MERINGUE COOKIES
Steps:
- Meringue Cookies: Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies. In the bowl of your 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 speed, until the meringue holds very stiff peaks. Beat in the vanilla. Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on sheet Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.) Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight. The meringues can be covered and stored at room temperature for several days. Makes about 10 - 2 1/2 inch (6 cm) meringues View comments on this recipe on YouTube Read more: http://www.joyofbaking.c
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #desserts #eggs-dairy #easy #kid-friendly #vegetarian #cookies-and-brownies #eggs #dietary #3-steps-or-less
You'll also love
Alli Ridoy
[email protected]I'm not a baker, but I was able to make these cookies with no problems. They turned out great!
haley Parrott
[email protected]These meringue cookies are the perfect treat for any occasion. They're easy to make and they're always a crowd-pleaser.
Gelli grace Edulsa
[email protected]These cookies were a bit too dry for my taste. I think I would add more egg whites next time.
Zubair Balouch
[email protected]I've made these cookies several times now and they're always a hit. They're so light and airy, and they have a beautiful golden brown color. I love that I can customize them with different flavors and colors.
FaizakhanG FaizakhanG
[email protected]These cookies are a bit too sweet for my taste, but they're still very good. I would recommend using less sugar next time.
Felisitas Villegas
[email protected]I love making these meringue cookies for my kids. They're so easy to make and they always turn out perfectly.
Janet Dumbar
[email protected]These meringue cookies were the perfect addition to my holiday dessert table. They were a hit with everyone!
Tsura Akihiko
[email protected]OMG! These cookies are amazing! They're so light and fluffy, and they just melt in your mouth. I can't believe how easy they were to make.
micheal alrabbah
[email protected]These cookies were a disaster! They spread out too much in the oven and they ended up being flat and crispy. I don't know what I did wrong.
rosondra compton
[email protected]I'm not a huge fan of meringue cookies, but I thought I'd give this recipe a try. I was pleasantly surprised! The cookies were light and airy, and they had a nice crispy exterior. I would definitely make these again.
Christine Fothergill
[email protected]These cookies are so easy to make and they're always a hit with my friends and family. I love that I can customize them with different flavors and colors. They're perfect for any occasion!
Popei Ivano
[email protected]I had a hard time getting the meringue to form stiff peaks. I ended up having to add more sugar than the recipe called for. The cookies turned out okay, but they weren't as light and airy as I had hoped.
AMIR.M. A
[email protected]These cookies were a bit too sweet for my taste, but they were still very good. I think I would use less sugar next time. Overall, I'm happy with the recipe.
S.R Shakil
[email protected]I've tried many meringue cookie recipes, but this one is by far the best. The cookies are perfectly crispy on the outside and chewy on the inside. They also have a beautiful golden brown color. I highly recommend this recipe!
Jakey Gama
[email protected]These meringue cookies are a dream! They are so light and airy, and they melt in your mouth. I love the delicate flavor of the vanilla and the crispy exterior. I will definitely be making these again and again.