Swedish Meringue Recipe (No Cream of Tartar or Confectioner’s Sugar)

I have a bunch of recipes for meringues on my blog and in my recipe book collection. This recipe intrigues me greatly, because it’s so simple and doesn’t require any special ingredients. Almost everyone should have lemon, sugar and eggs at home – and from that, dessert! This is the first meringue recipe that doesn’t require cream of tartar, or confectioner’s sugar, that I’ve seen.

This recipe is technically for ginger meringues, but skip that if you don’t like ginger.

INGREDIENTS

BASE RECIPE

Lemon slice
3 egg whites, room temperature
¾ cup (5.25 ounces, 148 grams) natural cane sugar

COLOR AND FLAVOR

1 teaspoon grated peeled fresh ginger OR cocoa powder OR vanilla extract  OR almond extract OR mint extract
A few drops food coloring (optional) (if you want pink or green or whatever color meringues in order to be festive or match the flavoring you are adding)

METHOD

Preheat the oven to 200°F (95°C). Line a baking sheet with a silicone baking mat or parchment paper.

Wipe the inside of a grease-free bowl, preferably stainless steel, with the slice of lemon. Whisk the egg whites in the bowl, ideally with an electric mixer, until white and soft peaks have formed, about 2 minutes. Add the sugar little by little, whisking continuously until the mixture is glossy and stiff peaks form, 5 to 10 minutes. If you turn the bowl upside down, the egg whites should hold. Add the color and flavoring and whisk a bit more.

Using a tablespoon, place the meringue batter in spoonfuls on the baking sheet, about 1 tablespoonful for small meringues and 2 tablespoonfuls for large. You can also pipe out the meringues into shapes using a pastry bag.

Bake for 1 hour for small meringues or 2 hours for large. When they are done, they should be crisp on the outside and sound hollow. Turn off the oven and leave the meringues in the oven to cool.

Meringues should be stored in an airtight container and will keep for a few weeks.

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