These meringues are simple to mix and bake overnight while you sleep, like magic! Meringues are the perfect partner to ice cream and if you’re making your own, they even put those leftover egg whites to good use. For a dinner party dessert, set out any or all of the following and let your guests assemble their own creations: meringues, berries, ice cream, sorbet, lemon curd, and freshly whipped cream.
- 3 egg whites (115 grams)
- 1 cup granulated sugar (225 grams)
- optional garnish: sliced almonds, dried lavender or rose petals
Preheat oven to 300° F.
Make a double boiler to heat the work bowl from your mixer by filling a saucepan with a couple inches of water and bringing it to a boil on stovetop. Once boiling, lower heat to simmer.
Put egg whites into work bowl from your stand mixer and whisk in the sugar using a hand whisk. Hold this bowl over the saucepan of water and whisk until sugar dissolves and the mixture is quite warm, about 5 minutes. Remove from heat, dry outside of bowl, place in stand mixer with whisk attachment and whisk on high for 15 minutes until mixture is cool and billowy.
Line a baking sheet pan with a Silpat liner or parchment. Drop the meringue in 10 mounds on pan and optionally sprinkle with sliced almonds or dried lavender or rose. Place in oven and turn heat off. They'll be perfectly baked by morning.
Recipe Notes / Tips
- Serve meringues with ice cream, sorbet, whipped cream, lemon curd, fresh berries, any or all. (They are the perfect partner if you make your own ice cream--use up those leftover egg whites!)
- Same day bake: Preheat oven to 200 degrees F, bake for 1 1/2 hours, then turn off the oven and leave meringues in for one more hour (2 1/2 hours total)
- I was inspired to make these after swooning over the window display at Baker & Spice in London. Their cookbook is a good one: Baking with Passion.