Meringue Cookie Recipe
Nothing beats old-fashioned meringues when it comes to special treats. Meringue cookies almost melt in your mouth. They are nice and crisp on the outside. They are mostly eaten for dessert.
Meringue cookies maybe of different types such as chocolate, jam, almond, raspberry etc.
Meringue cookies need merely 2 main ingredients: vigorously beaten egg whites and superfine castor sugar. Separate the egg portions. It is easier to do so when the eggs are cold. Cover the whites of eggs and allow them to come to room temperature before using them. Egg yolks are not required.
While making meringue cookies….REMEMBER
- The standard ratio when making hard meringues is 1/4 cup white sugar granules PER egg white. This gives the meringue its crispness. Add gradually to avoid clouts
- Cream of tartar is used while beating the egg whites to stabilize them and allows them to reach maximum volume.
- Do not use wax paper. Meringue sticks to wax paper. Use parchment paper instead.
- Avoid opening the oven door during the first half of the baking time, so that the meringues do not crack.
You will need:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup (150 grams) superfine or caster sugar
- 1/4 teaspoon vanilla extract (pure)
- Garnish:
- 1/4 cup shaved almonds
Procedure:
- Preheat oven to 200 F and keep the rack in the center of your oven. Line a baking sheet with parchment paper.
- Beat the egg whites until foamy. Add to this the cream of tartar and continue beating the whites until they hold soft peaks. Add the sugar, a little by little, and continue to beat until the meringue holds very stiff peaks.
- Beat in the vanilla extract.
- Place a little of the meringue on the underside of each corner of the parchment paper before placing cookies on cookie sheet. This will prevent the paper from sliding. Place the meringue to a pastry bag fitted with a couple of centimeters tip. Pipe 2 1/2 inch rounds of meringue in a line on the prepared baking sheet. Alternatively, place scoops of mounds of meringue, onto the prepared sheets.
- Garnish with a few shaved almonds, if desired.
- Bake the meringues for approximately 90 – 105 minutes, rotating the baking sheet from front to back (about half way through) to ensure even baking. Else, use the convection mode for equal baking The meringues are done when they are pale in color and fairly crisp. Turn off the oven and leave the meringues in the oven to finish drying overnight.
Makes about a dozen – 2 1/2 inch (6 cm) meringues
BON APPETIT!!!
- Sherry Italia.
Tags: cookies, desserts, meringue, meringue cookie recipes, meringue cookies, Recipes, recipes for meringue cookies
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