This Piping Meringue is a super simple recipe for a meringue that’s stable enough to be piped into a variety of shapes. Use this recipe to make mushrooms for a Buche de Noel or baskets for an elegant dessert presentation.
Piping Meringue has many uses:
- Use this meringue recipe to pipe shapes that can be baked and dried until crunchy and sweet.
- Meringue mushrooms are the perfect finishing touch for a show stopping Buche de Noel at Christmas time.
- Pipe meringue cake layers for an interesting crunchy surprise in a layer cake.
- For a classic dessert presentation create small baskets and fill them with berries & cream.
- Sandwich two meringue discs together with a little ganache to make delicious little sandwich cookies.
Scroll through the photos to see how to Pipe Meringue for baking:
Piping Meringue is not difficult to master:
When making piping meringue there are just a few rules you have to follow.
Mostly importantly, the mixing bowl must be absolutely clean and grease-free or the whites won’t whip up.
It’s best if the whites are at room temperature for better volume.
To get the lightest meringue start to whip the whites on medium speed. Whip until they start to form soft peaks then slowly add the sugar. Increase the speed to medium high and whip to full peak.
To bake the meringues, keep the oven at a very low temperature. You can prop the door of the oven open with a wooden spoon to prevent browning.
When the meringue are properly dried, they should easily release from the parchment paper.
Now that you’ve made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.
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- 3 large egg whites, at room temperature (see note)
- 2/3 cup (6oz, 170g) granulated sugar
- Preheat the oven to 200°F. Line a half sheet pan with parchment paper.
- On medium speed, whip the whites to soft peak. With the mixer running, slowly add the sugar. Increase the speed to medium high and whip to full peak.
- Pipe or the meringue onto the prepared baking sheet in the desired shape. Bake for about 2 hours (depending on the shape) until completely dry.
- To prevent browning, after about an hour prop the oven door open with a wooden spoon or you can turn off the oven and leave the door closed.
- The meringues with be very light and completely firm when dry. They should easily release from the parchment paper. Store at room temperature in an airtight container
The egg whites will whip up better if separated a day before mixing.