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Red Hot Meringues

Red Hot Meringues
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Makes 60 meringues| Hands-On Time: | Total Time:



  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.
By October, 2013

Nutritional Information

  • Per Serving
  • Calories 12
  • Fat 0g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 11mg
  • Protein 0g
  • Carbohydrate 3g
  • Sugar 3g
  • Fiber 0g
  • Iron 0mg
  • Calcium 0mg
What does this mean? See Nutrition 101 .

Quick Tip

Gustbuster umbrella
Don’t make these cookies on a rainy or humid day; the moisture in the air prevents the meringues from drying out and crisping up.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.