Recipe: Tasty Meringue Cookies

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Meringue Cookies. Meringue Cookie Recipes Meringue cookies are light, airy, sweet, and crisp because whipped egg whites and sugar are the base of them. With no flour they're a perfect sweet treat for those eating gluten-free. In a small bowl, mix sugars. In the bowl of an electric mixer, add egg whites. Beat until foamy, then add cream of tartar and salt.

Meringue Cookies In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Meringue is simply a light and airy mixture of whipped egg whites and sugar. There are three types of meringue: French, Swiss, and Italian meringue. You can have Meringue Cookies using 5 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Meringue Cookies

  1. Prepare 3 of egg whites.
  2. It's 1/4 tsp of tarter.
  3. Prepare 3/4 cup of fine sugar.
  4. Prepare of (or just put regular sugar in food processor).
  5. It's 1/4 tsp of vanilla extract.

The recipe for these meringue cookies are made using French meringue. In the French meringue technique, the egg whites and sugar are beat to the desired texture without any additional heat. The meringue cookies can be pretty close to each other as they won't spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space. These deliciously airy, light and low-fat meringue cookies are the perfect confection for any holiday celebration.

Meringue Cookies step by step

  1. Pre heat oven 200°f.
  2. Put the egg whites in to a mixing bowl and gradually increase the speed to about medium and wait till the eggs get fomy..
  3. Once they are fomy add the tarter. Keep beating until they have soft peaks..
  4. Now the sugar can be added. Add it slowly..
  5. After all the sugar is added bump up the mixer to high speed.
  6. Whip until it becomes super fluffy (it will look kind of like whipped cream).
  7. (Now you could either use a spoon but I used a bag) fill the bag squish it all into a corner of the bag and cut off the tip..
  8. Put decent sized dollops on the pan(I used a pan but it would be better to use wax paper. They wont slide as much.).
  9. Place them in the oven and increase heat to about 250°-300°.
  10. Once one side is browned flip.
  11. Wait until slightly browned, poke them they should be stiff.
  12. Read to serve when cooled.

Color them with McCormick Food Coloring to suit your special occasion - red and green for a yummy Christmas cookie, pink for Valentine's Day, or even blue for a baby shower - the possibilities are endless! On top of that, I didn't follow the instructions verbatim. I adapted instructions from other meringue cookie recipes to suit this recipe instead. First, beat in cream of tartar and vanilla when the egg whites become foamy; continue whipping till soft peaks form. When soft peaks form, gradually beat in sugar (a little at a time) to egg whites.