Recipe: Delicious Meringue Cookies

Meringue Cookies. Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels.

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. You can have Meringue Cookies using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Meringue Cookies

  1. You need 3 of large egg whites, room temperature.
  2. Prepare 1/8 tsp. of cream of tartar.
  3. Prepare 1/8 tsp. of salt.
  4. It's 2/3 cup of granulated sugar.
  5. It's 1-2 drops of food coloring (optional).
  6. Prepare of Nonpareil sprinkles (optional).

In the bowl of an electric mixer, add egg whites. Beat until foamy, then add cream of tartar and salt. 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.

Meringue Cookies step by step

  1. Preheat the oven to 225°F. Line a large baking sheet with a silicone baking mat or parchment paper and set it aside. Fit a disposable piping bag with either a rounded or a star tip and set that aside..
  2. In a large bowl (make sure it is completely clean and dry) place the egg whites, cream of tartar and salt. Use either a hand mixer or a stand mixer fitted with a whisk attachment and beat the egg white mixture on high speed for about 3 minutes or so, until soft peaks form. Then while the mixer is still running, gradually add in the sugar and continue to beat on high speed until stiff peaks form, about 2 or so more minutes. If using the food coloring, beat it in now..
  3. Use a rubber spatula to transfer the egg white mixture into the prepared piping bag..
  4. Pipe out mounds onto the prepared baking tray, raising them up as you do. They won't spread, so you can place them fairly close together. If using sprinkles, then sprinkle them over the meringue cookies now..
  5. Bake for 60 minutes, then turn the oven off but leave them in the oven for another hour or so. After that, take the tray out of the oven and let them come completely to room temperature. Serve immediately after..
  6. These can be stored covered at room temperature for up to 2 weeks..

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. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. A classic recipe for meringue cookies! The technique takes a little bit of practice, and a long time in the oven, but I'll walk you through the steps in the recipe so that you can make your own perfect meringues!

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