Meringue cookies recipe

April 27, 5:54 PMProvidence Food ExaminerDonna Diegel

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Providence Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

I HEART MERINGUE KISSES!

MERINGUE KISSES as they're sometimes called, are delightful little puffs of air that are so light, they literally melt in your mouth! Made with just 3 ingredients, it's hard to believe something so simple could be so pleasurable!

Got Egg Whites?

• If you've cooked or baked something lately that left you with a bunch of egg whites, consider making Meringue Cookies! They're super easy, but there are a few tricks to assure light and airy - not flat and gooey - meringues.
• Always preheat your oven.  
• Meringues are best when made with superfine sugar. Regular sugar can be used, but it might give the meringues a gritty texture. You can make your own superfine sugar by pulsing plain granulated white sugar in a food processor until extra fine.
• This recipe really needs an electric mixer. A stand mixer like KitchenAid is the easiest to use, allowing you to add sugar a little at a time while whipping hands-free.
• A few drops of flavored extract and food coloring make ordinary meringues extra special!
• Meringues get baked at a very low heat for a long time. Meringues need the extra time to dry out inside, so leave them in the oven after you've turned it off.
• Baking time also depends on the weather that day. Is it dry or humid in your home? If it's humid, then you'll definitely need extra time to dry them out.

Meringue Kisses Recipe

• 6 large egg whites
• 1/4 tsp cream of tartar
• 1 1/2 cup superfine sugar
• 2-3 drops of extract ~ almond, vanilla, orange, peppermint, etc. (optional)
• 2-3 drops food coloring (optional)

How To Make Meringue Cookies

• Preheat oven to 225 degrees F. Line 2 baking sheets with parchment paper.
• Fit a pastry bag with a large star or round tip and set aside.
• Using a clean, dry mixing bowl, whip egg whites on medium speed until foamy in a Kitchen Aid mixer or a similar high-speed mixer.
• Add cream of tartar and whip until meringue starts to form soft peaks.
• Add sugar a little at a time. Continue to whip until meringue forms very stiff peaks that hold their shape.
• Add extract and coloring if desired and whip just until mixed.
• Transfer to the pastry bag.
• Get creative and pipe swirls and swans and mushrooms!
• Bake at 225 degrees for 60-70 minutes, or until meringues are light in color, crisp and dry.
• Turn oven off and let the meringues sit in the oven for another hour or more.
• Cool completely. Store in an airtight container.
• Yields A LOT!

 

 

You might also enjoy these classic cookie recipes:

• Snickerdoodle Cookies Recipe
• Oatmeal Raisin Cookies Recipe
• Soft Molasses Cookie Recipe
• Peanut Butter Cookie Recipe
• Soft Sugar Cookie Recipe