Joseph De Leo
Hands-On Time
15 Mins
Total Time
3 Hours 15 Mins
Makes 60 meringues

How to Make It

Step 1

Heat oven to 225° F. Line 2 baking sheets with parchment.

Step 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.

Step 3

Drop or pipe small mounds (about 1½ tablespoons each) onto the prepared baking sheets and sprinkle with the remaining red hots.

Step 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.

Step 5

Storage suggestion: Keep cookies at room temperature in an airtight container for up to 3 days.

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