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Fluffy Clouds of Goodness

Meringue
In the form of French Meringues. Yum. Oui Oui. Merci Beaucoup. Magnifique.  I made some of these last week for a baby shower and decided to make some heart-shaped ones in honor of the upcoming Valentines Day. You know, because things taste better when they are heart-shaped. And meringues, they are so fluffy and good. All you need are 2 ingredients: egg whites & suga' sug.
Whipped

 

French Meringues

4 egg whites (room temperature)
2 1/4 C confectioners sugar

Directions:
Pre-heat oven to 200 degrees. Line baking sheet with silpat or parchment paper.
Whip the egg whites until foamy. Slowly add all the sugar in small bits. Mix in Kitchen-Aid on medium speed for 30-40 minutes until satiny and looks like whipped cream.
Meringues3

Place in pastry bag and pipe into desired shape (I used a large star shaped tip with my bag)
Place in oven and put a wooden spoon in the oven door to keep it slightly propped open (this will avoid getting cracks in the meringues)
Bake for 3 hours.
Make sure they are completely dry before pulling them out of the oven.
Allow to cool completely & store in an air-tight container.

Mine just came out of the oven. I think I'll top them with mixed berries. Oui Oui.

xoxo

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45 responses to “Fluffy Clouds of Goodness”

  1. bec Avatar
    bec

    These look amazing. I am totally trying them. PS- I “blog-stalk” you and think you’re creative and just all around great! 🙂 Have a fantastic day!

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  2. sew funky Avatar
    sew funky

    They look delicious! 🙂

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  3. lera Avatar
    lera

    Yum. They look beautiful.

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  4. Tricia Avatar
    Tricia

    wow. do you really whip them for 30 to 40 minutes??? I’ve never made them before

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  5. Lavender Dreamer Avatar
    Lavender Dreamer

    How pretty! They look wonderful!

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  6. Shelane Avatar
    Shelane

    any suggestions for a gal with a really old gas oven that will only bake if the door is shut completely? those look oh so tasty!

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  7. Morgan Avatar
    Morgan

    Shelane- you really aren’t ‘baking’ them, just drying them out. You can try with the door shut and see if they crack. If they do, you might try it with door propped open and let them stay in the oven longer.
    Tricia- yes, you really whip for 30-40 minutes. I usually turn it on and go do something else.
    Good luck!

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  8. barbara brown Avatar
    barbara brown

    i love the heart shape idea. my mother in law makes meringue every christmas. it’s so tasty.
    barbara brown

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  9. andrea Avatar
    andrea

    what can I do with the leftover yolks?

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  10. Morgan Avatar
    Morgan

    Andrea- You can make lemon curd with the left-over yolks. I have a recipe linked on my sidebar.

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  11. ashlynn Avatar
    ashlynn

    Always so beautiful – I am going to do these for a bridal shower for my sis-in-law – thanks!

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  12. Kelly Avatar
    Kelly

    Those are so cute! Love the heart shape!

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  13. Patti Avatar
    Patti

    I never thought of piping the meringue into a heart shape. Perfect! Thanks

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  14. Virginia Avatar
    Virginia

    ooh, I love meringues and yours look perfect! thanks for the tips & recipe. I’ve tried lots of different recipes and methods and mine almost always fail, but I never give up. merci

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  15. darci Avatar
    darci

    oh my goodness. you are killing me with these and the homemade oreo cookies. by the way – just had to tell you that i purchased the mini crumb cake pan, 2 silpat ‘thingies’ and a exacto knife this weekend all from reading recipes on your blog! you should get a kick back from those companies! ha!
    i’m going to try the homemade oreo cookies this weekend – i found some stencils that i hope will work.
    THANK YOU – love your blog!

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  16. Estee Avatar
    Estee

    OHMYGOSH… I can’t believe how amazing these look. They are perfect form and shape. You truley are amazing.

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  17. danielle Avatar
    danielle

    Wow! These are amazing. Everytime I’ve tried to make them they lose most of the peaks. I think I’m going to try them again. Thanks for sharing. Danielle

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  18. Mom Avatar
    Mom

    Hey Honey –
    How many hearts did your recipe make and about how big are they? Two inches or so?
    Love you …
    XXOO

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  19. Kasie@~The Art of Life~ Avatar
    Kasie@~The Art of Life~

    These are adorable!! Thanks for sharing such a cute idea.
    I gave it a try and posted the results on my blog.
    http://kasiesallee.blogspot.com/2009/02/valentine-hearts.html
    Definitely not as cute as yours but I think that’s the perfect excuse to practice by making more!

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  20. Morgan Avatar
    Morgan

    Recipe yields about 18-20 depending on size.
    They are about 3″ tall. Also you’ll need to decrease the cooking time if you make smaller ones.

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  21. moseyalong Avatar
    moseyalong

    Wow, seriously? 30 – 40 minutes?? My poor old mixmaster is going to poop out…..

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  22. Andrea Avatar
    Andrea

    Yep- Love making meringues. They really are so easy. I piped skeleton fingers one year for Halloween and they turned out wicked-awesome. Did you die over that white flower meringue cupcake in the Feb Martha!?? So great! I need to try that next….

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  23. Elise Avatar
    Elise

    I have just come across from Kasie’s blog and these look positively gorgeous. What a beautiful treat to serve and I am loving your idea of serving them with mixed berries. Droolicious!!
    Elise

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  24. Stefanie Meads Avatar
    Stefanie Meads

    You have the best blog! You are so talented and am amazed at all that you do!!

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  25. v and co Avatar
    v and co

    these are too cute to eat!

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  26. Midsummer Avatar
    Midsummer

    Mais quelle délice! I am definitely trying them for Valentine’s Day.
    What a great blog you have. Félicitations:)

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  27. Miranda Avatar
    Miranda

    I have decided to make these.
    I am afraid.
    Meringue has not been my friend in the past.
    Wish me luck.

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  28. ter Avatar
    ter

    I don’t know if I have the patience to wait 3 hours for these! They look so yummy though, I might give it a try anyway (though I only have a hand mixer. Really, I need to upgrade to a KitchenMaid!)

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  29. Aubrey Avatar
    Aubrey

    Ok, I tried these. But egg whites don’t seem to like me. I have never been successful with meringue. I whipped them till they foamed, added sugar about 1/4 cup at a time, and then whipped them for over half an hour and they were still runny and did not hold their shape. What did I do wrong?

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  30. Morgan Avatar
    Morgan

    Aubrey- were the eggs room temperature? And just to confirm, you used powdered sugar?

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  31. Aubrey Avatar
    Aubrey

    I did it twice yesterday with no success.
    Yes, they were room temp and i used powdered sugar. I asked a friend of mine about it and she suggested maybe I got some yolk in there. One of the yolks did break and dripped a teeny tiny little bit into the whites. I thought that I got it out, but maybe that made the difference. I am going to try it today again.
    I just remembered I promised O long time ago) to send you a cinnamon roll recipe…do you still want it?

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  32. Aubrey Avatar
    Aubrey

    Ok, I’m back (again) to report that I made them this afternoon with success! Yeah!! It only took an entire dozen of eggs and an entire bag of sugar to get it right, but it was worth it. I feel so accomplished!
    Now if I could only get my piping technique down…

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  33. Kim Avatar
    Kim

    I’ve been wanting to make these ever since I had pavlova in New Zealand! They were so cute and yummy! 🙂 Meringue’s are my new best friend! Thanks!

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  34. omjames Avatar
    omjames

    I made these this afternoon, and I think they turned out well. I dyed them pink and plan on wrapping them up to give them out tomorrow. I know meringues are supposed to be slightly more chewy, I guess, on the inside, but mine were the same consistency throughout. Is that right? Also, the weather was damp here today, and that may have had something to do with it. Thanks so much for posting this- it made my afternoon!

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  35. Courtney Avatar
    Courtney

    You can’t substitute powered sugar, it has to be regular granulated sugar for them to work!

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  36. Sofia Avatar
    Sofia

    You bake them for 3 hours?! I don’t know it I have that patience, haha.

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  37. Lauren Avatar
    Lauren

    Thanks for this simple, but cute recipe! Budget is very tight this valentines day and I needed to find something where I already had all the ingredients at home. Big plus is the guy loves meringues-I’m ganna start baking now and I’m just going to hope for the best. 🙂

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  38. Jade Avatar
    Jade

    How do you pipe that heart?

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  39. Beth Avatar
    Beth

    It looks like she piped a kind of v shape, if that makes sense to you (I’m not sure how else to describe it).
    http://www.pinkmartinisandpearls.com/2013/01/be-still-my-meringue-heart.html
    Marilyn has some pictures of how she pipes meringue hearts in case you were having trouble picturing my semi-vague instructions.

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  40. Peggy Avatar
    Peggy

    i ran across your blog this morning at about 1ish when I couldn’t sleep.. I am finished with dinner and can not get these out of my head.. I want to try them but am sooooooo afraid of meringue lol maybe I will do this tonight if I cant sleep again can you flavor them? and what is the best ideas on the way to flavor?
    Thanks!
    Peggy

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  41. Jade Avatar
    Jade

    Thanks! I’ll have to play around with it.

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  42. Lis Avatar
    Lis

    I know this is way later than your original post… but you need to whip the egg whites until they are stiff, not just until they are foamy…

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  43. Margie Avatar
    Margie

    Is that correct, 30 a 40 minutes in the mixer? Looked at other recipes and not that long.

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  44. Morgan Avatar
    Morgan

    It took mine that long but altitude could also play a part. Keep your eye on it- it’s done when it’s shiny and looks like whipped cream

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  45. Jesse Avatar
    Jesse

    Hi, I wanted to make these for an event. How far ahead can I make them so they last?

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