Adriana and I love meringue cookies and can eat a box a day. No judgment please! 🤪
We invite you to partake in the creation of these sweet and delicious meringue cookies.
The process involves carefully whipping egg whites to achieve that perfect soft peak consistency, gradually incorporating sugar to create a glossy, stable meringue. The addition of flavors and colors is a wonderful opportunity to personalize your creations, adding a touch of creativity to these naturally gluten-free delights. Once piped onto a baking sheet and baked to perfection, the result is a delightful treat that shatters delicately upon first bite. Whether enjoyed on their own or as part of a beautifully presented dessert, these meringue cookies are sure to enchant your taste buds and those of your lucky guests. Join us and embark on this journey of delectable sensations!
Easy Meringue Cookies
INGREDIENTS:
- 3 medium eggs [whites only]
- 1/4 teaspoon cream of tartar
- pinch of salt
- 1/2 cup of granulated sugar
Equipment: standing mixer, whisk attachment, piping bag, star tip, parchment paper, 2 cookie sheets.
TIPS:
- If you do not have a piping bag and tip, you can use a Ziploc bag and just cut off the corner about 1/2 inch. You can also use a small spoon and free form them. Make it your own – have fun.
- You can use cold or room temperature egg whites.
- Store the cookies in an airtight container for up to 2 weeks.
- Feel free to add vanilla or almond extract for more flavor.
DIRECTIONS:
- Preheat your oven to 225 degrees F and line a cookie sheet with parchment paper.
- Separate the egg whites carefully into the mixing bowl.
- Beat the egg whites on medium speed for about 2 minutes.
- Add the cream of tartar and a pinch of salt.
- When the mixture starts to foam, slowly increase speed and gradually add the sugar. One tablespoon at a time.
- Once the meringue starts forming and it looks thick and shiny, about 5-7 minutes, turn the mixer off but slowly.
- Spoon the meringue into a piping bag [see tips above] with a star tip and pipe it into a swirl one cookie at a time; about 2 inches apart.
- Place the baking sheet into the preheated oven and bake for about 45 minutes. Check on it at about 30 minutes to make sure it did not start browning. You want the cookies to be light and airy but not burned.
- Turn the oven off and leave the cookies in the warm oven to dry out for another 1-2 hours. You will know they are ready when you try to take them off the parchment paper and they easily come off. If they are stuck, they need more time. Otherwise they will be chewy.
Enjoy.
