Meringues are a sweet, melt-in-your-mouth treat. Impossibly light, airy, and oh so delicious. They’re the fancy pants version of cotton candy, if you ask me.
While living in Italy, I spent much of my time drooling at the windows of bakeries and pastry shops. There were always so many interesting things to try, and meringues were one of the treats that always caught my eye. For one, they came in so may pretty colors and flavors, but also…they came in such a variety of sizes! There were a few shops in Venice that made their meringues comically large, as big as a Big Mac, if not bigger. I never got around to trying one of the gigantic ones, since I am more of a little-bit-of-everything girl when it comes to pastry shopping. The meringues in Paris were quite mouth-watering as well, so it seemed like a no-brainer to make my own now that I’m back home.
Meringues are pretty easy to modify to suit your tastes. This recipe is for vanilla bean meringues, but you could certainly substitute another flavor in place of the vanilla. I like to use peppermint extract and add some pink food coloring around the holidays. Have fun with them. If you decide to make huge meringues like the shops in Venice, you’ll need to bake them for quite a bit longer.