|Delicious Meringue Cookie|
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|
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.