Recipe: Appetizing Snowy mountain meringue cookies

Snowy mountain meringue cookies. Remove to wire racks to cool completely. Meanwhile, in a microwave, melt white baking chips; stir until smooth. Dip cookie tops in melted chips; sprinkle with nonpareils.

Snowy mountain meringue cookies In bowl, combine flour, baking powder, and salt and mix together. What is an easy meringue cookie recipe. My meringue cookie recipe is super easy. You can cook Snowy mountain meringue cookies using 7 ingredients and 15 steps. Here is how you cook it.

Ingredients of Snowy mountain meringue cookies

  1. Prepare 4 of egg whites.
  2. You need 1/2 tsp. of Cream of tartar.
  3. It's 1/4 tsp of salt.
  4. It's 1/2 tsp. of Flavoring of choice vanilla, cinimon, mint.
  5. You need 1/2 cup of powdered sugar.
  6. You need 1/2 cup of granulated sugar.
  7. Prepare 3-5 drops of desired food coloring (optional).

The key to a perfect meringue cookie recipe isn't in the ingredients, it's in the baking (if you can call it that), it's more like a dehydration process. Just bring a couple of inches of water to a simmer in a pot. Remove from pans to wire racks to cool completely. In a small bowl, mix confectioners' sugar and enough creme de menthe to reach a spreading consistency.

Snowy mountain meringue cookies step by step

  1. Preheat oven to 250 degrees Fahrenheit.
  2. In a bowl mix together the two types of sugar until evenly mixed.
  3. With a stand or hand mixer whip the egg whites until foamy 3-5 min on medium speed.
  4. Add th salt and cream of tartar and mix for about 3 min on medium speed.
  5. While continuing to mix slowly add tablespoons of the sugar mixture pausing to scrape the sides of the bowl and gold into the mix, increasing mixer speed as mixture thickens, continue until all of the sugar is mixed about 4-5 minuets.
  6. Keep mixing until you produce thick and stiff peaks 7-9 minuets.
  7. Add the flavoring and the optional food coloring at this stage and mix well 3-4 minuets.
  8. Next use a plastic ziplock bag to pipe the mix onto a a parchment lined pan.
  9. I use a sealed ziplock bad while I pipe to prevent the mix from escaping at the top.
  10. Use a cup with the bag draped over the sides to add the mixture to the bad with less mess.
  11. Use a circular wrist motion to make the peaks.
  12. With the extra mixture make the smaller cookies as pictured above.
  13. Bake the cookies for 2-2.5 hours or until they brown or darken in color.
  14. Pull the cookies out and allow to cool and enjoy.
  15. Note these cookies don’t do well with high humidity, so store in a dry air tight container..

Spread evenly on bottoms of half of the cookies; cover with remaining. These baked meringue cookies are crisp, sweet, & light as a cloud! Plus, lots of tips on how to make meringue that's stiff and fluffy as can be. So I put this post together for you yesterday. Meringue Cookie Recipes Meringue cookies are light, airy, sweet, and crisp because whipped egg whites and sugar are the base of them.

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