Description
These delicate, cloud-like meringue cups are a simple, gluten-free spring dessert made with just three ingredients: egg whites, sugar, and cream of tartar. They are crisp on the outside, soft inside, and perfect for filling with berries or cream.
Ingredients
Scale
- 3 large egg whites (room temperature)
- 1/2 cup granulated sugar (100g)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (optional)
- 1 teaspoon citrus zest (optional)
Instructions
- Preheat oven to 225°F (110°C) and line baking sheets with parchment paper.
- Place room-temperature egg whites and cream of tartar in a clean, dry mixing bowl.
- Whip on medium-low speed until foamy, then increase to medium-high.
- Slowly pour in granulated sugar in a thin stream while whipping until stiff, glossy peaks form.
- Fold in vanilla or zest if using.
- Pipe or spoon dollops onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 1.5 to 2 hours until dry to the touch and pale ivory.
- Turn off the oven and let meringues cool completely inside with the door cracked (about 1 hour).
Notes
Ensure all equipment is completely clean and free of oil or yolk residue. Egg whites must be at room temperature for best volume. Do not open the oven door during baking to prevent cracking. Store in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration as humidity will make them soft.
- Prep Time: 15 minutes
- Cook Time: 1.5 - 2 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 meringue cup
- Calories: 45
- Sugar: 11
- Sodium: 5
- Carbohydrates: 11
- Protein: 0.5
Keywords: meringue, egg white dessert, gluten-free dessert, spring dessert, 3-ingredient recipe, easy baking, no-bake filling