This Meringue Sandwiches Recipe is a crisp and airy recipe, which features glossy meringue disks and a sweet jam filling. It’s a delicate tea-time treat, ready in about 3 hours and 20 minutes (including baking/drying time).
Jump to RecipeMeringue Sandwiches Recipe Ingredients
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 1/4 cups confectioners’ sugar
- Seedless jam (raspberry or apricot) or lemon curd, for spreading
How To Make Meringue Sandwiches Recipe
- Prep the oven: Position racks in the upper and lower thirds of the oven. Preheat the oven to 250 degrees F (120°C). This low temperature is crucial; you are drying the meringue, not baking it. Line 2 baking sheets with parchment paper.
- Whip the whites: In a large, spotlessly clean and dry bowl (metal or glass is best), beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until foamy. Increase the speed to medium-high and beat until the mixture becomes thick, opaque, and white, about 1 more minute.
- Add the sugar: Gradually add the confectioners’ sugar, about 1/4 cup at a time, while continuing to beat. Once all the sugar is added, beat on high speed until stiff, shiny peaks form, about 5 more minutes. When you lift the beaters, the meringue should stand straight up without drooping.
- Pipe the disks: Transfer the meringue to a pastry bag fitted with a large flat or star tip. Pipe about seventy 1-inch disks onto the prepared baking sheets, leaving about an inch of space between each. Try to keep them uniform in size so they bake evenly and match up later.
- Bake and Dry: Place the baking sheets in the oven. Bake at 250 degrees F until the meringues are dry, crisp, and lift easily off the parchment paper without sticking. This takes about 3 hours. Rotate the pans halfway through for even drying.
- Cool: Turn off the oven and let the meringues cool completely on the baking sheets (you can leave them in the turned-off oven with the door cracked to ensure they are totally dry).
- Assemble: Just before serving, spread a small amount of seedless jam or lemon curd onto the flat side of one meringue disk and sandwich it with another.
Recipe Tips
- Clean Equipment: Grease is the enemy of meringue. Even a tiny speck of yolk or oil in the bowl will prevent the egg whites from whipping to stiff peaks. Wipe your bowl and beaters with a little vinegar or lemon juice before starting.
- Humidity: Meringues hate humidity. If it is a rainy day, they may take longer to dry out or might become sticky. Store them in an airtight container immediately after cooling.
- Room Temperature Eggs: Egg whites whip up to a greater volume when they are at room temperature. Separate the eggs while cold, then let the whites sit for 30 minutes.
- Don’t Rush the Sugar: Adding the sugar slowly allows it to dissolve into the egg protein structure. If you dump it all in at once, you might get a gritty meringue that weeps later.
- Filling Timing: Meringue absorbs moisture quickly. Only sandwich the cookies with jam or curd right before you plan to eat them, otherwise, they will turn into a soft, marshmallowy mush.
What To Serve With Meringue Sandwiches Recipe
These dainty cookies are perfect for elegant gatherings.
- Afternoon Tea: Serve alongside cucumber sandwiches and scones.
- Champagne: The sweetness pairs well with dry bubbles.
- Fresh Berries: Serve a bowl of berries on the side.
- Sorbet: A light, fruity dessert course.
How To Store Meringue Sandwiches Recipe
- Room Temperature (Unfilled): Store the plain, unfilled meringue disks in an airtight container in a dry place. They will keep fresh and crisp for up to 1 week.
- Filled: Once filled, they must be eaten within a few hours.
- Freeze: You can freeze the unfilled meringue cookies in a hard container (to prevent crushing) for up to 1 month. Thaw at room temperature on a wire rack to prevent condensation from making them sticky.
Meringue Sandwiches Recipe Nutrition Facts
- Calories: 35
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 9g
- Dietary Fiber: 0g
- Sugar: 8g
- Protein: 0g
Nutrition information is estimated per sandwich cookie.
FAQs
Can I use granulated sugar?
Yes. Traditional meringue uses superfine (caster) sugar. If using granulated, beat it longer to ensure the crystals dissolve completely. Rub a bit of meringue between your fingers; if it’s gritty, keep beating.
Why are my meringues brown?
If your meringues are turning tan or brown, your oven is too hot. They are caramelizing instead of drying. Lower the temperature by 25 degrees or prop the oven door open slightly with a wooden spoon.
Can I flavor the meringue itself?
Yes! You can fold in 1/2 teaspoon of vanilla, almond, or peppermint extract at the very end of whipping. Avoid oil-based flavorings.
Meringue Sandwiches Recipe
Course: DessertCuisine: FrenchDifficulty: EasyServings
35
servingsPrep time
20
minutesCooking time
3
hoursCalories
35
kcalElegant, melt-in-your-mouth meringue kisses piped into disks, dried until crisp, and sandwiched with tart jam or lemon curd.
Ingredients
4 egg whites
1/2 tsp cream of tartar
1/4 tsp salt
2.25 cups confectioners’ sugar
Jam or lemon curd (filling)
Directions
- Preheat oven to 250°F.
- Whip egg whites, salt, and cream of tartar until foamy.
- Gradually add sugar; beat to stiff glossy peaks.
- Pipe 1-inch disks onto parchment.
- Bake for 3 hours until dry and crisp.
- Cool completely.
- Sandwich with jam before serving.
Notes
- Do not fill the sandwiches until you are ready to serve to keep them crisp.
- Ensure your bowl is completely grease-free before whipping egg whites.
- Use a star tip for a decorative swirl on the cookies.
