Oh yum! It’s been a minute since I enjoyed these sweet, crisp, lighter-than-air treats, so it’s about time, doncha think?
Meringue cookies were once a staple at fancy little gatherings like wedding and baby showers, recitals and receptions. No wonder, they come together pretty quickly - if you don’t count the hour plus they need to spend in a warm oven - and go down very easily!
They contain no flour or nuts so good for those who are intolerant of gluten and tree nuts - a shame if one has egg allergies though - and (I’ve heard) have only about 25 calories per cookie, so not going to bust anyone’s diet or New Year’s resolution!
There’s a short list of ingredients. The only one you may not have in a reasonably stocked pantry is the cream of tartar, which is important to stablize the egg whites so you get nice peaks. Not a lot of recipes call for it these days, but it’s also used in home-made playdough, so kitchens with kiddos will find another use!
You’ll want to use a metal or glass bowl to whip the egg whites, making sure it is absolutely dry when you begin. Also, separate the yolks from the whites over one bowl then transfer to your mixing bowl, even a bit of egg yolk can wreak havoc on your meringue, and cause it not to set as firmly as needed.
This recipe calls for 4 egg whites, and fluffs up enough to pipe about 72 little clouds of yum.
Ingredients:
4 egg whites - room temp
1/2 teaspoon of Cream of Tartar
1/2 teaspoon salt
1 teaspoon vanilla (use clear for white meringues)
1 cup granulated sugar
Directions:
Preheat oven to 225 degrees F
Line two baking trays with parchment paper (place a dollop of meringue under each before piping to hold in place.)
Place room-temperature egg whites in a metal or glass mixing bowl, use whip attachment on stand or hand mixer to mix into a froth.
Add Cream of Tartar and Salt to frothy eggs, continue whipping until soft peaks form.
Add Vanilla to soft peak meringue, combine well.
Begin adding sugar a little at a time to soft meringue, never adding more than the meringue can hold on the top (should not be heavy enough to sink) continue whipping and adding sugar until the cup is fully incorporated and the meringue is holding a stiff peak.
Transfer meringue to piping bag with large star piping tip. Pipe in rows leaving a little space in between for air to circulate.
Bake at 225 degrees for 1 hour. Leave meringues in place, turn off oven and allow to cool.
Meringues should be crisp all the way through. Test. If they still have moisture in the middle, return to 200 degree oven until crisp throughout.
Store in air-tight container until serving. (Meringues draw moisture and become chewy if left unsealed.)
You can also add flavors and colors! Try lemon or peppermint as the season or occasion calls for, or even dip your cooled meringues in chocolate. Mmmmmm.