How to make Two-Ingredient Meringues!
The Easiest Meringue Recipe In The World!
This recipe will get you started in the world of meringue making. After you master this easy recipe, the sky is the limit! There are two things to master in this process.
1. The amount of time it takes to mix the perfectly smooth and stiff peaked mixture.
2. The amount of time it takes to slow bake your meringues for crisp (but not browned) perfection.
So… it might take a few tries to get it just right if you aren’t lucky on the first go but have no fear, it won’t take long and this is a fun project for you and your little ones to do together! These little ghosties were fun for my kiddo to decorate with melted chocolate…
Ingredients
- 3 eggs
- 3/4 cups sugar
Directions
- Separate 3 egg whites in a clean bowl carefully
- Mix with a whisk attachment on high until the egg whites become stiff
- Slowly add the sugar a little bit at a time until the mixed and mixture forms stiff peaks
- Move mixture to a piping bag (I use a ziploc bag) and create your shapes with any piping tip you like! I simply cut open an end of the ziploc bag to form these “kiss” shaped ghosts
- On a lightly greased cookie sheet, pipe your meringues about 2 inches apart
- Bake at 225 degrees for 25-30 minutes
- Turn off oven and leave them to cool IN THE OVEN for another hour. They will harden even more the longer they are left out to cool.
The baking process will depend on your oven and how large you make your meringues so keep an eye on them as they bake. You don’t want the inside to be moist and you don’t want the outside to brown.
This is what your eggs & sugar mixture should look like:
Piping the kiss shape ghosts can take a little practice.
Piping tips make shapes a breeze! 
Happy Baking!!
