I make meringue frequently and occasionally have some leftover meringue. So, I’m going to share some of my favorite dishes that I make with leftover meringue.
Dessert Inspiration For Leftover Meringue
- Meringue nests: Make your meringue and then pipe it into little nests on a cookie sheet lined with parchment paper. Bake them in the oven at 350 degrees Fahrenheit for about an hour or until they are dry and crisp on the outside. Or, you can use a brownie or cookie cutter to cut them out of the dough.
- Meringue buttercream: If you have any leftover meringue, this is the way that I like to use it. Use about 2 cups of meringue for each batch of buttercream that you want to make and beat it for 10 minutes until it’s light and fluffy. It’s very custard-like so it will be smooth and creamy if chilled but still soft enough if not refrigerated.
- Raspberry meringue tarts: I love this recipe because you can use your leftover meringue to make neat little buttercream cups. Use a half pint (8 oz.) or quart (16 oz.) of raspberries per batch. Mash them up, drizzle some sugar over them, and add a few dollops of buttercream. Then pipe the rest of the buttercream inside a cupcake tin and pop it in the fridge for about an hour or so to firm up. You can top them with some more fresh fruit, crumble them up and sprinkle them on top of a tart, or just eat them as is.
- Cheesecake filling: Use your leftover meringue to add some fluff to cheesecakes and pies. It can be piped into the center of a store-bought cheesecake before it comes out of the oven, or you can make your own crust from pie crust dough and line your pie pan with it. Then, bake it and pipe the meringue on top. I like to add a few drops of lemon juice to mine because I think it helps make them a little bit tangier.
- Meringue Ice Cream: I’ve never actually made this, but my mom used to make it. You make your meringue, and then pipe it onto a cookie sheet lined with parchment paper and bake it at 350 degrees F, but after about an hour, you flip the whole thing over. It’s supposed to be very flaky like a pie crust. I think that you can pipe the meringue into little rounds as well to make a barrier for each scoop of ice cream or sorbet. Then just add whatever flavors you want. You could even use fruit flavors in your meringue!
- Meringue pie: Sometimes, I’ll make a pie crust and use it to make a meringue pie. It’s great for pecan pies, too. Just brush the crust with a little beaten egg white and then top it with leftover meringue. Bake it at 350 degrees F for about 20 minutes or until the edges are golden brown and you can barely tell there’s any egg white in there at all.
- Pavlova: If you’re in the mood for something light and crunchy, make yourself a pavlova! This recipe is a little time-consuming and will require that you have some patience, but it’s really not difficult to make. I’ve never tried it with leftover meringue, but I think it would be great for this particular recipe.
- Meringue “Sandwiches”: One way that you can use up leftover meringue two-at-a-time is to turn them into little sandwiches. For this, you are going to want to use some kind of dip that compliments the flavor of the meringues that you made, such as vanilla or chocolate. You will want to dip the bottom of one meringue into this chocolate, then stick the other meringue to this side. You can line the chocolate-covered area with graham crackers, peppermint, sprinkles, or other toppings to add texture and flavor to it. All you have to do now is put it in the fridge so the chocolate can solidify and you will have the perfect little dessert sandwiches. The versatility of meringue allows for a wide range of flavors and combinations of ingredients for these sandwiches, allowing for a lot of experimentation with your leftover meringue.
- Meringue Cookies: Depending on whether or not the meringue has set and hardened yet, you can incorporate it into a cookie mix. It may take some finessing to adjust the cookie recipe for the meringue replacement, as it works as a substitute for eggs and the sweetness of it may mean that you want to use less sugar, but if you can get it right, it can add a unique texture to your cookies that you may have never tried before. If you want to take on a new baking project, learning how to use meringue for cookies can be a worthy goal to try and tackle. Some people find that meringue cookies are far better than using the standard egg, especially if you prefer to use egg whites only in your cookies to begin with.
- Cake, Pie, and Tart Toppers: If you have ever seen the cakes in the bakery portion of supermarkets you usually see dollops of frosting that are much the same shape as the meringue desserts that you make. This can make for an interesting connection. If you are in the mood for a beautifully decorated pie, cake, or tart, you can consider flavoring the meringue you have into a complementary flavor and using them as toppers. The shape that they have when they are fully done is just right to be useful and nonobstructive, and the fact that they take on flavors and food coloring so well means that they can be easy to add in terms of design, allowing you to express a little bit more of your creative side.
- Meringue Roulade: If you are up for a unique challenge for your meringue, you could consider making meringue roulade. This is a dessert that makes use of your standard meringue candy and adds cream to it for the contrast of textures and flavors. Most people will add fruits and nuts to this, as these naturally complement the palate. The way you make it is by essentially rolling the meringue along with the cream into a roll not unlike a yule log along with the fruit and nuts for a relatively healthy dessert, making another fun project to work on.
- Meringue Cake: It is completely possible for you to make a cake fully out of meringue. Meringue cake makes use of the meringue being the “meat” of the cake, rather than just the frosting or the topping to it. These cakes are usually much smaller than a standard cake, but are often the perfect size for a single-person treat. The basic idea of a meringue cake is rather than one dollop of the meringue into its standard shape, you form them into a more cake-like shape, combining six or so of the dollops into one mound that you can then top with fruits and nuts to your liking.
Meringues are a great treat for many people on their own, but they are also an excellent starting point for a lot of other desserts. The unique texture and the fact that you can freely decorate them make them a really good way to incorporate your creativity into something that you know is going to be delicious anyway.