Meringue Clouds

meringue main

meringue & tea


meringue plate

la presse

meringue rack
meringue pile

meringue vertical
angelcrushed meringue light

May you have a joyous, healthy, and peaceful New Year. Thank you all for your friendship and support. It’s meant the world to me. And be sure to check out the latest interview with me and a few fabulous food bloggers here. Cheers to you and yours.
Meringue Clouds
250 ml (1 c) egg whites
1 pinch cream of tartar
205 g (1 c) sugar
255 g (2 c) powdered sugar, sifted
2 drops blue food coloring
Preheat oven to 200 degrees (100 Celsius). Line three baking sheets with Silpat or well buttered parchment paper.
In the bowl of a stand mixer fitted with a whisk, beat egg whites with cream of tartar at low speed. Gradually increase speed to medium until the mixer gets white and frothy. Increase speed to medium high. Slowly add sugar and beat until whites are stiff but shiny. (The egg whites should flop over a bit at the top when you pull the whisk away). Remove bowl from mixer. Gently fold in powdered sugar with rubber spatula.
With a large spoon mound 2/3 of the meringue into balls on the baking sheet. They should be about 3 inches high and have some space between them. Pulling up on the spoon will help you create a swirly effect on the outer surface. For the remaining meringue fold in 1-2 drops blue food coloring. Use the blue meringue to make more mounds on the cookie sheet.
Bake for 1 and 1/2 hours – 2 hours. Place the handle of a wooden spoon in the door to hold it slightly ajar during the baking process. Keep an eye on the meringue. If it browns too quickly, lower the temperature a bit. Cool on a wire rack.
Bon Appetit!
Fresh New England

Get inspired to love New England.

  1. What a sweet way to end the year. Your photos are, as always, inspiring. I have enjoyed all your posts this year and all your hard work. I look forward to more. Happy New Year, El!

  2. The blue and white merry-go-round horses beside the blue and white meringues followed by the white horse statue is brilliant… such a creative flow of inspiration and ideas – and the mood set so full of fantasy and wonder. I don’t know how you do it, El, but I appreciate every bit of it.

  3. El, this is so beautiful and magical. Happy new year to you and thanks for sharing your insight, recipes, & photography. I can’t wait to keep up with you and see what you have in store for this year.

  4. Oh El, such beeyootiful meringues. 🙂 I love the colors you chose – so ethereal and fairytale-ish somehow. 🙂 Love the interview!! Your responses are informative and interesting. 🙂

  5. The carousel pony is chomping at the bit for some of your tasty meringue. He knows a good thing when he sees it, these look divine. Like many of the others, I feel compelled to comment on the blueness of the blue – it’s just so very blue:)

    Happy New Year El !

  6. Beautiful, dreamy and romantic!! Your work always takes my breath away!! Love your photos and your recipes (I’ve tried quite a lot of them and they never disappoint me :-). Thanks!

  7. El, these are gorgous. I absolutely adore the colours and you even paired photos with the same colours as well. It makes the entire post very fairy-like (if this is the right word to describe it .. haha). Hope you had a good start to the year.

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  • First we eat, then we do everything else. M F.K. Fisher
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