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4.65 from 34 reviews

Meringue for Piping & Baking

Eileen Gray
This Piping Meringue is a super simple recipe for a meringue that’s stable enough to be piped into a variety of shapes. 
Prep Time3 hours
Bake Time2 hours
Chilling Time4 hours
Total Time9 hours
Servings:24 servings

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

Nutrition

Serving: 1serving | Calories: 29kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.03g | Sodium: 6mg | Potassium: 6mg | Sugar: 7g | Calcium: 0.3mg | Iron: 0.01mg