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    Home » Recipes » Dessert » Candy Meringues

    Candy Meringues

    Published: Dec 16, 2019 · Modified: Apr 26, 2021 by Amanda Wilens · This post may contain affiliate links. Leave a Comment

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    I love a good meringue, but I haven't always been great at making them. And if you haven't tried the meringue cookies you should. But these little meringues are perfect for a cookie party, party set-up, hot cocoa bar, and so much more. They taste like a marshmallow and the best candy put together.

    I loved adding the sprinkles for a fun, festive look that can easily be changed up. These sprinkles are from Sprinkle Pop! I think another fun idea for these is dipping them in chocolate, coat them in sprinkles, or even change the color with food dye. Or flavoring them differently for a fun twist! Like some funfetti meringues made with butter flavorings.

    candy meringues

    Table of Contents

    • Table of Contents
    • Ingredients for Meringue Cookies
    • FAQs about Making Meringues
    • Other Treats to Try
    • Love this Recipe?
    heart shaped candy meringues

    Ingredients for Meringue Cookies

    • 4 large egg whites, at room temperature*
    • ¼ teaspoon salt
    • ½ teaspoon white vinegar
    • 1 ⅔ cup superfine sugar (Baker's sugar)**
    • 1 teaspoon cream of tartar
    • 2 teaspoon vanilla extract
    • 1-2 tablespoon of sprinkles

    How to make Candy Meringues

    1. Preheat oven to 275° F. Prepare 2 cookie sheets with aluminum foil, shiny side down.
    2. In the bowl of your mixer, using the whip attachment, beat egg whites and salt until frothy.
    3. Add vinegar and beat until soft peaks form. Slowly beat in sugar and cream of tartar until stiff peaks form.
    4. Beat in flavoring.
    5. Spoon about 2 tablespoon of mixture into piping bags and pipe into desired shape onto the cookie sheets. Leave about 1-2 inches apart, they don't spread. Or if dolloping just use a spoon to make cookies.
    6. Sprinkle sprinkles onto the meringue while still wet.
    7. Bake 20-30 minutes, turning cookie sheets after first 10-15 minutes. They may crack slightly and that's okay. But you don't want them browning or they will be tough. This is why the time varies, based on the size of your meringues.
    8. Cool and serve. Store airtight for a few days if needed.

    NOTES

    * To get your eggs room temp in about 10 minutes, place them in a bowl of warm (not hot) water.

    **For baker's sugar I take granulated sugar and pulse it in the processor for about 30 secs to a minute.

    candy meringues on a platter

    FAQs about Making Meringues

    When should I add color?

    If you want to add food coloring, do so after you've mixed all the other ingredients.

    When should I add sprinkles to meringue cookies?

    Once you pipe the meringue, add the sprinkles while the mixture is still wet. If you wait until after they bake you'll need to add something like chocolate or icing, something wet for the sprinkles to stick to.

    candy meringues

    Other Treats to Try

    • Mixed Berry Pie
    • Chewy Brownies
    • Lemon Bars

    Love this Recipe?

    Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos! 

    candy meringues

    Candy Meringues

    5 from 2 votes
    Print Pin Share Rate
    Course: Dessert
    Cuisine: French, Italian
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 minutes
    Servings: 40 pieces
    Author: Amanda Wilens

    Equipment

    • Stand Mixer

    Ingredients

    • 4 egg whites large eggs, room temperature*
    • ¼ teaspoon salt
    • ½ teaspoon white vinegar
    • 1 ⅔ cup superfine sugar Baker's sugar**
    • 1 teaspoon cream of tartar
    • 2 teaspoon vanilla extract
    • 1-2 tablespoon sprinkles

    Instructions

    • Preheat oven to 275° F. Prepare 2 cookie sheets with aluminum foil, shiny side down.
    • In the bowl of your mixer, using the whisk attachment on a medium speed, beat egg whites and salt until frothy, about 1-2 minutes.
    • Add vinegar and beat until soft peaks form, about 2 minutes. Slowly beat in sugar and cream of tartar until stiff peaks form, about 2-3 minutes.
    • Beat in vanilla flavoring until incorporated, about 1 minute.
    • Spoon mixture into piping bags and pipe into desired shape onto the cookie sheets. Leave about 1-2 inches apart, they don't spread.
    • Sprinkle the sprinkles onto the meringue while still wet.
    • Bake 20-30 minutes, turning cookie sheets after first 10-15 minutes. They may crack slightly and that's okay. But you don't want them browning or they will be tough. This is why the time varies, based on the size of your meringues.
    • Cool and serve. Store airtight for a few days if needed.

    Notes

    * To get your eggs room temp in about 10 minutes, place them in a bowl of warm (not hot) water.
    **For baker's sugar I take granulated sugar and pulse it in the processor for about 30 secs to a minute.
    - Timing: Make sure you don't over bake these as meringues should have a hard outside and soft inside like a marshmallow center.
    - Decorating: These are fun to shape how you want and decorate with sprinkles. You can also use them on top of cakes as decor themselves.
    - Bowl and whisk: Your bowl should be super clean and dry. This helps when whisking the eggs to the best consistency.

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Tried this recipe?Mention @amanda.wilens
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    My name is Amanda and I am an event planner, recipe developer, photographer, and stylist. I created this space where together we can together Plan, Plate, and Celebrate! Whether you need tablescape ideas for entertaining or a simple and delicious recipe for cookies, you can find it all on this website...more about me.

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