Goldilocks’ Meringue Recipe

Meringue Photo


  • Egg whites Egg Whites of 3 large eggs
  • Cream of Tartar 1/4 tsp
  • Sugar 1 cup
  • Liquid Color (optional) as desired


Pre-heat oven to 200’F.

  1. Line a 12″ x 16″ baking pan with parchment paper. Set aside.
  2. In a mixing bowl with wire whisk attachment, beat egg whites, cream of tartar, and sugar at low speed for approximately 1 minute to incorporate ingredients.
  3. Switch mixer to high speed and continue beating the egg whites until soft peaks form.
  4. Add liquid colors as desired and continue beating the egg whites until stiff peaks form.
  5. Immediately transfer meringue into a pastry bag with decorating tip #2D (or any tip of your choice).
  6. Pipe the meringue onto the prepared baking pan.
  7. Bake for 60-70 minutes or until dry.
  8. Once baked, transfer to another baking pan and allow meringue to cool.


  • Do not overwhip the egg whites.
  • Once egg whites reach stiff peaks, immediately pipe onto pans to prevent the meringue from collapsing.

Credits to: CTTO, Goldilocks