MERINGUE COOKIES
Lee's favorite cookie is the Meringue and he asked me, very nicely, if I would make him some the next time I wanted to bake some cookies. Well, today it was the first rainy day of the Fall season and of course I wanted to bake! However, meringues need a dry environment to set up well and I didn't think I would have a good result...
Provided by cassie thornburg
Categories Other Snacks
Time 1h15m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 200 degrees. Place rack in center of oven. Line a baking sheet with parchment (or you can butter and flour the sheet instead). You can form the cookies with a pastry bag fitted with a 1/2 plain tip, but I just spooned the meringue and did a little swirl on top.
- 2. In the bowl of an electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high, until the meringue holds very stiff peaks. Beat in the vanilla extract.
- 3. TIP: The meringue is done when it holds stiff peaks and when you rub a little between your fingers it does not feel gritty. If it is gritty, just keep beating!
- 4. Pipe or spoon meringue onto baking sheet. Bake for approximately 1 1/2 to 1 3/4 hours, rotating the sheet about halfway through the baking time. The meringues are done when pale in color and fairly crisp. They should remove easily from parchment paper. Turn off the oven and crack the door open. Leave the meringues in the oven to finish drying for several hours or overnight. The meringues can be covered and stored at room temperature for several days.
- 5. Makes about 10 2 1/2 inch meringues.
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Gaming Joy
gaming-j48@yahoo.comI had a little trouble getting the cookies to hold their shape. I think I might have over-beaten the egg whites.
Brandi Chatagnier
brandic@yahoo.comThese cookies were a little too sweet for my taste, but they were still good. I think I would cut the sugar in half next time.
Waligo Juma
waligoj@hotmail.comI'm not a big fan of meringue, but these cookies were surprisingly good. They were light and airy, and the sweetness was just right.
nomsa gusuluza
nomsa_g58@hotmail.comThese cookies are so light and fluffy, they're almost like clouds. I love the way they melt in my mouth.
Kamara Abdul karim
kkarim@yahoo.comI've never made meringue cookies before, but these were so easy to make. I'm definitely going to be making them again.
Nambatya Mariam
n_mariam23@gmail.comThese cookies were perfect! I made them for a party, and they were a huge hit. Everyone loved them.
Reggie Charles
reggie_c@hotmail.comI had a little trouble getting the cookies to hold their shape. I think I might have over-beaten the egg whites.
Aida Crosthwaite
aida.c@yahoo.comThese cookies were a bit too sweet for my taste. I think I would cut the sugar in half next time.
Champion Kid
champion40@yahoo.comI was a little hesitant to try this recipe because I'm not a big fan of meringue. But I'm so glad I did! These cookies were amazing. They were so light and airy, and they melted in my mouth.
Nkateko Hlongwane
nkatekohlongwane41@gmail.comThese cookies were delicious! I followed the recipe exactly, and they turned out perfectly. I will definitely be making them again.
Rohan Dhanpat
r_dhanpat61@gmail.comI've made these cookies several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Taylor Buford
buford-taylor@yahoo.comThese meringue cookies were a hit! They were so light and fluffy, and the perfect sweetness. I added a little bit of vanilla extract to the batter, and they turned out even better.