Authentic Cuban Merenguitos (Little Merengues)
Authentic Cuban Merenguitos (Little Merengues)
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- 1/2 teaspoon lime juice
Instructions
- 1
Preheat your oven to 200°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 200
- 2
Carefully separate the egg whites into a clean mixing bowl (preferably stainless steel or glass), ensuring no egg yolk gets into the whites. Even a tiny bit of yolk can prevent the whites from whipping properly.
⏱️ 2 min
- 3
Add the lime juice to the egg whites in the bowl.
⏱️ 1 min
- 4
Using an electric hand mixer, begin mixing the egg whites on a low speed.
⏱️ 1 min
- 5
While continuously mixing, gradually add the granulated sugar to the egg whites, about a tablespoon at a time, allowing it to dissolve slightly before adding more.
⏱️ 5 min
- 6
Once all the sugar has been incorporated, increase the mixer speed to high.
⏱️ 1 min
- 7
Continue to mix on high speed until stiff peaks form. The meringue should be glossy and hold its shape firmly when the mixer is lifted. This can take 5-10 minutes.
⏱️ 8 min
- 8
Transfer the whipped meringue into a piping bag fitted with a star tip.
⏱️ 2 min
- 9
Pipe small meringues onto the prepared baking sheet, leaving a little space between each one.
⏱️ 5 min
- 10
Place the baking sheet into the preheated oven and bake at 200°F for 1 hour and 30 minutes. The meringues should be firm to the touch and easily lift off the parchment paper.
⏱️ 90 min•🌡️ 200
- 11
Turn off the oven and leave the merenguitos inside with the door slightly ajar for at least 30 minutes, or until completely cool. This helps prevent cracking and ensures they dry out properly.
⏱️ 30 min
- 12
Once completely cooled, store in an airtight container at room temperature. Enjoy your Authentic Cuban Merenguitos!
Kitchen Tools
Nutrition Facts (per serving)
Authentic Cuban Merenguitos (Little Merengues)
- 4 egg whites
- 1 cup granulated sugar
- 1/2 teaspoon lime juice
Instructions
- 1
Preheat your oven to 200°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 200 - 2
Carefully separate the egg whites into a clean mixing bowl (preferably stainless steel or glass), ensuring no egg yolk gets into the whites. Even a tiny bit of yolk can prevent the whites from whipping properly.
⏱️ 2 min - 3
Add the lime juice to the egg whites in the bowl.
⏱️ 1 min - 4
Using an electric hand mixer, begin mixing the egg whites on a low speed.
⏱️ 1 min - 5
While continuously mixing, gradually add the granulated sugar to the egg whites, about a tablespoon at a time, allowing it to dissolve slightly before adding more.
⏱️ 5 min - 6
Once all the sugar has been incorporated, increase the mixer speed to high.
⏱️ 1 min - 7
Continue to mix on high speed until stiff peaks form. The meringue should be glossy and hold its shape firmly when the mixer is lifted. This can take 5-10 minutes.
⏱️ 8 min - 8
Transfer the whipped meringue into a piping bag fitted with a star tip.
⏱️ 2 min - 9
Pipe small meringues onto the prepared baking sheet, leaving a little space between each one.
⏱️ 5 min - 10
Place the baking sheet into the preheated oven and bake at 200°F for 1 hour and 30 minutes. The meringues should be firm to the touch and easily lift off the parchment paper.
⏱️ 90 min•🌡️ 200 - 11
Turn off the oven and leave the merenguitos inside with the door slightly ajar for at least 30 minutes, or until completely cool. This helps prevent cracking and ensures they dry out properly.
⏱️ 30 min - 12
Once completely cooled, store in an airtight container at room temperature. Enjoy your Authentic Cuban Merenguitos!