Buzz
Meringue is usually considered a sweet treat, but it doesn’t need to be. With just egg whites and a dash of acid, it’s clear that meringue doesn’t have to be sweet—unless you add sugar. Skip the sugar, and meringue can be turned into a light, crispy snack or a savory meal component.
Since meringue is mostly egg whites, you can leave out the sugar, which isn't needed for whipping or stabilizing it. Adding cream of tartar will reduce the PH of the mixture and help stabilize the meringue. After that, you can season it however you wish, as long as you avoid adding oils and fats, which could compromise the structure.
My savory meringue chip recipe offers a delicious, fat-free, and gluten-free snack that works well on its own or as a crispy topping for any dish. Unlike sweet meringue cookies, these chips are light and tender, starting out crispy and melting in your mouth, leaving just the flavor of the bold spices you choose to add.
How to prepare savory meringue chips.
Start with a clean mixing bowl and whisk attachment (or a manual whisk if you prefer doing it by hand). Add the egg whites and whisk until a light foam forms. Sprinkle in the cream of tartar and salt. Continue whisking at high speed until the mixture reaches the firm peak stage. Use a rubber spatula to gently fold in any dry herbs or seasonings, such as smoked paprika, garlic powder, and onion powder, that you like.
On a parchment-lined baking sheet, spread the meringue evenly into a layer about an inch thick. Optionally, you can sprinkle sesame seeds on top, as I did, or use a different type of seed if you prefer. Bake the meringue at 200°F for an hour and 20 minutes. After the time is up, turn off the oven and prop the oven door open with an oven mitt or a folded towel to let the meringue cool and dry slowly for an extra hour. The meringue should be crisp without much color when done.
After preparing your meal, whether it's dinner, soup, or a salad, crumble the meringue into small pieces or chips to sprinkle on top of your salad right before serving. Store any leftover meringue in a tightly closed container on the counter. If kept dry, the meringue chips will stay fresh for about a week.
Below is my version of the meringue chip recipe, but feel free to substitute your preferred spices to make it your own.
Savory Meringue Chips Recipe
Ingredients:
3 egg whites
¼ teaspoon of cream of tartar
¼ teaspoon of salt
⅛ teaspoon of garlic powder
⅛ teaspoon of onion powder
⅛ teaspoon of smoked paprika
Optional sesame seeds for sprinkling on top
1. Preheat the oven to 200°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
2. In a clean bowl, whisk the egg whites with a clean whisk attachment until they start to foam. Add the cream of tartar and salt, and continue whisking until stiff peaks form in the meringue.
3. Carefully fold in the seasonings. Spread the meringue onto the prepared baking sheet, creating an even layer about one inch thick. Sprinkle sesame seeds on top if desired.
4. Bake for one hour. Once done, crack open the oven door and allow the meringue to dry and cool for an additional hour. Break the meringue into pieces and use them to top dishes like couscous, steak, salad, or enjoy as a snack on their own.
