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Fall hard meringues. Easy to make! These crunchy, melt in your mouth meringues are wonderful with your coffee, as dessert or for a treat.

Fall Hard Meringues


  • 3 egg whites (room temperature)
  • 1/4 tsp cream of tartar
  • 3/4 cup super fine sugar (regular sugar is ok but you need to beat longer)
  • 1/2 tsp vanilla
  • Food coloring (I used 12 drops of yellow & 4 drops of red to get the pastel orange. If you want darker, I would recommend going to a gel food color.


  1. Preheat to 225 Fahrenheit
  2. Line baking pan with silicone mat or Parchment paper
  3. Add cream of tartar to egg whites and beat until foamy
  4. (Best to use a stand mixer. A hand mixer works, just takes a little longer)
  5. Add sugar, a couple of tablespoons at a time, to egg white mixture, beating constantly. Beat to dissolve sugar before adding more sugar.
  6. After mixture reaches the stiff peak stage, add vanilla and food coloring.
  7. Beat until well mixed in.
  8. Bake at 225 Fahrenheit for 1 1/2 hours. Turn oven off but leave meringues in the oven for at least 2 - 3 hours. (I leave them in overnight).
  9. Store in a sealed container. Waxed paper is recommended between layers.
  10. Adapted from a recipe at (lots of tips there if you have never made meringues before).