Red Hot Meringues

Photo by Joseph De Leo
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  • Makes 60 meringues
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 12 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 11 mg
    • Protein 0 g
    • Carbohydrate 3 g
    • Sugar 3 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 0 mg


  1. Check 3 large egg whites, at room temperature
  2. Check 1/2teaspoon pure vanilla extract
  3. Check 1/4teaspoon cream of tartar
  4. Check 1/4teaspoon fine salt
  5. Check 2/3cup granulated sugar
  6. Check 3tablespoons finely crushed red hots (1.2 ounces)


  1. Heat oven to 225° F. Line 2 baking sheets with parchment.
  2. Beat the egg whites and vanilla with an electric mixer on medium in a large bowl until foamy, about 1 minute. Add the cream of tartar and salt and beat until soft peaks form, about 1 minute more. Slowly add the sugar; increase speed to medium-high and continue to beat until the meringue is glossy and stiff peaks form, 4 to 6 minutes more. Fold in 2 tablespoons of the crushed red hots.
  3. Drop or pipe small mounds (about 1½ tablespoons each) onto the prepared baking sheets and sprinkle with the remaining red hots.
  4. Bake until firm and dry, 1 to 1½  hours (1 hour is great if you like a meringue with a slighly soft center). Turn the oven off and cool the meringues in the oven, 1½  to 2 hours.
  5. Storage suggestion: Keep cookies at room temperature in an airtight container for up to 3 days.