Get ready to transform your holiday dessert table with these magical, melt-in-your-mouth Christmas Cake Batter Meringues that are not just a treat, but an experience! Imagine the delightful combination of light, crispy meringues infused with festive funfetti cake mix and adorned with colorful sprinkles - these little bites of joy are about to become your new holiday obsession. Perfect for parties, gift-giving, or simply indulging in a whimsical sweet treat that captures the pure happiness of the holiday season.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 30 meringues
Ingredients
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup cake mix (funfetti recommended)
- Sprinkles (for decoration)
Instructions
- Preheat the oven to 200°F (93°C). Line two large baking sheets with parchment paper, ensuring the surface is clean and completely dry.
- In a large, clean, and dry mixing bowl, separate the egg whites, making sure no yolk is present. Allow egg whites to come to room temperature for about 15-20 minutes, which helps create better volume.
- Add cream of tartar to the egg whites and begin beating with an electric mixer on medium speed until soft peaks start to form.
- Gradually add granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase mixer speed to high and beat until stiff, glossy peaks form and the mixture becomes smooth and thick.
- Gently fold in vanilla extract and cake mix, being careful not to deflate the meringue. Fold until the cake mix is evenly distributed throughout the mixture.
- Transfer the meringue mixture to a piping bag fitted with a large star tip. If you don't have a piping bag, use a large zip-top bag with a corner cut off.
- Pipe meringue onto prepared baking sheets in
- 5-inch swirls, leaving about 1 inch of space between each meringue.
- Sprinkle additional sprinkles over the piped meringues for extra decoration.
- Place baking sheets in the preheated oven and bake for approximately 1 hour, or until meringues are dry and crisp to the touch. They should easily lift off the parchment paper.
- Turn off the oven and leave the meringues inside with the door slightly ajar for an additional 30 minutes to complete drying.
- Remove baking sheets from the oven and allow meringues to cool completely at room temperature. Store in an airtight container for up to 1 week.
Tips
- Ensure absolute cleanliness: Any trace of oil or fat can prevent egg whites from whipping properly, so use a meticulously clean, dry bowl and beaters.
- Room temperature matters: Let egg whites sit out for 15-20 minutes before beating to achieve maximum volume.
- Add sugar gradually: Slow sugar incorporation helps create stable, glossy meringue peaks.
- Avoid over-mixing: Fold cake mix and vanilla gently to maintain the meringue's delicate structure.
- Low and slow baking is key: The low 200°F temperature ensures crisp meringues without browning.
- Humidity is the enemy: Store completely cooled meringues in an airtight container to maintain their crispness.
- Get creative with decorations: Experiment with different sprinkle colors and cake mix varieties for unique variations.
Nutrition Facts
Calories: 26kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
