20 Delicious French Meringues Recipes Sweet

Meringues might just be the most magical dessert out there—light as air, sweet, and endlessly versatile. Whether you’re a baking novice or a seasoned pro, our roundup of 20 Delicious French Meringues Recipes is sure to inspire your next sweet adventure. From classic vanilla to inventive flavor twists, these recipes promise to delight your taste buds and impress your guests. Let’s dive into the world of perfect peaks and melt-in-your-mouth goodness!

Classic French Vanilla Meringues

Just as the first light of dawn gently touches the horizon, so does the simplicity of Classic French Vanilla Meringues bring a delicate brightness to any moment. These airy confections, with their crisp shells and tender hearts, whisper of quiet mornings and the joy of baking from the heart.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
2. In a spotlessly clean, dry bowl, beat the egg whites on medium speed until foamy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, approximately 3 minutes.
4. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is completely dissolved, about 5 minutes.
5. Gently fold in the vanilla extract with a spatula, ensuring not to deflate the meringue.
6. Using a piping bag fitted with a star tip, pipe the meringue onto the prepared baking sheets in 1.5-inch rounds, spacing them 1 inch apart.
7. Bake for 90 minutes, then turn off the oven and let the meringues cool inside for another 90 minutes to prevent cracking.

Offering a symphony of textures, these meringues are a crisp shell giving way to a melt-in-your-mouth center. Serve them alongside a dollop of whipped cream and fresh berries for a contrast of flavors, or simply enjoy their vanilla-kissed sweetness as is.

Chocolate Chip French Meringues

Venturing into the delicate art of French meringues, we find ourselves blending the crisp, airy texture of traditional meringue with the rich, comforting pockets of melted chocolate. This recipe, a harmonious dance between simplicity and indulgence, invites you to slow down and savor each step, from whipping the egg whites to folding in the chocolate chips.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp pure vanilla extract
• 1/2 cup mini chocolate chips

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a spotlessly clean bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form, about 2 minutes.
3. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat. Increase the speed to high once all the sugar is incorporated, and beat until the meringue is glossy and stiff peaks form, about 4 minutes.
4. Gently fold in the vanilla extract and mini chocolate chips with a rubber spatula, being careful not to deflate the meringue.
5. Using a piping bag fitted with a large round tip, pipe the meringue onto the prepared baking sheets in 1.5-inch rounds, spacing them about 1 inch apart.
6. Bake for 1.5 to 2 hours, or until the meringues are dry to the touch and can be lifted from the parchment without sticking. Turn off the oven and let the meringues cool inside for an additional hour to prevent cracking.

Yielded from this careful process are meringues that are crisp on the outside, with a slightly chewy center, each bite punctuated by the molten chocolate chips. Serve them as a light dessert with a dusting of cocoa powder or alongside a cup of espresso for a truly decadent experience.

Lemon Zest French Meringues

Clouds of delicate sweetness, these Lemon Zest French Meringues are a whisper of summer, light as air with a tangy brightness that dances on the palate. Crafting them is a meditation in patience and precision, a gentle reminder of the beauty in simplicity.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/2 tsp cream of tartar
• 1 tbsp finely grated lemon zest
• 1/4 tsp pure vanilla extract

Instructions

1. Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Begin whisking on medium speed until soft peaks form, about 2 minutes.
3. Gradually add the granulated sugar, a tablespoon at a time, while continuing to whisk on medium-high speed. Ensure each addition is fully incorporated before adding the next.
4. Once all the sugar has been added and the meringue is glossy and holds stiff peaks, gently fold in the lemon zest and vanilla extract with a rubber spatula.
5. Using a piping bag fitted with a large star tip, pipe the meringue onto the prepared baking sheets in 2-inch mounds, spacing them about 1 inch apart.
6. Bake in the preheated oven for 1 hour and 30 minutes, then turn off the oven and let the meringues cool inside for another hour to prevent cracking.

These meringues emerge from the oven with a crisp shell that gives way to a marshmallowy center, the lemon zest offering a refreshing contrast to the sweetness. Serve them as a light dessert with fresh berries or crumble over a bowl of vanilla bean ice cream for a textural delight.

Raspberry Swirl French Meringues

Today, as the light filters softly through the kitchen window, I find myself drawn to the delicate art of making Raspberry Swirl French Meringues. There’s something profoundly peaceful about the process, a gentle dance between precision and patience that yields the most ethereal of desserts.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp pure vanilla extract
• 1/4 cup raspberry puree, strained
• 1 drop pink gel food coloring (optional)

Instructions

1. Preheat the oven to 200°F and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, about 2 more minutes.
4. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until the meringue is glossy and stiff peaks form, about 5 minutes.
5. Gently fold in the vanilla extract with a rubber spatula, being careful not to deflate the meringue.
6. Drizzle the raspberry puree over the meringue and add the food coloring if using. Use a skewer to lightly swirl the puree into the meringue for a marbled effect.
7. Transfer the meringue to a piping bag fitted with a star tip. Pipe 2-inch mounds onto the prepared baking sheets, spacing them 1 inch apart.
8. Bake for 2 hours, then turn off the oven and let the meringues cool inside for 1 hour to prevent cracking.

Zesty yet delicate, these meringues dissolve into a whisper of sweetness with a tart raspberry finish. Serve them atop a cloud of whipped cream for a dessert that feels like a summer breeze, or alongside a sharp espresso to balance their airy lightness.

Coconut French Meringues

Zephyrs of warm air carry the scent of toasted coconut through the kitchen, a gentle reminder of the summer days spent perfecting these ethereal Coconut French Meringues. Each bite is a whisper of sweetness, a delicate balance between the crisp exterior and the tender, chewy interior, reminiscent of sun-drenched afternoons and the simple joy of baking.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup finely shredded unsweetened coconut

Instructions

1. Preheat the oven to 200°F and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, about 2 more minutes.
4. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the vanilla extract and shredded coconut with a rubber spatula, ensuring not to deflate the meringue.
6. Using a piping bag fitted with a large star tip, pipe the meringue into 2-inch rounds onto the prepared baking sheets, spacing them 1 inch apart.
7. Bake for 1 hour and 30 minutes, then turn off the oven and let the meringues cool inside for another hour to prevent cracking.

Cloud-like in texture with a subtle crunch, these meringues are a testament to the beauty of simplicity. Serve them alongside a dollop of whipped cream and fresh berries for a dessert that sings of summer, or enjoy them as they are, a sweet memento of quiet kitchen moments.

Almond French Meringues

Flickering through the kitchen window, the morning light catches the delicate peaks of almond French meringues, a testament to the quiet beauty of baking. This recipe, a blend of simplicity and elegance, invites you to slow down and savor the process, much like the gentle unfolding of dawn.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup superfine sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon pure almond extract
• 1/4 cup finely ground almonds

Instructions

1. Preheat the oven to 200°F and line two baking sheets with parchment paper.
2. In a spotlessly clean bowl, whisk the egg whites on medium speed until frothy, about 2 minutes.
3. Add the cream of tartar and increase the speed to high, whisking until soft peaks form, approximately 3 minutes.
4. Gradually add the superfine sugar, a tablespoon at a time, whisking continuously until the meringue is glossy and stiff peaks form, about 5 minutes.
5. Gently fold in the almond extract and finely ground almonds with a spatula, ensuring not to deflate the meringue.
6. Using a piping bag fitted with a star nozzle, pipe the meringue onto the prepared baking sheets in desired shapes.
7. Bake for 1.5 to 2 hours, or until the meringues are dry to the touch and can be lifted from the parchment without sticking.
8. Turn off the oven and leave the meringues inside to cool completely, about 1 hour, to prevent cracking.

These almond French meringues emerge from the oven with a crisp exterior that gives way to a light, airy interior, imbued with the subtle warmth of almond. Try serving them alongside a dollop of whipped cream and fresh berries for a contrast in textures, or simply enjoy their delicate sweetness with a cup of tea as the day winds down.

Pistachio French Meringues

Delicate as a whisper, these Pistachio French Meringues are a testament to the beauty of simplicity and the elegance of texture. Each bite carries the subtle, nutty essence of pistachios, enveloped in a cloud-like crispness that dissolves upon contact.

Ingredients

• 1 cup superfine sugar
• 4 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 1/2 cup finely ground pistachios
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, approximately 3 minutes.
4. Gradually add the superfine sugar, a tablespoon at a time, beating on high speed until the meringue is glossy and stiff peaks form, about 5 minutes.
5. Gently fold in the finely ground pistachios and vanilla extract with a rubber spatula, ensuring not to deflate the meringue.
6. Using a piping bag fitted with a star tip, pipe the meringue onto the prepared baking sheets in 1.5-inch rounds, spacing them 1 inch apart.
7. Bake for 1.5 hours, then turn off the oven and let the meringues cool inside for another hour to prevent cracking.

With their crisp exterior and chewy interior, these meringues are a delightful contrast of textures. Serve them alongside a dollop of whipped cream and fresh berries for a dessert that sings of summer.

Espresso French Meringues

Kneading through the quiet of the morning, the thought of Espresso French Meringues brings a comforting warmth. These delicate, airy confections, infused with the bold essence of espresso, offer a moment of solace and indulgence.

Ingredients

• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 1 tablespoon instant espresso powder
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
2. In a large, clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form, about 2 minutes.
3. Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 5 minutes.
4. Gently fold in the instant espresso powder and vanilla extract until fully incorporated, being careful not to deflate the meringue.
5. Using a piping bag fitted with a star tip, pipe the meringue into 1.5-inch rounds onto the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 1.5 hours, then turn off the oven and let the meringues cool inside for another hour to prevent cracking.

Perfectly crisp on the outside with a melt-in-your-mouth center, these Espresso French Meringues carry a deep, aromatic flavor that pairs wonderfully with a dollop of whipped cream or alongside a shot of espresso for an extra caffeine kick.

Matcha Green Tea French Meringues

Yearning for a moment of tranquility in your kitchen? These Matcha Green Tea French Meringues offer a serene baking experience, blending the earthy tones of matcha with the delicate crispness of meringue.

Ingredients

• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 1 tablespoon matcha green tea powder, sifted
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form, about 3 minutes.
3. Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 5 minutes.
4. Gently fold in the sifted matcha green tea powder and vanilla extract with a rubber spatula until fully incorporated, being careful not to deflate the meringue.
5. Transfer the meringue to a piping bag fitted with a star tip and pipe 1.5-inch mounds onto the prepared baking sheet, spacing them 1 inch apart.
6. Bake for 1.5 hours, then turn off the oven and let the meringues cool inside for another hour to dry out completely.

Notably, these meringues boast a crisp exterior with a slightly chewy center, their matcha flavor both vibrant and soothing. Serve them alongside a cup of jasmine tea for a harmonious pairing, or crumble over vanilla ice cream for a delightful contrast.

Red Velvet French Meringues

Remembering the first time I encountered the delicate crunch of a meringue, it was as if the dessert itself was whispering secrets of the pastry world. Red Velvet French Meringues carry that same mystique, with a deep, velvety hue that promises a taste as rich as its color.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tbsp unsweetened cocoa powder, sifted
• 1 tsp pure vanilla extract
• 1 tbsp red gel food coloring
• 1/8 tsp fine sea salt

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. Whisk on medium speed until soft peaks form, about 2 minutes.
3. Gradually add the sugar, 1 tablespoon at a time, while continuing to whisk on high speed until stiff, glossy peaks form, about 5 minutes.
4. Gently fold in the sifted cocoa powder, vanilla extract, and red gel food coloring with a rubber spatula, being careful not to deflate the meringue.
5. Transfer the meringue to a piping bag fitted with a large star tip. Pipe 2-inch rosettes onto the prepared baking sheets, spacing them about 1 inch apart.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the meringues cool inside for another hour to prevent cracking.

Biting into these meringues reveals a crisp shell that gives way to a light, airy interior, with the cocoa and vanilla playing a subtle duet on the palate. Serve them atop a swirl of cream cheese frosting for a playful nod to their red velvet lineage.

Orange Blossom French Meringues

Lingering in the quiet of the kitchen, the delicate aroma of orange blossom water mingles with the crisp air, a prelude to the ethereal treats we’re about to create. These meringues, light as a whisper, carry the subtle perfume of spring, a gentle reminder of the beauty in simplicity.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tbsp orange blossom water
• 1/4 tsp fine sea salt

Instructions

1. Preheat the oven to 200°F and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. Begin whisking on medium speed until frothy, about 2 minutes.
3. Gradually add the sugar, 1 tablespoon at a time, while increasing the speed to high. Continue whisking until the meringue is glossy and holds stiff peaks, about 7 minutes.
4. Gently fold in the orange blossom water with a rubber spatula, ensuring it’s fully incorporated without deflating the meringue.
5. Using a piping bag fitted with a star tip, pipe the meringue onto the prepared baking sheets in 2-inch rounds, spacing them 1 inch apart.
6. Bake for 2 hours, then turn off the oven and let the meringues cool inside for another hour to dry completely.

The meringues emerge with a crisp shell giving way to a marshmallowy center, their floral notes dancing lightly on the palate. Serve them alongside a dollop of whipped cream and fresh berries for a dessert that sings of spring’s fleeting beauty.

Lavender French Meringues

On a quiet afternoon, when the light slants just so through the kitchen window, there’s something almost magical about whisking egg whites into soft, billowy peaks. It’s in these moments that lavender French meringues come to life, their delicate floral notes and crisp exterior offering a whisper of Provence in every bite.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tbsp culinary lavender buds, finely ground
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat the oven to 200°F and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, approximately 3 minutes.
4. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the ground lavender and vanilla extract with a rubber spatula, ensuring not to deflate the meringue.
6. Using a piping bag fitted with a star tip, pipe the meringue into 1.5-inch rounds onto the prepared baking sheets.
7. Bake for 1.5 hours, then turn off the oven and let the meringues cool inside for another hour to dry out completely.

Gently crisp on the outside with a melt-in-your-mouth center, these meringues carry the subtle perfume of lavender. Serve them alongside a cup of Earl Grey tea or crumbled over a scoop of vanilla bean ice cream for an elegant dessert.

Rosewater French Meringues

Beneath the quiet hum of the kitchen, the delicate aroma of rosewater whispers of distant gardens, inviting you to create something ethereal. These Rosewater French Meringues are a testament to the beauty of simplicity, a dance of air and sugar that melts into a floral dream.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tbsp rosewater
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium speed until soft peaks form, about 3 minutes.
3. Gradually add the sugar, 1 tablespoon at a time, while continuing to whisk on medium-high speed. Ensure each addition is fully incorporated before adding the next.
4. Once all the sugar has been added and the meringue is glossy and holds stiff peaks, gently fold in the rosewater and fine sea salt with a spatula, using a figure-eight motion to maintain the meringue’s volume.
5. Transfer the meringue to a piping bag fitted with a star tip. Pipe 1.5-inch mounds onto the prepared baking sheets, spacing them 1 inch apart.
6. Bake for 90 minutes, then turn off the oven and let the meringues cool inside for an additional 30 minutes to prevent cracking.

These meringues emerge from the oven with a crisp shell that gives way to a cloud-like interior, perfumed with the subtle elegance of rosewater. Serve them alongside a pot of Earl Grey tea or crushed over a bowl of vanilla bean ice cream for a dessert that feels like a whispered secret.

Blackberry French Meringues

Under the soft glow of the morning light, there’s something profoundly comforting about the delicate crispness of a meringue, especially when it carries the subtle tartness of blackberries. This recipe, a gentle blend of simplicity and sophistication, invites you to slow down and savor the process as much as the result.

Ingredients

• 1 cup granulated sugar, superfine
• 4 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 1/2 cup blackberry puree, strained
• 1/2 tsp vanilla extract, pure

Instructions

1. Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, approximately 3 minutes.
4. Gradually add the superfine sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the blackberry puree and vanilla extract with a rubber spatula, being careful not to deflate the meringue.
6. Transfer the mixture to a piping bag fitted with a star tip and pipe small mounds onto the prepared baking sheets, spacing them about 1 inch apart.
7. Bake for 2 hours, then turn off the oven and let the meringues cool inside for another hour to dry out completely.

Each bite of these Blackberry French Meringues offers a crisp shell that gives way to a light, airy interior, with the blackberry puree lending a vibrant hue and a burst of fruity flavor. Serve them as a dainty dessert with a dollop of whipped cream or alongside a cup of earl grey tea for an afternoon treat.

Caramel French Meringues

Whispering the sweet symphony of sugar and air into existence, these caramel French meringues are a delicate dance of simplicity and elegance. With each bite, they dissolve into a whisper of caramel, leaving behind a memory of warmth and lightness.

Ingredients

• 1 cup granulated sugar
• 4 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 1/2 tsp pure vanilla extract
• 1/4 cup light brown sugar, packed

Instructions

1. Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
2. In a small saucepan, combine 1/2 cup of granulated sugar with 2 tablespoons of water over medium heat, stirring until the sugar dissolves. Then, stop stirring and allow the mixture to reach a deep amber color, about 5-7 minutes. Remove from heat immediately.
3. While the sugar syrup is cooking, begin whipping the egg whites with cream of tartar on medium speed until soft peaks form, about 3 minutes.
4. Gradually add the remaining 1/2 cup of granulated sugar, 1 tablespoon at a time, while continuing to whip until stiff, glossy peaks form, about 5 minutes.
5. Slowly drizzle the caramel into the meringue, along with the vanilla extract, while continuing to whip at low speed until fully incorporated.
6. Gently fold in the light brown sugar with a spatula, being careful not to deflate the meringue.
7. Using a piping bag fitted with a star tip, pipe the meringue onto the prepared baking sheet in desired shapes.
8. Bake for 2 hours, then turn off the oven and let the meringues dry in the residual heat for another hour.

Fragile as a dream, these meringues carry a crisp shell that gives way to a chewy, caramel-infused center. Serve them atop a cloud of whipped cream or alongside a bold espresso to contrast their sweetness.

Peanut Butter French Meringues

How quietly the morning unfolds, with the kitchen bathed in the soft light of dawn, inviting the creation of something delicate and sweet. Today, we embrace the subtle art of making Peanut Butter French Meringues, a dish that marries the airy lightness of meringue with the rich, comforting depth of peanut butter.

Ingredients

• 1 cup granulated sugar
• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup smooth peanut butter, preferably natural and unsweetened
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, approximately 3 minutes.
4. Gradually add the granulated sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the peanut butter and vanilla extract with a rubber spatula, being careful not to deflate the meringue.
6. Transfer the mixture to a piping bag fitted with a large star tip and pipe small mounds onto the prepared baking sheets, spacing them about 1 inch apart.
7. Bake for 1 hour and 30 minutes, then turn off the oven and let the meringues cool inside for another hour to dry out completely.

As you bite into these meringues, the crisp exterior gives way to a chewy, peanut buttery center, a contrast that delights the senses. Serve them alongside a drizzle of dark chocolate or crumbled over a bowl of vanilla bean ice cream for an extra touch of indulgence.

Strawberry French Meringues

Zephyrs whisper through the kitchen as we embark on crafting Strawberry French Meringues, a delicate dance of airy sweetness and fruity vibrancy that captures the essence of summer in every bite.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/2 tsp pure vanilla extract
• 1/4 tsp cream of tartar
• 1/2 cup freeze-dried strawberries, finely ground
• 1 drop pink gel food coloring (optional)

Instructions

1. Preheat the oven to 200°F and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, about 2 more minutes.
4. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the vanilla extract, ground freeze-dried strawberries, and pink food coloring if using, until just combined.
6. Transfer the meringue to a piping bag fitted with a large star tip and pipe onto the prepared baking sheets in desired shapes.
7. Bake for 2 hours, then turn off the oven and let the meringues cool inside for another hour to prevent cracking.

Unveiling these meringues reveals a crisp exterior that gives way to a marshmallowy center, with the strawberry’s tartness balancing the sweetness. Serve them atop a cloud of whipped cream for a dreamy dessert or as a standalone treat with afternoon tea.

Blueberry French Meringues

Now, as the early morning light filters through the kitchen window, there’s something profoundly comforting about the thought of Blueberry French Meringues. These delicate, airy confections, with their subtle sweetness and bursts of blueberry, are a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 cup fresh blueberries, pureed and strained
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, whisk the egg whites on medium speed until foamy, about 2 minutes.
3. Add the cream of tartar and increase the speed to high, whisking until soft peaks form, about 3 minutes.
4. Gradually add the sugar, a tablespoon at a time, whisking continuously until the meringue is glossy and stiff peaks form, about 5 minutes.
5. Gently fold in the blueberry puree and vanilla extract with a spatula, being careful not to deflate the meringue.
6. Using a piping bag fitted with a star nozzle, pipe the meringue onto the prepared baking sheet in desired shapes.
7. Bake for 2 hours, then turn off the oven and let the meringues cool inside for another hour to prevent cracking.

As you bite into these meringues, the crisp exterior gives way to a marshmallow-like center, with the blueberry adding a tangy contrast. Serve them atop a cloud of whipped cream for an ethereal dessert experience.

Mint Chocolate French Meringues

Kindly imagine a quiet afternoon, the kind where the light slants just so, and the air carries a whisper of mint. It’s in these moments that ‘Mint Chocolate French Meringues’ come to mind—a delicate dance of crispness and melt-in-your-mouth tenderness, with a hint of chocolate that lingers like a fond memory.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp pure peppermint extract
• 1/2 cup finely chopped dark chocolate (70% cacao)

Instructions

1. Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
2. In a spotlessly clean bowl, beat the egg whites on medium speed until frothy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, approximately 3 minutes.
4. Gradually add the sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the peppermint extract and chopped dark chocolate with a rubber spatula, ensuring not to deflate the meringue.
6. Using a piping bag fitted with a star tip, pipe the meringue into 1.5-inch (4 cm) rosettes onto the prepared baking sheets, spacing them 1 inch (2.5 cm) apart.
7. Bake for 1.5 hours, then turn off the oven and let the meringues cool inside for another hour to dry out completely.

Fresh from the oven, these meringues are a study in contrasts—crisp on the outside, yet yielding to a soft, airy center. The peppermint offers a cool, refreshing note, while the dark chocolate adds depth and a slight bitterness, making them perfect alongside a cup of strong coffee or as a light finish to a rich meal.

Spiced Chai French Meringues

Beneath the quiet hum of the morning, there’s a recipe that whispers of warmth and spice, a delicate dance between the bold flavors of chai and the airy lightness of French meringues. It’s a treat that carries the essence of comfort, yet dressed in the elegance of a pastry chef’s touch.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tbsp pure vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium speed until soft peaks form, about 3 minutes.
3. Gradually add the sugar, 1 tablespoon at a time, while continuing to whisk on medium speed. Increase to high speed once all sugar is incorporated and whisk until stiff, glossy peaks form, about 5 minutes.
4. Gently fold in the vanilla extract, cinnamon, cardamom, ginger, cloves, and nutmeg with a rubber spatula, ensuring the spices are evenly distributed without deflating the meringue.
5. Transfer the meringue to a piping bag fitted with a large star tip. Pipe 2-inch mounds onto the prepared baking sheets, spacing them 1 inch apart.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the meringues cool inside for another hour to dry out completely.

Meringues emerge from the oven with a crisp shell that gives way to a melt-in-your-mouth center, each bite infused with the aromatic warmth of chai spices. Serve them alongside a cup of masala chai for a harmonious pairing, or crumble over vanilla bean ice cream for an unexpected twist.

Conclusion

Exploring these 20 Delicious French Meringues Recipes Sweet offers a delightful journey into the art of baking light, airy treats perfect for any occasion. Whether you’re a novice or a seasoned baker, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share the sweetness by pinning this article on Pinterest!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.