One egg white and a few other ingredients are all that’s needed for these lovely and delicate small batch meringues. This delightful recipe makes five or six melt-in-your-mouth meringue cookies. Such an easy recipe and perfect for anyone cooking for one!
This small batch meringue recipe is the perfect recipe to use when you have one egg white left over from a recipe. When developing recipes for one and baking small batch desserts, one egg yolk is often all I use. The egg white isn’t necessary and can alter the texture and the taste of whatever I’m baking. This leaves me with egg whites that I HATE to throw away. In fact, I never do throw them away and you shouldn’t either. Instead, make up a quick batch of these heavenly meringues. You’ll be so glad you did.
Meringues are fluffy pillows of sweetness. They’re melt-in-your-mouth cookies made from whipped egg whites, sugar and cream of tartar. They’ve got a delicately crisp exterior and inside is a soft, slightly chewy center. They’re amazingly good!
Meringues are basically made with egg whites and sugar. I add a little cream of tartar to stabilize the egg whites but I’ve seen recipes where lemon juice or vinegar is used instead. For this small batch meringue recipe, I added a touch of vanilla for flavor.
I’m a fan of making meringues and since I bake so often using only egg yolks, I seem to “collect” a fair share of egg whites during a week. I keep the egg whites in a jar in my refrigerator but find it best to use them up within a few days.
A few of my favorite meringue recipes include these festive Mardi Gras Meringues, Lemon Drop Meringues and the lovely Berry Topped Mini Pavlovas. These are larger batch recipes and the meringues require two egg whites and the pavlova requires six.
This easy recipe makes five to six meringues, depending on how large you make them.
I have a few meringue baking tips to share with you to help your meringues come out perfect every time…
- Be careful not to leave any of the egg yolk with the egg white. This will interfere with the egg whites foaming.
- If your egg whites have been kept in the refrigerator, bring them to room temperature. Warmer eggs whip faster than cold eggs
- Use glass, copper or stainless steel bowls when making meringues. Plastic bowls can sometimes harbor traces of grease which will prevent the egg whites from getting stiff.
- Use super-fine sugar when making meringues because it dissolves faster than regular sugar and gradually add the sugar, a tiny bit at a time while beating continuously.
- Try not to over-whip the egg whites. The meringue should be shiny and glossy so stop whipping when stiff peaks form.
- If possible, try to avoid making meringues on humid or rainy days. This could affect how the meringues turn out. If necessary, you might need to increase the baking time.
To make the meringues shown in the pictures, I used a stainless pastry “bag” but you could also use two spoons to scoop the meringue onto a baking sheet.
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One egg white is all that's needed for these lovely and delicate meringues. This small batch meringue recipe makes five or six melt-in-your mouth cookies.
- 1 egg white (from 1 large egg)
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- In the bowl of an electric mixer, beat egg white until foamy.
- Add the cream of tartar and beat until fluffy.
- Add the sugar very slowly, about 1 tablespoon at a time while still beating.
- Add the vanilla extract and continue beating until the meringue is shiny.
- Meringues may be dropped by the tablespoonful onto the lined baking sheets or piped onto the sheets using a pastry bag, leaving a 1-inch space between each cookie.
- Place the baking sheet in the preheated oven and turn the oven off.
- Leave the cookies undisturbed in the oven for 2 hours.
- Remove from the oven to cool.
Products used in this recipe…
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