Best 2 Meringue Cookies Or Cloud Cookies Recipes
Indulge in the delightful world of meringue, where sugary artistry meets heavenly textures. Embark on a culinary journey with our exquisite meringue cookies, also known as cloud cookies, crafted to perfection with airy peaks and delicate flavors. Discover the secrets behind these ethereal treats and unveil the culinary techniques that transform simple ingredients into culinary masterpieces.
Our meringue cookie recipes encompass a symphony of flavors and textures, catering to every palate and occasion. From classic French meringues to decadent chocolate-dipped delights, each recipe promises a unique taste experience. Explore the art of creating the perfect meringue, mastering the balance of sugar and egg whites, and achieving those coveted stiff peaks.
With step-by-step instructions and expert tips, our meringue cookie recipes ensure success for bakers of all levels. Learn the art of folding and piping meringue, creating intricate shapes and patterns that add visual appeal to these delicate cookies. Discover the secrets to achieving the perfect balance of crisp exteriors and chewy interiors, resulting in cookies that melt in your mouth.
Whether you're a seasoned baker or a novice cook, our meringue cookie recipes offer endless opportunities for creativity and indulgence. Indulge in the timeless elegance of plain meringues, dusted with powdered sugar for a touch of sweetness. Elevate your taste buds with chocolate-dipped meringues, where rich, velvety chocolate complements the airy texture of the meringue.
Embark on a culinary adventure with our collection of meringue cookie recipes, and experience the magic of these heavenly treats. From classic simplicity to decadent indulgence, our recipes will guide you in crafting delectable morsels that will impress your friends and family. So, gather your ingredients, prepare your baking sheets, and let the enchanting journey of meringue cookies begin.
MERINGUE CLOUDS
Provided by Ina Garten
Categories dessert
Time 2h30m
Yield 12 very large meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
- Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
- Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.)
MERINGUE CLOUDS
Provided by Food Network Kitchen
Categories dessert
Time 6h15m
Yield 6 clouds
Number Of Ingredients 5
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
- Scoop 6 large mounds of meringue (3/4 cup each) onto the baking sheets, leaving space between each. Using the back of a spoon, pull up the meringue to form swoops and spikes on each mound. Sprinkle with coarse sugar. Bake at 250 degrees F until dry and crisp, 4 to 5 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
Tips:
- For the best results, use fresh egg whites at room temperature.
- Make sure the mixing bowl and beaters are completely clean and free of any grease or residue.
- Beat the egg whites gradually, starting on low speed and increasing the speed as the whites begin to foam.
- Beat the egg whites until they are stiff and glossy and form stiff peaks.
- Do not overbeat the egg whites, as this can make them dry and brittle.
- Add the sugar gradually, one tablespoon at a time, while continuing to beat the egg whites.
- Continue beating until the sugar is completely dissolved and the meringue is thick and glossy.
- If you are adding flavoring, do so at the end of the beating process.
- Pipe the meringue onto a parchment paper-lined baking sheet in desired shapes.
- Bake the meringues at a low temperature (200-225°F) for 1-2 hours, or until they are dry and crisp.
Conclusion:
Meringue cookies, also known as cloud cookies, are a delicious and airy treat that can be enjoyed by people of all ages. They are easy to make and can be customized with a variety of flavors and colors. With a few simple tips and tricks, you can create perfect meringue cookies that are sure to impress your friends and family.
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