Don’t like marshmallow-y meringues? Bake at 200º for about 45 minutes with the door slightly ajar for dry, crispy meringues. Check out more recipes from Tartine here.
Recipe information
Yield
Makes about 12
Ingredients
1
2
1
¼
½
Preparation
Step 1
Preheat oven to 350°. Spread out peanuts on a rimmed baking sheet. Using a mug or a rolling pin, crush into large bits; set aside.
Step 2
Pour water into a medium saucepan to a depth of about 1" and bring to a simmer over medium. Combine egg whites, powdered sugar, and salt in the bowl of a stand mixer and set over saucepan (you want bowl to rest securely in the rim of the saucepan over, not touching, the water). Heat, whisking constantly, until whites are hot to the touch (you can check with an instant-read thermometer; it should register 120°), about 5 minutes.
Step 3
Transfer bowl to stand mixer fitted with whisk attachment and beat on high speed until soft peaks form. Add vanilla and continue to beat meringue until very thick and glossy stiff peaks form, about 5 minutes total. Using a rubber spatula, fold in half of reserved peanuts, then add remaining peanuts and work in just enough to create streaks. Immediately spoon heaping tablespoons onto a parchment-lined baking sheet into 1½" mounds, spacing about 1" apart.
Step 4
Place meringues in the oven and prop the door ajar with the handle of a wooden spoon. Bake meringues until they puff slightly, crack along the sides, and feel dry on the outside but soft to the touch, 15–20 minutes. Transfer meringues to a wire rack and let cool.
Step 5
Do Ahead: Meringues can be made 2 days ahead. Store airtight at room temperature.
Leave a Review
Reviews (10)
Back to TopI love merengues but this is the first recipe for merengues that I have ever made that was a fail. I don't know if it was because of heating the egg white mixture, but they were very heavy not a light merengue at all. I have other recipes that turn out delightful every time.
Nashville
6/11/2019
I have never made meringues before but, surprisingly, these turned out well! They’re light, marshmallow-like peanut clouds that I cannot stop eating! I used a digital thermometer so I knew when my egg white mixture hit 120 degrees, otherwise I never would have known when to take it off the stove top. Will make again!
Anonymous
Miami, FL
12/7/2019
These were delicious! Lovely and marshmallowy on the inside. I made them with roasted unsalted pistachios instead, and crushed some into very fine pieces. An instant-read thermometer was really helpful. An excellent COVID-19 baking project; will probably try with other nuts and flavorings.
Anonymous
Richmond, VA
4/15/2020
Great Mother Daughter Quarantine recipe. Was so much fun to make the marshmallow fluff. Can’t wait to make again. We added pecans and mini chocolate chips.! Absolutely delish.
BxnnyBlxe
Georgia
4/26/2020
My cookies were pretty brown at 15 min of baking. I had just calibrated my oven so it wasn’t that. If I make this again, I may use the pavlova method. These tasted bland. I tried with powdered dried strawberries for more flavor but still kind of blah. I’m going to taste them again tomorrow to see if the flavor blooms over night.
Anonymous
Dallas, TX
6/26/2020
I made them as the recipe stated and I baked them for 15 minutes. They were crunchy on the outside and chewy on the inside. We couldn’t wait for them to cool so we tried them when they were still warm and again when they were cooled. They are perfect when they are cooled. I loved them, however, the family was indifferent about them. Hubby was not a fan. He said there wasn’t much to them. BUT I LOVED THEM!
Anonymous
Dallas, TX
12/23/2020
How do you use a stand mixer when the bowl is set over a saucepan of hot water? It should be a hand mixer or just use a whisk and a strong forearm....
JM-R
Louisville
3/26/2021