Cuban Merenguitos
Servings 36 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!