of cream of tartar to help stabilize the egg whites. Beat on high speed until the desired peaks form.
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).