Description
These whimsical Monster Meringues are light, airy, and colorful treats made by whipping egg whites with sugar into stiff peaks, then piped into fun monster shapes and baked low and slow to achieve a crunchy exterior with a soft, chewy center. Perfect for parties or a creative dessert, they are decorated with candy eyes for a playful finish.
Ingredients
Scale
Monster Meringues
- 4 large egg whites, room temperature (approximately 120g)
- 1/4 tsp cream of tartar (optional)
- 1 cup superfine caster or granulated sugar (200g)
- 1/2 tsp vanilla or almond extract (optional, about 3g)
- Orange gel food coloring
- Neon purple gel food coloring
- Neon green gel food coloring
- Candy eyes for decoration
Instructions
- Prepare the Oven and Baking Sheet: Preheat the oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside to ensure a non-stick surface for the meringues.
- Ensure Equipment is Grease-Free: Clean the whisk attachment and mixing bowl thoroughly to remove any grease, which can prevent egg whites from whipping properly. Wipe with vinegar-moistened paper towels if necessary.
- Whip Egg Whites: Place the 4 room-temperature egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until the surface forms small bubbles.
- Add Cream of Tartar and Continue Whipping: Add 1/4 teaspoon cream of tartar and mix until soft peaks form, meaning the meringue holds peaks that gently fold over when the whisk is lifted and visible tracks remain in the mixture.
- Gradually Add Sugar: Slowly incorporate 1 cup of granulated sugar, adding about 1 tablespoon at a time while mixing on medium-low speed. This gradual addition stabilizes the meringue.
- Increase Speed and Add Extract: Once all sugar is incorporated, increase the mixer speed to medium-high (speed 6 on a KitchenAid). As stiff peaks start forming, add 1/2 teaspoon of vanilla or almond extract. Continue whipping until the meringue is glossy and holds firm, stiff peaks.
- Divide and Color Meringue: Scoop roughly one-third of the meringue into a separate bowl and add green gel food coloring, mixing gently until evenly colored. Transfer the colored meringue into a piping bag fitted with a large round tip (e.g., Wilton 1A). Repeat this process with neon purple and orange gel colors in separate bags.
- Pipe Monster Shapes: On the prepared baking sheet, pipe dollops of meringue spaced about 1 inch apart. Layer some dollops to create varying monster heights and unique shapes, as the meringue won’t spread during baking.
- Bake the Meringues: Bake on the middle rack of the preheated oven for 2 hours. Then turn off the oven and let the meringues sit inside for an additional 1 hour to cool gradually, which prevents cracking.
- Check Doneness and Additional Baking: If meringues still feel moist or wet after the hour of resting, continue baking for up to another hour. Properly baked meringues will lift cleanly off the parchment or mat and have dry surfaces.
- Cool and Decorate: Remove meringues from the oven and let cool fully to room temperature. Using melted white chocolate, attach candy eyes (1 to 3 per meringue) to decorate each monster.
- Storage: Store finished meringues at room temperature in an airtight container for up to two weeks.
Notes
- The yield varies depending on the size of the piped monsters and piping tip used; using a Wilton 1A tip and small dollops typically yields about 40-50 meringues.
- Plan for at least 3 hours total (baking plus cooling) or up to overnight in the oven to fully dry the meringues.
- Separate eggs when cold, but whip the egg whites at room temperature for best volume.
- Use gel food coloring to avoid compromising meringue stability; avoid liquid food coloring.
- Beat meringue on medium-high speed instead of maximum to create small, stable air bubbles ideal for piping.
- Test doneness by gently peeling one meringue off the baking surface; it should lift cleanly and be dry to the touch.
- Add candy eyes after baking and cooling to prevent sinking or meringue defects.
Nutrition
- Serving Size: 1 meringue (approx. 10g)
- Calories: 15
- Sugar: 3.5g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3.6g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
