Meringues 1944

Marcia McCance


There are lots of "meringues" (cookie) recipes out there but this one uses baking powder to help raise the merinques to perfect peaks. Other recipes use cream of tartar for this but Mom's recipe uses baking powder (found in every cook's kitchen).

I about died laughing when I read at Wikipedia that the word meringue in one area of France means "farts" -- ha ha -- because they are so light and airy!

You can also flavor with any non-oil based flavoring -- oil would ruin the peaks -- such as vanilla, almond, lemon, peppermint, etc. Just make sure it is an "extract" and not an oil.


★★★★★ 1 vote
makes a dozen or more, depending on size


egg whites (no yellow at all)
1 1/4 c
1 Tbsp
baking powder
1/4 tsp
vanilla extract


1Preheat oven 250 F, and line cookie sheet with parchment paper
2Set aside 1/3 of the sugar and thoroughly mix it with the baking powder
3Beat the egg whites until stiff peaks form (easiest with a stand mixer but hand mixer will do)
4Gradually, 1 Tbsp at a time, sprinkle the sugar in as you continue beating
5Continue beating and now sprinkle the sugar / baking powder mixture -- again done gradually, one Tbsp at a time
6Lastly add the vanilla gently as you continue beating
7When you put a small amount of the whipped eggs between your fingers and it no longer feels gritty from the sugar, you are done whipping.
8Using two spoons, place your mounds on the parchment paper about 1 1/2 inches apart. You can also pipe them if you have the tools.
9Bake on parchment paper in 250 F oven for 30 minutes or just until slightly browned (not much -- you don't really want them to be brown very much, they should be mostly white)

Mom's recipe also says you can do this in a 300 degree oven for the same amount of time, too... but I don't know what that will do to them.
10Serve, as is, or with a little fresh fruit.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: American
Other Tag: Heirloom