Merengues Colombianos: Crispy Baked Meringues

Meringue Recipe (Merengues)

Merengues Colombianos (Crispy Baked Meringues) are the foundational sweet treat you need to master if you want to create spectacular Latin American desserts at home. Originally hailing from France but wholeheartedly adopted by Colombian bakeries, these light, airy, and perfectly crisp egg-white confections are delicious on their own or used as the essential base for the famous Bogotá street dessert, the Merengón. By whipping egg whites to stiff peaks with sugar and a hint of vanilla or traditional anise essence, you create a glossy batter that bakes into delicate, cloud-like cookies.

The absolute secret to this recipe lies not in the mixing, but in the baking and cooling process. Baked low and slow for two hours, the meringues must be left inside the turned-off oven to cool completely. This prevents the delicate sugar shells from cracking due to sudden temperature changes. Whether you serve them alongside an afternoon cup of Colombian coffee or use them to build a towering fruit dessert, this foolproof recipe is a baker’s dream!

Merengues (Crispy Baked Meringues)

Master the art of the perfect meringue! A light, airy, and crispy dessert made with whipped egg whites and sugar, perfect for snacking or building a Merengón.

Pin Receta

Prep Time 10

Cook Time 2

Total Time 2 10

Course Dessert / Sweets

Cuisine Colombian, French, Latin American

Servings 15 pieces

Ingredients

10 Large eggs Egg whites only
2 cups White sugar
1 pinch Cream of tartar cremor tártaro
A few drops of White vinegar
1/2 teaspoon Vanilla extract or Anise essence for a traditional Colombian twist

Instructions

Separate the eggs: Carefully separate the egg whites from the yolks. Make sure absolutely no yolk gets into the whites! In a large, impeccably clean glass or metal bowl, beat the 10 egg whites until they reach soft peaks (punto de nieve).
Build the glossy meringue: Add a few drops of white vinegar and the pinch of cream of tartar to the beaten egg whites. Continue beating while gradually pouring in the 2 cups of sugar, a little bit at a time. Once the mixture forms stiff, glossy peaks that hold their shape, gently fold in the vanilla or anise essence.
Pipe and bake: Preheat your oven to a low temperature of 300°F (150°C). Using a spoon or a piping bag with a star tip, drop small portions of the meringue mixture onto a greased or parchment-lined baking sheet. Place them in the oven and bake for 2 hours.
The cooling secret: After 2 hours, turn the oven off completely. Do not open the oven door! Leave the meringues inside to cool down gradually. Opening the door too soon will cause the meringues to crack due to the sudden temperature drop.
Serve: Once the oven is completely cold to the touch, carefully remove the trays. Serve your crispy meringues immediately or store them in an airtight container!

Notes

Build a Dessert: Now that you have mastered the perfect crispy meringue, it is time to take it to the next level! Use these freshly baked treats as the base to build a spectacular traditional dessert. See our Merengón (Fruit Pavlova) recipe here!
Temperature Warning: While the recipe calls for 150°C, every oven is different. If you notice your meringues browning too quickly, lower the heat to 200°F (90°C – 100°C) and let them dry out slower. The goal is to dry them out, not toast them!
Global Origins: While the meringue was famously perfected in France, its simple ingredients and incredibly sweet flavor made it a beloved staple in bakeries across Colombia and the rest of Latin America.