This baked meringue drops recipe produces little golden puffs of egg white goodness that are tender and moist, unlike their crunchy cousins, the standard baked meringue cookie.
Course Dessert
Cuisine French
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 4
Calories 51kcal
Author Susan Kelly
Ingredients
4egg whites
1/8teaspooncream of tartar
3tablespoonsagave nectaror sugar
1/4teaspoonvanilla
Instructions
Preheat oven to 225°F (107°C). Line a baking sheet with parchment.
Add egg whites to a large bowl. Sprinkle in cream of tartar. Beat egg whites just until soft peaks form. Add agave and vanilla, and continue to beat until stiff peaks form.
Using a tablespoon or spatula, drop large spoonfuls of meringue on the parchment lined baking sheet, leaving about 1-inch between them. You don’t want the meringues to flatten out – rather, you want them to be taller, like little mountains.
Bake meringues until the tips turn a deep golden brown, about 20 minutes. Remove from oven and allow to cool on baking sheet before serving.
Notes
Chocolate chip meringue drops: If you like, you can add up to 2 tablespoons shaved chocolate at the very end of mixing. Make sure the chocolate is shaved finely. Do not overmix.Nutritional analysis is based on 4 servings.