Sunday, May 8, 2011

Meringue Cookies

Delicious Meringue Cookie
Are you wondering what to do with egg whites you have stored in your freezer?  I made these meringue cookies the other day in recognition of National Egg Month.  Yes, May is National Egg Month. 

There are just four ingredients and the eggs are the star ingredient.  I had quite a few frozen egg whites that I wanted to use and they worked perfectly in this recipe.





These cookies are amazing in their simplicity and are easy as can be to make.  They have a crisp exterior texture,  but are soft and sweet inside.

Go ahead, treat yourself!

The Meringue Cookie Ingredients


Meringue Cookies

  • 3 large egg whites (I used frozen egg whites I had in my freezer)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup ) superfine sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor)
  • 1/4 teaspoon pure vanilla extract, or almond extract

Bring your egg whites to room temperature.  Beat the eggs in the bowl of your electric mixer with the whisk attachment until frothy.  Add the cream of tartar. 



Beat the eggs and cream of tartar until they begin to thicken.  Add the sugar slowly.  Continue beating until you get stiff peaks.  Add the vanilla or almond extract.  Be careful if you are using almond extract.  A little goes a long way.  Check the meringue by rubbing some between your fingertips.  You want to be sure there are no grains of sugar.  Keep beating if you feel some grains.

You Can See The Stiff Peaks


You can either spoon the meringue onto a parchment paper lined baking sheet or use a piping bag.  I used a piping bag because I thought it would make a prettier cookie.

Using A Piping Bag
 
Preheat the oven to 200 degrees F.  Pipe or spoon approximately 10-12 cookies onto the sheet. 

Pretty Cookies Ready for The Oven

Place the baking sheet in the center of the oven and bake for between 90 minutes to 1 hour and 45 minutes.  You want the cookies to be crisp on the outside and soft on the inside.  Mine cooked for the full hour and 45 minutes, but in your oven the timing may be different.  They are ready when they release easily from the parchment paper.

They Are Ready When They Easily Release from The Parchment Paper


You can click the link for the printable Meringue Cookie Recipe.

Enjoy!

3 comments:

  1. Aww man! I got all excited when you said there were only 4 ingredients....then I realized that I was missing the Cream de Tartar. Can I substitute something else for it? If not, I guess I have to head to the supermarket! Happy Mother's Day!

    ReplyDelete
  2. Sorry, Pro Diva, I can't recommend any substitution for the cream of tartar. You'll need to bite the bullet and buy it. The good news is that is has a very long shelf life.

    ReplyDelete
  3. Hi Donna: My kids beg me to buy these cookies at the store. They look like something even I could do. I was at BBCBOS, and am visiting all the bloggers.

    ReplyDelete

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