These meringues are going to accompany my Christmas tables this year and we can make them the color that we like the most and the size that suits us best.

It is a perfect option to always have at home and accompany the coffee or serve it with a lemon cream or whipped cream and improvise a fantastic dessert. But at this time they are perfect to give away.

Put in a cardboard box or in a jar of jam or preserves that we have at home are ideal to give away and carry inside all the good of what is made at home with love.

I hope you enjoy them very much, whether for you, or to give away at any time of the year but especially at Christmas


For the merenguitos

  • 120 ml large egg whites at room temperature
  • 1 pinch of cornstarch or cream of tartar
  • 250 g of icing sugar
  • 2 g dee vanilla aroma (see boot below)

To decorate them

140 g dark chocolate


Preheat the oven to 80 degrees. Prepare a baking sheet with baking paper and set aside.

Cut a lemon in half and pass it all over the bowl of the blender. In this way we eliminate all the remains and fat that may remain in the bowl and the whites will mount firm.

Put the rods in the blender and add the egg whites. Beat the egg whites with the vanilla at high speed until they are frothy, about 1 minute.

Add the sugar mixed with cornstarch or cream of tartar slowly and steadily, beating until soft and bright peaks form, approximately 3-4 minutes.

Place the meringue in a pastry bag with an open star tip (Wilton number 21 or 32). We make stars on the prepared trays. To prevent them from burning, lower the tip a little if it is too raised.

Bake until firm and slightly browned, about 2 hours. Let cool completely.

Prepare a baking sheet with baking paper and grease it lightly.

Melt the chocolate and decorate them as we like more: bathing the bottom, bathing the top, or bathing half of the meringue.

Tips and Tricks

  • If we use pure vanilla extract, it will lightly dye the light yellow, so I prefer to use transparent vanilla aroma this time
  • Can be stored in airtight containers at room temperature
  • Difficulty: easy
  • Preparation time: 15 minutes plus 2 hours of oven
  • Servings: 40 meringues saying goodbye to the size

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