Stuffed Meringues

It’s been oppressively hot and humid in LA recently, and I thought you might want to look at some sweets that remind you of cooler, airy-er times.  These meringues are delicate, crispy, and light as a cloud.  They’re only slightly sweet, and the milk chocolate square in the center adds a touch of rich, creamy contrast.  Note, I did not make these during the hot humid weather as they don’t set up well in humidity.

Stuffed Meringues- KAF

Stuffed Meringues

(from King Arthur Flour)
Makes 20 to 24 meringues



2 large egg whites
1/4 teaspoon cream of tartar
dash of salt
1/2 cup plus 1 tablespoon (4 ounces) granulated sugar


candied cherries and/or bittersweet or semisweet chocolate chunks


  1. Preheat the oven to 200°F. Line a baking sheet with parchment.
  2. In a large bowl, combine the egg whites, cream of tartar, and a dash of salt.
  3. Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.
  4. Pipe a base of meringue onto the sheet, using a pastry bag and star tip; place a candied cherry, or a couple of chunks of chocolate, atop the base. Pipe meringue to cover the cherry or chocolate.
  5. If you don’t want to pipe meringues, simply drop by tablespoonfuls onto the sheet. A tablespoon cookie scoop works well here. Place cherry or chocolate in the center of each meringue; cover or leave exposed, your choice.
  6. Bake the meringues for 1 1/2 hours. Turn the oven off, and leave them in the turned-off oven until they’re completely cool, 3 hours or more. This is a good cookie to make in the evening; they can be left in the oven (with the heat turned off) overnight.

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