Atlanta restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick

Homemade Meringues


The first time I ate homemade meringues was during a holiday dinner at LC’s parents’ place. I’ve always considered meringue a pie topping, not a dessert on its own, however, his Mom made meringue shells, then filled them with mixed berries. Crunchy yet chewy, they were light as air…and one of LC’s favorite sweet treats.

Recently, I promised myself to cook more at home so I asked his Mom for the recipe. It’s deceptively simple, but the success depends on technique.

Here’s her recipe:

2 egg whites, at room temperature
2/3 C. sugar
1 tsp. vanilla
pinch of salt
1/4 tsp. cream of tartar

Beat all ingredients except sugar in a glass bowl with electric mixer, starting on low speed and increasing to high until stiff. Gradually add the sugar and continue mixing until incorporated.

Drop by spoonfuls onto cookie sheet lined with aluminum foil sprayed with cooking spray. Either preheat the oven to 400 degrees and turn it off before putting meringues in for 3 hours, OR preheat oven to 200 degrees and cook meringues for 1 hour.

Note: I was short on time so I used the second cooking method. My meringue shells got a little dark and extra crunchy in the center where they were thin, while the thicker round meringues came out chewier.

I filled the shells with sugar-marinated strawberries and blueberries, then topped them with whipped cream. Surprise….homemade meringues! LC loved them.


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