Meringue for Piping & Baking
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.
How to Pipe Meringue for baking:
- To pipe a meringue basket: Pipe a disc of meringue with a plain tip.
- Pipe rings around the edge of the disc to form the sides of the basket.
- To pipe a meringue mushroom stem use a plain tip. Pipe the bottom and then gradually raise the bags as you release pressure.
- To pipe the mushroom caps, hold the tip about 1/2″ over the pan and start piping. Allow the tip to touch the top of the meringue until the cap forms.
- Stop squeezing and the raise the tip. If a point forms, it can be tamped down with a wet fingertip.
Tips for making Piping Meringue
- 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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Meringue for Piping & Baking
This Piping Meringue is a super simple recipe for a meringue that’s stable enough to be piped into a variety of shapes.
servings
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Ingredients
- 3 large egg whites (at room temperature)
- 6 oz granulated sugar (3/4 cups)
Instructions
- Preheat the oven to 200 °F. Line a half sheet pan with parchment paper.
- On medium speed, whip 3 large egg whites to soft peak. With the mixer running, slowly add 6 oz granulated sugar. Increase the speed to medium high and whip to full peak.
- Pipe or spread 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
Equipment
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how long can it keep – i wanted to pipe it on to ice cream then torch but may not use it all in 1 or 2 days
As with any meringue this has a short shelf life. I would use it shortly after making it. This meringue is meant to be baked until firm and dry. If you want a softer meringue I’d suggest 7-Minute frosting.
What size piping tip do you like for piping a larger disc of meringue?
I use a large plain tip, about 1/2″ across. But if you pipe it right, you can use any size. Just squeeze with slow, steady pressure and hold the tip of the bag above the surface.