Meringue Recipe that lets you travel the world through flavor

Meringues are my latest obsession, as it is an easy way to bring flavors from around the world back into our home. I’ve been playing with a lemon lavender meringue recipe that brings me to the fields in Provence, France, passion fruit that transports me to a tropical beach and key lime to bring me a tiny taste of Florida.

Meringue Recipe

Why meringues? Well, they are super easy to make once you get your recipe figured out. They are also low in calorie and gluten-free, so I don’t feel bad when I eat 20 in one sitting. Using natural extracts and ground herbs and zests, I can make different combinations like blueberry lemonade, mojitos and peach bellinis.

Are you read to dive into my easy meringue recipe and transport yourself to your favorite country? Let’s go!

Meringue Recipe

What are meringues?

Meringues are a combination of sugar and whipped egg whites and a pinch of salt with a bit of cream of tartar added to it. You can also use vinegar or lemon (it needs an acid), but we prefer to go simple with cream of tartar in our meringue recipe.

Personally, I like my meringues crisp all the way through, so I give them extra drying time at the end. If you don’t, you will get a chewy, tacky texture in the middle that sticks to your teeth.

Meringue Recipe

What are the 3 types of meringues?

The most traditional type is French meringue, which is baked egg whites and sugar, plus any flavor you like to add. This is what we are making right now.

Italian meringue is made by beating hot sugar syrup into stiff egg whites. It is normally used as a frosting on cakes and lemon meringue pies.

Swiss meringue is similar to Italian meringue, but you dissolve sugar and egg whites over a pot of simmering water. Many use it as a base for buttercream frosting.

Meringue Recipe

Meringue Tools

Meringue Recipe

Meringue Recipe

  • 2 egg whites (room temperature)
  • 1/8 tsp cream of tarter
  • ½ cup of sugar (if using regular sugar, run it through the food processor first to get it extra fine).
  • Food Color
  • 3/4 tsp Natural Extract and/or 1 tbsp zest

Meringue Recipe instructions

  1. Preheat oven to 200 degrees Fahrenheit.
  2. Line two baking sheets with parchment paper.
  3. Separate egg whites from egg yokes. Save egg yolks for custard or something else.
  4. Beat egg whites on medium high until they get a bit frothy (should make some bubbles on top).
  5. Add cream of tarter. Mix on medium to medium high until soft peaks form and you get a shaving cream consistency (should be a solid white color).
  6. Slowly add in the sugar one tablespoon at a time.
  7. Beat on medium-high until you get stiff peaks and the sugar is dissolved.
  8. Add extract and/or zest.
  9. Add food coloring if you desire a solid color meringue. *see below for stripe instructions
  10. Spoon meringue mix into a piping bag with a star tip, or any other shape you want (if you are using zest, make sure you use a tip with a large opening or the zest will clog up your tip).
  11. Pipe meringues onto parchment paper, making the base about the size of a nickel.
  12. Bake meringues for 70 minutes. Do not open oven door!
  13. Turn off the oven. Let the meringues cool in oven for at least 2 hours so the meringues dry out, getting that crispy texture. Do not open the oven door and let out the heat.
  14. Pop cooled meringues off the parchment paper and store in an airtight container. Keep in mind that if it is humid, your meringues could go soft much more quickly as they absorb moisture, even in storage. Eat these beauties up ASAP, as they do not last a long time.
  15. Enjoy!

NOTE: If you would like meringues with a stripe of color, simply add a drop of food color to the side of the piping bag before you spoon in meringue. You can add a second color for a bit of fun too. \

Meringue Recipe

Meringue Flavors

There are an infinite number of meringue flavors you can makes from the simple to the exotic. I love mixing extracts and zests to find combinations that remind me of cocktails, pie, and other delicious treats. Again, meringues are gluten-free and low in calories. Why not go crazy? It’s also cheap to make a lot of them.

France

  • Lavender Bees Knees: 1/2 Lemon extract ( or lemon zest), squirt of honey and cooking lavender (or lavender extract) plus bee pollen granules for garnish on top.
    • Combine a tablespoon of lavender with sugar in a food processor. Blend together until you get a fine grit/powder. Use your lavender sugar when adding sugar to your meringues.
    • Add lemon zest and honey after the sugar has been incorporated
    • After you pipe out meringue, add a small sprinkle of bee pollen just before you bake.

Italy

There are so many fabulous Italian combinations you can create, including the classic meringue dusted with cinnamon. If you want to float down the canals of Venice though, you whip up a batch of peach bellini merigues.

Cuba

Shake up a few classic Cuban cocktails, like the easy mint mojito that Hemingway loved to down or a frothy daiquiri, that the forbidden island created and we all enjoy. Want to skip the alcohol, bake up a few meringues inspired by the flavors of Cuba.

Jordan

I brought back about 25 pounds of baklava when I was in Jordan. I don’t regret a single pound in my luggage. Pistachios are king in this dessert, which means I can easily whip up a batch of pistachio meringues or even try for a baklava flavor.

  • Pistachio: 3/4 tsp pistachio extract (can also add a touch of honey and lemon zest for baklava! Sprinkle cinnamon on after they cool)

England

Pour yourself a cup of tea or just snack on these little Earl Grey tea meringue drops that will have you dreaming about your next trip to London, or a sweet and savory afternoon tea.

 California

Soak in the California sun with a few strawberry goodies. Even on a rainy day I love these little drops of joy.

Meringue Recipe

Maine

Maine is all about her blueberries. It’s one of the reasons we love Maine with kids so much. My boys don’t put up a fight when I tell them to have their fruits each day, and they just LOVED these blueberry lemon meringues I made in honor of our road trip around Maine.

  • Blueberry Lemonade: 3/4 tsp blueberry extract plus lemon zest (color with blue and yellow food coloring for a bit of fun)

Kentucky

Every year, my neighbors’ have a derby party to celebrate the Kentucky Derby horse race, fancy hats and all. Naturally, mint juleps in copper cups are on the menu, a southern classic in May.

Meringue Recipe

Hawaii

When I think of our trips to Hawaii, what I remember most are the tropical fruits we could find hanging on the trees all across the islands. Passion fruit is my favorite, but I happily devoured mangos every day when we were last on Kauai with kids. And you just can’t go wrong with coconut when you dream up a tropical dessert.

Meringue Recipe

Florida

If you didn’t already know that Key West, FL is the home of key lime pie, now you do. While the state of Florida shows off key lime in a variety of ways (including Amelia Island with our favorite Key Lime martini recipe), Key West will always be the king of key lime.

Georgia

Georgia is the peach state, even sporting a giant peach water tower. Naturally, we make peach meringues in their honor, and throw in a tropical twist as well.

Michigan

Traverse City, MI produces 75% of the tart cherries in the US, with 3.8 million cherry trees. Why not honor this state on the Great Lakes with a little cherry pie.

Minnesota

Hopkins, MN is the home of the world’s largest raspberry and an annual raspberry festival. It’s weird, but true. I’ve only been to Minnesota once, but you can bet I’ll be searching out that raspberry the next time we head to the midwest.

Oregon

Oregon’s Willamette Valley is the blackberry capital of the world (also raspberry!). While we enjoyed wild blackberries all across the region when living in Seattle, we’ll let Oregon have this one. It’s in invasive species out there, so we should eat more blackberries.

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Meringue Recipe

Best Meringue Recipe

Yield: about 40 mini meringues
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 2 hours
Total Time: 3 hours 25 minutes

This meringue recipe is super easy to make once you get it figured out. The hardest part will be getting your egg whites to puff up. Meringue cookies are low in calorie and gluten-free. Using natural extracts and ground herbs and zests, you can make different combinations like blueberry lemonade, mojitos and peach bellinis.

Ingredients

  • 2 egg whites (room temperature)
  • 1/8 tsp cream of tarter
  • ½ cup of sugar (if using regular sugar, run it through the food processor first to get it extra fine).
  • Food Color
  • 3/4 tsp Natural Extract and/or 1 tbsp zest

Instructions

  1. Preheat oven to 200 degrees Fahrenheit.
  2. Line two baking sheets with parchment paper.
  3. Separate egg whites from egg yokes. Save egg yolks for custard or something else.
  4. Beat egg whites on medium high until they get a bit frothy (should make some bubbles on top).
  5. Add cream of tarter. Mix on medium to medium high until soft peaks form and you get a shaving cream consistency (should be a solid white color).
  6. Slowly add in the sugar one tablespoon at a time.
  7. Beat on medium-high until you get stiff peaks and the sugar is dissolved.
  8. Add extract and/or zest.
  9. Add food coloring if you desire a solid color meringue. *see below for stripe instructions
  10. Spoon meringue mix into a piping bag with a star tip, or any other shape you want (if you are using zest, make sure you use a tip with a large opening or the zest will clog up your tip).
  11. Pipe meringues onto parchment paper, making the base about the size of a nickel.
  12. Bake meringues for 70 minutes. Do not open oven door!
  13. Turn off the oven. Let the meringues cool in oven for at least 2 hours so the meringues dry out, getting that crispy texture. Do not open the oven door and let out the heat.
  14. Pop cooled meringues off the parchment paper and store in an airtight container. Keep in mind that if it is humid, your meringues could go soft much more quickly as they absorb moisture, even in storage. Eat these beauties up ASAP, as they do not last a long time.
  15. Enjoy!

Notes

If you would like meringues with a stripe of color, simply add a drop of food color to the side of the piping bag before you spoon in meringue. You can add a second color for a bit of fun too. 

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