How to make Mini Meringues

Prepare by preheating the oven to 275°F (135°C) and lining two baking sheets with parchment paper. I find parchment paper best for preventing sticking, compared to foil or greased sheets.

In a clean, dry mixing bowl (preferably stainless steel or glass), add the egg whites making sure there's absolutely no yolk or shell bits. This is crucial for getting a good, stiff meringue.

Start beating the egg whites on low speed. Once they become foamy (like a bubble bath), add the cream of tartar. This helps stabilize the egg whites and keep their form when baked. Keep beating on high until soft peaks form.

Gradually add the sugar, just one tablespoon at a time, beating well after each addition. This gives the meringues their glossy finish. Once all the sugar is added, beat until stiff peaks form. Those peaks will hold up in the oven and create the perfect meringue texture.

Add the vanilla extract and optional food colouring and gently fold in. Remember, be gentle. We've worked hard to create that airy texture and we don't want to deflate it!

Using two spoons or a piping bag with a round nozzle, drop small dollops of meringue on your prepared baking sheets.

Place the sheets in the oven and bake for about 45 minutes, or until the meringues are crisp and dry. Keep the door slightly ajar with a wooden spoon. This prevents cracking and yields a better texture.

Once baked, turn off the oven and leave the meringues to cool inside.'s a slow process but worth the wait. Believe me, taking them out earlier can lead to a sticky mess.

Once cool, store in an airtight container. They should stay fresh for up to a week, but I've yet seen them last that long with my guests around!