4 Ingredient Baked Meringue Recipe: Egg Recipes From Our Homestead

homestead baked meringue recipeThe chickens are laying like there's no tomorrow. Ten eggs a day means we're looking at 70 eggs a week. That's a lot of cholesterol, and there's only so many dozen we can share with neighbors. Wendie and I have decided to expand our baking repertoire with more egg recipes to fully use the bounty we're collecting. One such homestead kitchen adventure we've embarked upon is to perfect our baked merengue recipe.

Light, delicate and full of flavor that isn't too sweet, our baked meringue recipe will provide a versatile addition to your dessert recipe box.

Simple as it is, this French-style meringue provides great flavor, a solid counter life and can be a gateway recipe for getting the kids into baking for themselves. It looks elegant and if you've never done it before, there's a presumption that the recipe is overly complicated. It's not, and today we're going to share how to make it.



Baked Meringue: Simple Homestead Egg Recipes

homestead baked meringue recipe
Trust us, a simple French baked meringue recipe is just that. Simple as can be. You will want to have an electric mixer, and use glass or metal bowls, cookie sheets and parchment paper for the process.

With these four ingredients you can crank out top-notch snacks from your homestead kitchen, a pie topping or dessert additions without any bother. As a note, if you are going to use this as a pie topping, bake the pie in the oven for at least 10 minutes at 400F to cook the eggs. Step by step, our baked meringue recipe will be your go-to bake for years to come.

When we first started on mastering this recipe, we were concerned about timing, temperatures and ratios. After the first time working through it, we discovered there was no need. A baked meringue recipe is very forgiving and as long as the recipe was followed, everything fell in to place perfectly. 

Remember to let us know what you think by joining the discussion below!

Baked Meringue Recipe 

Ingredients:

6 Egg Whites
1/2 Cup Granulated Sugar
1/4 tsp Cream of Tartar
1 tsp Vanilla Extract

Directions:

Start by separating six egg whites. You'll want to be meticulous here, as even a little yolk will cause the meringue to fail. Pour these into your stand mixer along with the 1/4 tsp of cream of tarter and whip the mix on medium speed. We have a Kitchen-Aid, and swear by it. It's the workhorse of our homestead kitchen.

Once the egg whites and cream tartar are whipped up into a nice froth, slowly add in the granulated sugar. Don't add the sugar to the side where it can melt and bind with the bowl, but instead into/above the whisk attachment. Add one tablespoon at a time until all of the sugar is added. Turn up your speed to high, and watch the meringue take shape.

baked meringue recipe
Once the meringue is forming 'stiff peaks', add the 1 tsp of vanilla extract and mix it in for another 10 seconds or so. Good vanilla extract has a brown color, so once it's incorporated, you'll know it's ready.

Line your cookie sheets with the parchment paper. You'll need four or so, and then 'dollop/drop' plump blobs of your raw meringue onto the parchment paper. Size doesn't matter, but we've found smaller 'plops' are great for snacking, while larger are wonderful for serving with extras such as ice-cream and fruit.

Preheat your oven to between 200-225F. Place your trays within and set your timer for 2 hours. Your bake is going to be 'low and slow,' so that you are getting the eggs cooked but primarily you are drying out the baked meringue recipe. The meringue is done when it is dry and light brown.

Homestead Baked Meringue Recipe

baked meringue recipe
This truly is a simple recipe, and one that you might want to have on hand if you're like us with too many chicken eggs. Both Wendie and I agree we need to up our egg recipes game, so when we find something else to help utilize our bounty, we'll be sure to let you all know.

We love sharing our homesteading life with you all, and love it when you bring your experiences to the discussion. Do you have an even simpler baked meringue recipe, or other egg recipes you think should try? Let us know by joining the conversation below, and don't forget to subscribe!


Comments

Lisa Lynn said…
It's been a long time since I've made meringue...now I want some! Your recipe looks amazing...will have to try. :)

I only have 4 hens right now, so we aren't swimming in eggs. It seems like it is always feast or famine, lol. I have layer chicks in the brooder right now so hoping for more eggs this fall.

Saw you on the Simple Homestead Hop!
WT Abernathy said…
Hi Lisa!
After working the homestead these past few weeks, we've been crawling into bed and watching British baking shows- they have been inspirational as all get out for getting our baking on:)
The meringues are so simple and so yummy- I hope you enjoy.
And with four lovely ladies already, maybe it's time to adopt a few more?
Thanks for stopping in!