Fodmap/ Breads & Baked Goods/ Sweets

Gooey Sunday Meringues

Gooey Sunday Meringues

Print Recipe
Serves: 16 large Cooking Time: 2 hrs 20 min


  • 2 medium egg whites
  • 1/8 tsp cream of tartar
  • dash of salt
  • 1/4 cup granulated sugar
  • 1 packet natural food coloring
  • 1 tbsp honey



Preheat the oven to 190 F and line a baking sheet with parchment paper.


In a stand mixer place in the egg whites cream of tartar and a dash of salt and start the speed on low gradually increasing the speed to high for about 5 minutes. Slowly start to add the sugar, 1 tbsp at a time until the entire 1/4 cup has been added. Continue to beat the meringue for another 10-15 minutes until the egg whites form large stiff peaks and are a glossy white.


Once finished beating the whites, place in the food coloring of your choice and the tbsp on honey and lightly fold in a few times to incorporate.


Take your pre-lined baking sheet and meringue mix and a cup of hot water with a large spoon in it. Using the spoon grab a big dollop of the meringue and place it onto the parchment paper baking sheet. Repeat until all the meringue is used ensuring that you dip the spoon in the hot water and clear of excess meringue before moving to the next one.


Bake in the oven for 2 hours before letting cool and storing.


Due to the honey, once baked, the meringues form a deep flavor profile but with that comes extra stickiness. To store individually wrap parchment around each meringue or placing in baking cups.

Meringues are not only a favorite to make (and perfect to do at home with the kids on Sunday) with their tempting stiff, glossy peaks- but also to eat, probably because they are so light you can just keep eating them all day straight from with your coffee to with your wine. These cookies are a bit larger than the image going through your mind right now. There is a method behind the size, the outside becomes crisp and tempting while the inside stays a gooey, flowing mix of egg white. Whats not typical in meringue recipes you might have used in the past is the small addition of honey that is added here. As the honey slowly bakes down, the strands caramelize a bit leaving behind nutty, umami notes and lend a taffy like density to the meringues.

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: