Birthday Meringue Recipe

I make these for my four kids every year for their birthdays at school, and they’ve become our go to treat. They feel special and fun, but are made with just a few simple, clean ingredients. They’re also surprisingly easy to make, which is always a win. Sharing our birthday meringue recipe below

Meringue recipe:

4 egg whites (room temp)

Half a lemon

1/2 tsp salt

3/4 cup of regenerative organic cane sugar

*optional vanilla

Turn oven to bake at 300 degrees F. Take unbleached parchment paper and put on stainless steel cookie sheet.

Rub mixing bowl with lemon and whisk attachment. Then add egg whites to bowl and mix on level 4-6 for a couple minutes. Then add salt.

Once mixture looks smoother and creamier and lines from whisk are holding briefly and it’s no longer big bubbly foam, then can add one tbsp of sugar slowly and at a time, while mixture is still on, can increase to level 6-8. Best to wait 15 seconds between each tbsp of sugar added. If you rush the sugar, it can collapse. Eventually it forms stiff peaks that stand straight up. Can then add a splash of vanilla if desired while it’s still mixed. Can then add mini dark chocolate chips.

Take two spoons to make meringues and put on cookie sheet and separate each one by an inch. Bake for ~30 min and then take out of oven and let cool (if you want it crunchy cook an additional 5-10 min and cool in oven). I like it gooey inside so I take it immediately out of the oven. Use a slotted turner to peel them off sheet and store in a glass Tupperware.