Being a minor with no driving privileges (yet!), I often find myself with 1) a lack of ingredients, and 2) no way to stock up on necessary ingredients. Meringues are among the many baked treats that require few and staple ingredients, so I often turn to making them when I find the fridge or pantry nearly empty. These crisp and airy cookies are essentially egg whites and sugar beaten until of a frosting-like consistency, then baked at a low, low temperature. While these do spend more than an hour in the oven, there is little actual work that must be done to produce these gift-able and not too unhealthy cookies. Make them today! : )




  • 2 egg whites
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • chocolate chips (about 1/3 cup)
  • rainbow non-pareils, or sprinkles of choice


  1. Preheat oven to 175 degrees F.
  2. In a clean, dry glass or steel bowl, combine the egg whites and sugar (note: it is very important for the bowl to be completely clean of all fat and water, otherwise the egg whites will not whip properly).
  3. Over a pot of simmering water, gently stir egg whites until sugar granules are dissolved (check by dipping a finger in after several minutes; sugar is dissolved when mixture is smooth and granules cannot be felt between fingers). 
  4. With a mixer, beat egg whites until they are stiff, glossy, and white.
  5. Mix in the vanilla extract with a spatula, careful not to release the air that has been beaten into the egg whites.
  6. Spoon meringue into a a piping bag or ziploc bag and pipe onto a parchment paper lined pan.
  7. Bake meringues for about an 1 1/2 hours, or until crisp but not browned. Turn off the oven, then leave meringues to cool.
  8. Melt the chocolate in the microwave in 30 second intervals, stirring in between.
  9. Dip the completely cooled meringues in the chocolate, then sprinkle with sprinkles.
  10. Enjoy!
Source: Joy the Baker


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