Meringue cookies are one of the most beloved cookie recipes around. They are light and fluffy and come in a variety of flavors. Making meringue cookies is fun for experienced and novice bakers alike!
Using only a few essential ingredients, you can customize these sweet treats any way you like – adding flavor extracts to the batter or decorating them with melted chocolate chips and other toppings after they have cooked. Providing you carefully adhere to the instructions and have patience while they bake slowly at low temperatures in your oven – you’ll end up with delicious meringues that everyone will love! Enjoy!
Contents
What is a Meringue Cookie?
Meringue is a cookie made from cornstarch, sugar, egg whites, and cream of tartar. It is typically baked for several hours at low temperatures until the outside is dry and crunchy, but the interior is still soft. The meringue can be flavored with extracts such as vanilla or lemon and often comes in colorful hues like pink or yellow.
How Can You Decorate Meringue Cookies?
While plain meringue cookies are delicious, you can decorate them with melted chocolate chips or royal icing for special occasions like birthdays or holidays. For added flavor, you can sprinkle chopped nuts, shredded coconut flakes, crushed candy cane pieces, etc., over the melted chocolate before it cools off completely.
Can You Store meringue Cookies?
Yes! You definitely can store them. As these delicious sweets are crisp at room temperature, you can keep them in an airtight container. You need to control meringue cookies stored away from moisture and heat because they can soften these sweet treats.
More Dessert Recipes
Meringue Cookies
Ingredients
- 3 large egg whites
- 1½ tsp clear vanilla extract Feel free to use the extracts of your choiceinstead of vanilla extract
- ¼ tsp cream of tartar
- pinch salt
- ⅔ cup white sugar
Instructions
- Preheat your oven to 250 °F.
- Line 2-3 large-sized cookie sheets withparchment paper.
- In a large-sized glass bowl, add egg whitesand set aside at room temperature for about 30 minutes.
- In the bowl of egg whites, vanilla extractcream of tartar and salt and with anelectric mixer, beat on medium speed until frothy.
- Slowly, add sugar and whisk until blendedthoroughly.
- Now, beat on high speed until stiff glossypeaks form.
- Transfer the whipped egg white mixture into apastry bag, fitted with a large round tip.
- Pipe swirls onto the prepared cookie sheetsabout 2-inch apart.
- Bake for approximately 40-45 minutes.
- Turn off the oven but leave the cookie sheetsin the oven for about 1 hour (Let the oven door close).
- Remove the cookie sheets from oven and placeonto the wire racks to cool completely.
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