Recipe courtesy of Proof Bakery

Proof Bakery's Meringues

  • Level: Easy
  • Total: 3 hr 10 min
  • Prep: 10 min
  • Cook: 3 hr
  • Yield: 8 to 10 large meringues
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8 ounces egg whites

12 ounces granulated sugar

4 ounces powdered sugar, sifted

1 ounce ground dehydrated strawberries, optional


  1. Preheat the oven to 160 degrees F. Line a sheet pan with parchment paper. 
  2. Whip the egg whites to medium/stiff peaks. Gradually add the granulated sugar once the whites reach a foamy consistency. Once peak is achieved, fold the sifted powdered sugar into the meringue mixture in thirds. Then fold in the desired fillings and use large spoon to scoop the mixture onto the prepared sheet pan. Place on the center rack of the oven to dry out for 3 hours. 

Cook’s Note

Other items that can be folded into the meringue mixture in place of the dehydrated strawberries are nuts, chopped chocolate, candied fruit and spices.