If you've never had a Cuban Merenguito before, you're in for a treat! They are crispy on the outside, and practically melt in your mouth. They're made with just a handful of simple ingredients, but somehow turn into something that feels extra special and so nostalgic.
Growing up, these were always a treat on the way out of the grocery store. If you remember the clear bag with the red writing, you know exactly what I'm talking about!
Ingredients for Cuban Merenguitos
- Egg whites
- Cream of tartar
- Salt
- Granulated sugar
Whipping the egg whites
In the bowl of a stand mixer (or with a hand mixer), combine the egg whites, cream of tartar, and salt. Mix on medium speed until the egg whites become nice and foamy. This part should only take about 1-2 minutes.
Add the sugar
With the mixer still running, slowly pour in the sugar. You'll want to add the sugar in slowly so it has time to incorporate and make this egg whites nice and shiny.
Continue beating for about 5 minutes, or until the mixture becomes thick, glossy, and forms stiff peaks. When you lift the whisk, the meringue should stand up without dripping off.
Pipe or scoop
Transfer the meringue to a piping bag fitted with a large star tip and pipe swirls onto the prepared baking sheet. I like to add the bag to a cup and use that to stand it up while I scoop in the merengue.
As you pipe or scoop the merengue, they should hold their shape. If you notice that they are melting down or not holding their shape, just add the mixture back to your bowl and mix for a bit longer.
No piping bag? No problem! Simply spoon about 2 tablespoons of meringue onto the baking sheet for a more rustic look.
The merenguitos won't spread while baking, so about an inch of space between each one is plenty just to make sure there's air flow between them.
Bake
Bake for 1 hour then turn the oven off and leave the merenguitos inside for another hour without opening the oven door. They will look just about the same when they are finished. They should not be browned.
Cool and enjoy!
Once they're cool, they're ready to eat! Enjoy them on their own or serve them alongside a cup of Cuban coffee.
Frequently Asked Questions
Why did my meringue never get stiff?
The most common causes are grease in the bowl, egg yolk mixed into the whites, or adding the sugar too quickly.
Can I make these without a piping bag?
Absolutely! A spoon works just as well. They'll have a homemade look but taste exactly the same.
How do I know they're done?
They should feel dry to the touch and easily lift off the parchment paper.
How should I store merenguitos?
Store them in an airtight container at room temperature for up to a week. Keep them away from humidity, which can make them sticky.
Can I add flavoring?
Yes! A splash of vanilla or almond extract works well, and you can even tint the meringue with gel food coloring for holidays or parties.
Cuban Merenguitos
Equipment
- Hand or stand mixer
- Parchment Paper
- Piping bag with star tip (optional)
Ingredients
- 4 large egg whites
- ½ teaspoon cream of tartar
- pinch of salt
- 1 cup white granulated sugar
Instructions
- Pre-heat your oven to 200℉ and line one large (or 2 small) baking sheets with parchment paper.
- You can make these in either a stand mixer or with a hand mixer. Either way, add your egg whites, cream of tartar, and salt to the bowl.
- Begin to mix at medium speed just until the egg whites get foamy.
- While continuing to whisk, slowly pour in the sugar. Keep mixing for about 5 more minutes or until the egg whites form stiff peaks. You should be able to hold a scoop of the mixture upside down and have it keep it's shape and not drip. It will also be nice and shiny.
- If you do not have a piping bag, you can just spoon dollops (about 2 tablespoons) to the prepared baking sheet. They will look more rustic but taste just as amazing!If you want to use a piping bag/star tip, fill your bag, and pipe swirls onto the prepared baking sheet. These will not spread in the oven so you don't need to worry about leaving a ton of space between them. About 1" is enough.
- Bake in the oven for 1 hour then turn off the oven and leave them in the oven for 1 more hour. Do not open the door during this time!
- Allow the merenguitos to cool then enjoy!
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