Meringue is typically slotted into dessert category, but it doesn’t have to be. Considering the short list of ingredients—egg whites and a touch of acid—it’s clear there’s nothing innately sweet, aat least until you add a pile of sugar. So don’t. Meringue can form the basis of a light and crunchy snack or serve as a meal component that’s full-on savory.
Since meringue is mostly made of eggwhites, it is possible to omit the added sugar. It isn’t needed for whipping, or even for stability. It is a common practice to add a little cream of tartar. You can also find out more about us on our website. Reduce the pH of the mixture You can now season the meringue however you like (except for adding oils or fats which will destroy the structure).
My recipe for savory meringues chips is a wonderful fat-free and gluten-free snack. It can be enjoyed on its’ own or used as a topping for dishes that would benefit from a crisp, flavorful crunch. These chips are not as dense or hard as the sweet meringue cookie you might have eaten in the past. They are light and fluffy. The chips start off crispy, but completely dissolve in your mouth. They only leave behind the bold flavors you added.
How to make savory meringue chips
Credit: Allie Chanthorn Reinmann
Starting with a clean mixing bowl and whisk attachment (or a manual whisk, if you’re doing things by hand). Add the whites to the bowl and whisk until you get a light foam. Sprinkle the cream of Tartar and salt. Continue whipping high-speed until you reach your desired thickness. Firm peak stage. Use a rubber spatula to gently fold any herbs or seasonings that you desire. I used smoked-paprika powder, garlic powder and onion powder.
Spread out the meringue on a baking sheet covered with parchment. The layer should be an inch thick. You can choose to top the layer with sesame or another seed. Bake the meringue for an hour and 20 minutes in a 200°F oven. Turn off the oven after the cooking time and put an oven mitt, or a folded up towel inside the oven door. Allow the meringue to continue cooling and drying in this way for an extra hour. The meringue must be crisp and without much color.
Once you’ve made dinner, soup, or a salad—and just before eating—break the meringue into chips, or smaller bits and pieces to scatter over a salad. Any remaining meringue should be kept in a tightly-sealed container on your countertop. The meringue will last for about a week as long as they are kept dry.
You can use any spice you want to make my recipe for meringue chips.
Savory Meringue chips Recipe
3 Egg Whites
¼ teaspoon cream of tartar
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon smoked paprika
Optional: Sprinkle sesame seeds on top
1. Preheat the oven to bake at 200°F. Line a baking tray with parchment paper, silicone baking mats or a silicone baking mat.
2. Whip egg whites with a clean attachment in a bowl. Continue to whip until foam appears. Sprinkle the cream tartar and salt. Whisk the meringue until it reaches a firm peak.
3. Stir in the seasonings gently. Spread out the meringue in an even layer of about 1 inch thickness on a parchment-lined baking sheet. Sprinkle sesame seed on top.
4. Bake it for one hour. Let the meringue continue to cool and dry by opening the door. You can use the pieces to top couscous and salads, or add them as a topping for steaks, couscous.