##  [Meringues](/index%2ephp/recipe/meringues) 

  Posted by Pia on 4 Sep 2010 

 Image

     ![Three textured, light brown meringue cookies on a dark blue plate.](/sites/default/files/styles/16_9_512x288_focal_point_webp/public/2026-02/meringues.jpeg.webp?h=29234840&itok=FF25anat) 

 

 



This is the first time ever that I successfully baked meringues. The trick is to bake them for a long time in low heat. I usually bake everything on 400 F. No wonder the meringues looked good from the outside but fell right into themselves when I took them out of the oven. This time around they were in the oven for 40 minutes on 300 F and were perfect!



Serves:

4

 

Prep time:

2 minutes

 

Cook time:

40 minutes

 

Recipe Category

[Breads & Baking](/index%2ephp/recipe-category/breads-baking)

[Dessert](/index%2ephp/recipe-category/dessert)

 

 

Cuisine

[French](/index%2ephp/cuisine/french)

 

 

Ingredients

2 egg whites, left out of the refrigerator for 2 hours

A dash of salt

2 - 4 tablespoons sugar

 

 

Instructions

Preheat oven to 300 F.

Beat the egg whites with the dash of salt until they are stiff.

Add sugar slowly, beating the mixture for another 2 minutes, until the mixture is very stiff.

On a greased baking sheet, spoon the mixture.

Bake the meringues for about 40 minutes in 300 F oven.

Take them out of oven when lightly browned and kind of firm. They might still give a little under your finger when you touch them, but will firm up once they are cold.