Meringue Bites

Morsels of light-as-air sweetness, these meringue bites are the perfect treat for dinner party entertaining, or simply when a sweet craving hits! With just two main ingredients, these crispy little puffs with marshmallow-like centres are actually simple to make. The unavoidable step of separating each egg to yield yolk-free whites may seem fussy, but guarantees perfect bakeshop-quality meringues.

Free of gluten, dairy and nuts – these make fun treats for the kids to bring to school!

Meringue Bites

Makes: 12 bites

  • 2 large egg whites, room temperature
  • 1/2 cup sugar (we prefer to use organic sugar if possible)
  • Optional – 1/2 teaspoon pure vanilla extract

Preheat the oven to 250 degrees F.

A crucial first step is to ensure the egg whites are at room temperature. If you forgot to take them out in advance, simply submerge the whole eggs (in their shell) in lukewarm, not hot, water for 5 minutes. And then proceed to separate the eggs, one at a time, letting the white fall into a small bowl, carefully to ensure a yolk-free white.  If it’s yolk-free, pour that white into a medium-sized glass or stainless steel mixing bowl and repeat with the remaining egg. Discard the yolks.

Either by hand or with an electric mixer, beat the egg whites until foamy. Continue beating until soft, white peaks form. Slowly beat in the sugar, about 1 tablespoon at a time (every 3 seconds) until stiff, shiny peaks form. At this point add in the vanilla extract (optional) and beat for an additional 10-20 seconds. The meringue is done when it holds very stiff peaks.

Scrape the meringue into a piping bag with a plain tip (or sealable plastic bag, with a small opening cut out of a corner) and pipe the meringue into 12 blobs (about 1 1/2 inch-diameter) onto a parchment-lined baking sheet (tip: pipe a small amount of meringue under each corner of the paper to keep it from rolling up). Place the baking sheet on the centre rack of the oven and bake for 45 minutes until dry and crisp. Turn off the oven and keep them in the oven for another 10 minutes to firm up even more. Allow them to cool completely at room temperature for another 15 minutes. The shells should be crisp while the centres will have a slight marshmallow-like consistency. They can be stored at room temperature in a covered container for up to 3-4 days.

Thank you to our talented mom, Maria D’Addario, for helping us create this recipe!


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