How to Make Meringue

Separate 6 egg whites from the yolks, being careful not to get any yolk in the egg whites.

Dump each egg white into a fresh bowl to ensure no yolk contamination.

Use an electric mixer to whip the egg whites; a hand mixer is an alternative if an electric mixer is unavailable.

Turn the mixer to medium to medium-high speed and whip the egg whites until they reach the foaming stage.

Slowly pour in 1.5 cups of sugar while continuing to whip the egg whites.

Add a pinch of salt and a little bit of vanilla extract (or other flavoring if desired).

Continue whipping for about 15 minutes until stiff peaks form, meaning the mixture holds its shape and doesn't fall down.

Prepare piping bags and colors for decorating the meringue.

Equipment Needed

Allergens