Ingredients (about 30 meringues)

  • 9 pistils (27 saffron stigmas) 
  • 3 egg whites
  • 160 g of sugar
  • 1 ml of cream of tartar


  • 24 hours in advance. 
    • Grind your saffron with a little sugar, in a mortar.
    • Add to your egg whites to infuse in the refrigerator.

  • Place the rack in the middle of the oven. Preheat to 100ºC (200ºF)
  • Cover a baking sheet with parchment paper.
  • In the top of a double boiler or in a bowl, off the heat, beat the sugar, cream of tartar and egg whites with a whisk.
  • Place over simmering water and whisk continuously until sugar is melted. Do not touch the water to avoid overcooking the egg whites. Remove from heat when sugar is completely melted.
  • Using an electric mixer, beat your egg whites until stiff peaks form.
  • Transfer to a pastry bag or with a spoon, place whipped portions of egg whites directly on the baking sheet. 
  • Bake for about 2 hours until they no longer stick to the parchment paper. Do not overcook, as they will split (not as pretty).
  • Close the oven.  Let stand for at least two hours. Meringues should be crisp before eating.