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Hello, hello! Lauren here! Hopefully, you’ve been following along with our delicious Cuban-inspired three course meal (complete with wine pairings!), but, in case you are late to the party, pull up a seat and check out the fried plantain appetizers and Cuban-style pulled pork tacos!
Now is the part in the meal that I look forward to the most – dessert! First and second courses are absolutely lovely, but there is no denying a good dessert. Lucky for you, we’ve got something super fun up our sleeves – Cuban Meringues & Riesling!
Ooh meringues, where do I even begin. They are delicious, adorable, and wildly easy to make! The process is totally mesmerizing and to be honest, making them always makes me feel really cool in the kitchen.
If you have never made meringues before, have no fear! They might look daunting, but they are (as with everything we make) deceptively easy! Try them out ahead of time, or try them with your guests, either way – they are delicious. Who cares if they aren’t perfect or if they are a little lopsided, the flavor is all that counts!
Pro tip – depending on how your dinner party is going (fabulously, I am sure) or how long you want people to stay, you can pop the meringues into the oven when you serve the entrees, or wait and elongate the evening by putting them in after dinner is over.
I like a good break in the evening to get up, re-fill the wine, and change rooms (from the dining room to the living room), but that is totally up to you! These babies don’t take long to whip up, but they take about 50 minutes to cook (depending on your oven), so plan well!
What Makes Cuban Meringues Unique?
Cuban meringues are a playful and distinctly charming take on the classic dessert. What sets them apart is their irresistible combination of crisp, golden edges and soft, marshmallowy centers that practically melt in your mouth. The use of lemon zest brightens the flavor, while vanilla adds warmth, giving each bite a balance of lightness and richness.
Unlike heavier desserts, meringues feel almost weightless, which makes them a perfect sweet treat to end a meal without overdoing it. They’re also wonderfully versatile—you can enjoy them plain, top them with fruit, or serve them alongside coffee for a little extra indulgence. Their elegant, cloud-like appearance makes them just as beautiful on the table as they are delicious to eat.
Tips for Perfect Meringues Every Time
Meringues may look fancy, but with a few tricks up your sleeve, they’re surprisingly simple to master.
- The first rule: start with squeaky-clean equipment. Any trace of grease or egg yolk will prevent your egg whites from whipping up properly. A glass or metal bowl works best—plastic tends to hold on to oils.
- Next, be patient with your mixer. Whip the egg whites slowly at first, then gradually increase the speed. You’ll want to look for stiff, glossy peaks that hold their shape. If you rub a little of the mixture between your fingers and still feel sugar granules, keep whipping until it’s completely smooth.
- Finally, remember that low and slow is the secret to baking. A cooler oven allows the meringues to dry out without browning too quickly, giving you that signature crisp shell and fluffy center. And don’t worry if they come out a little uneven—half the charm of homemade meringues is their perfectly imperfect look.
Cuban Meringues
Recipe Type:
Dessert
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Servings:
8
Ingredients
- 6 egg whites
- 1½ cups granulated sugar
- 4 tablespoons powdered sugar
- 3 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 2 teaspoons grated lemon zest
Instructions
- Preheat oven to 275 degrees.
- Use coconut oil spray to coat a 24 cup mini muffin pan.
- Using a mixer, whip egg whites until stiff peaks hold and meringue does not slide when bowl is turned upside down.
- Gradually add in both sugars, vanilla and vinegar.
- Increase speed and whip until meringue is free of any sugar grit (test by rubbing a bit between two fingers). Peaks should be stiff and glossy.
- Gently mix in the lemon zest until just combined.
- Spoon meringue into a gallon ziplock bag, seal, and cut a ½-inch opening in one of the bottom corners of the bag.
- Gently push the meringue toward the opening, and squeeze a generous portion into each cup of the pan.
- Bake meringue for 45-55 minutes, or until slightly golden on top.
- Cool and serve with a glass of Vintner's Reserve Riesling.
Pairing Wine with Cuban Meringues
Meringues may be light as air, but they carry a delicate sweetness and citrusy brightness that deserve just the right companion. That’s where Riesling comes in. Kendall-Jackson Vintner’s Reserve Riesling offers crisp acidity and fresh, fruit-forward notes that cut through the sugar while amplifying the lemon zest in the meringues. The wine’s natural balance of sweetness and freshness makes it a seamless partner—keeping each bite lively and refreshing rather than overly rich.
It’s the kind of pairing that feels celebratory yet effortless, adding a little extra sparkle to your dessert course.
