Meringues Recipe with All Variations

Meringues are pure nostalgia food to me.

They are to me what madeleines are to Proust. We bought them at street corners after school.

Seriously! Not so distant cousins of the French Macaroons, meringues are ethereally light and fragrant. Any additions to the basic egg white-sugar whipped mixture would be perfectly suitable, only, as always, short and sweet selection please! Coconut, lemon, coffee etc.

Giving you my favorite Meringues Recipe:

With Chocolate and Hazelnuts: a combo I love to use: Take a look at my Chocolate Hazelnut Dacquoise!


  • 4 egg whites
  • Pinch salt
  • Pinch cream of tartar
  • 1 cup sugar
  • 1 tablespoon vinegar
  • ½ cup pure cocoa powder
  • 1 ¾ cups finely ground hazelnuts (or any nuts you like)


Preheat oven to 325 *F.

Beat the eggs with the salt till soft peaks form, then add the sugar gradually, beating constantly until the mixture is very stiff. Add the vinegar and cocoa and beat just incorporated. Fold in the nuts very gently. Form small mounds 1 inch apart and place on a cookie sheet lined with foil. Bake 20 to 23 minutes, until the bottoms are just firm.

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