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Merengue

Merengue

Merengue is an absolute Cuban staple. If you are Cuban and grew up in Miami heading to a birthday party or Baptism, or any family gathering there was a 99% chance that one of the dessert options was going to have 1-3 desserts that consisted of Merengue in some way shape or form.

Everyone had an Abuela, mom, or Tia that could make the best mergenuitos on the block. There were the notorious rum cakes with Merengue Frosting (like our Rum Cake that you can find HERE). Finally, there was of course the Tres Leches. Arguably the Holy Trinity of Cuban desserts.

So if you have never made it, Merengue is pretty intimidating. Merengue is actually much easier to make than it seems. This Merengue recipe is made in the style of swiss merengue. It’s the easiest method and has the most gorgeous shine.

Below you can see that it is not yet torched, but you can torch it to give it that burnt edge, which helps tame the sweetness, or you can leave it as is so it looks clean and classic.

Don’t let the Cuban Holy Trinity of dessert stop you from putting merengue on anything your heart desires. Honestly, while it is perfect for our Rum Cake, as merenguitos, or on top of a Tres Leches, it would honestly be delicious on anything.

Merengue

Recipe by Abuela's CounterCourse: DessertCuisine: CubanDifficulty: Easy
Servings

10

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 6 egg whites 

  • 1.5 cups sugar 

  • 1 tablespoon of vanilla

  • ¼ teaspoon cream of tarter

  • ¼ teaspoon salt

Directions

  • Set up a double boiler by filling a pot halfway withnwater. Heat to medium so it can simmer.
    ***Be sure to use a glass bowl that is large enough to fit over the sides of the pot. 
  • Place the egg whites in the glass bowl and begin to beat with a hand held mixer on high. Beat for 3-5
    minutes until they begin to foam up and begin to turn opaque.
  • Lower the heat so the water in the pot is simmering. Place the bowl of beaten eggwhites over the
    simmering water. Turn mixer on high and beat the eggs while they are still warmed by the water.
  • Very slowly sprinkle in the salt and sugar. Beat until the mixture forms stiff peaks, is glossy and triples in size. This will take at least 7-10 minutes so be patient. 
  • Remove from the heat but continue beating. Add the cream of tarter and vanilla and beat just until
    combined.
  • You can use merengue with tres leches, cakes, merenguitos, and HERE is our Rum Cake Recipe one more time :).

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