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.


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30 Min
8 Hr


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  • 6
    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

  • 2
    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


  1. 1. Preheat oven to 200*F. Line 2 baking sheets with parchment paper.
  2. 2. 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.
  3. 3. 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.
  4. Chocolate Sauce
  5. Pour 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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