Meringues Recipe

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Carole Davis


My mother in-law served this every Christmas with your choice of ice cream and homemade chocolate sauce. These never fail.


☆☆☆☆☆ 0 votes

30 Min
8 Hr


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extra large egg whites at room temperature
1/4 tsp
cream of tartar increase to 1/2 if air temperature is humid
1 dash(es)
kosher salt
1 1.2 c
granulated sugar divided
1/2 tsp
vanilla extract


squares of bittersweet or semi-sweet baking chocolate
1 can(s)
sweetened condensed milk
1/2 c
toasted blanched almonds(optional)

How to Make Meringues


  • 11. Preheat oven to 200*F. Line 2 baking sheets with parchment paper.
  • 22. Use an electric or a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and a large pinch of salt on medium speed until frothy. Add 1 cup of sugar and raise the speed to high until eggs form very stiff peaks. Whisk in the vanilla and fold in the remaining sugar.
  • 33. Take large spoon and drop large 3" circle of mixture, press down center to form a well. Bake for 2 hours or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
  • 4Chocolate Sauce
  • 5Pour condensed milk and chocolate into a double boiler with the water boiling. This can be done in a saucepan just watch is carefully. If desired add 1/2 cup of toasted, blanched almonds if desired. This may be store and reconstituted with a few tablespoons of water over low heat.

Printable Recipe Card

About Meringues

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: French

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