Meringue Cookies Recipe

Watch the video below for the recipe.

Meringue cookies are light and airy. They are perfect during the holidays. A hint of vanilla makes them crispy.

One winter, I baked these cookies. I remember the cold, dry air. My family loved them. It showed me why I love baking them.

Getting the stiff peaks in the batter is like a win. But, watch out for humidity. Use clean, dry tools. They will help a lot.

Ingredients and Preparation Steps

Start by getting the right meringue cookie ingredients. You’ll need:

• 4 egg whites, at room temperature
• 1 cup of granulated sugar
• 1/4 teaspoon of cream of tartar
• A pinch of salt
• 1 teaspoon of vanilla extract

Next, make sure you have needed tools for the preparation for meringue. These tools are:

• A large piping bag and a preferred piping tip, like the Ateco 846
• A stand mixer or a hand mixer
• Baking sheets lined with parchment paper

Before mixing, preheat your oven to 200°F. Line baking sheets with parchment paper.

Ready to mix the ingredients. Be sure no egg yolk is in the whites. Use a clean, dry bowl for best results.

Have all meringue cookie ingredients and tools ready. Now, mix egg whites and cream of tartar. Beat slowly until the mix gets foamy.

Add sugar a bit at a time. Mix well between each addition. This makes the mix smooth.

Keep mixing until you see stiff peaks. This means your mix is ready.

Put the mix in a piping bag with a tip. Now, meringue piping on the sheets. Bake to make the cookies.

Following these steps ensures your meringue cookies are perfect. You’re all set for the next baking steps.

Step-by-Step Instructions for Making Perfect Meringue Cookies

Start by beating the egg whites, cream of tartar, and salt until it’s foamy. Make sure your bowl and beaters are clean. They shouldn’t have any greasy spots or water on them.

Add sugar slowly while you keep beating. This helps your mix get to the right texture. Keep on beating until it’s thick and shiny. When you lift the beaters, the peaks should not fall over.

Now, gently mix in the vanilla or other flavors you like. If you’re adding color, do it carefully. You don’t want to lose the fluffy mix. Put the mix into a piping bag with a tip, like the Ateco 846. Pipe it onto a lined baking sheet.

Turn your oven to 200°F. Bake the cookies slowly for 1.5 to 2 hours. This makes them crispy and light. After baking, turn off the heat but leave the cookies inside to cool.

FAQ

What are the key ingredients for making meringue cookies?

You need egg whites, granulated sugar, cream of tartar, salt, and vanilla extract.

Why is it important to have clean utensils when making meringue?

Clean tools are key. Grease or moisture stops the egg whites from whipping right.

How does humidity affect the preparation of meringue cookies?

Humidity makes it hard for egg whites to peak well and can make meringues weep. Winter’s dry air is better for meringues.

What is the ideal temperature for baking meringue cookies?

The best temperature is 200-225°F. This keeps the meringues from browning.

How do I know when my meringue mixture is ready for piping?

Your mix is ready when it looks thick, shiny, and stiff peaks hold up the beaters.

Can I add flavors or colors to my meringue cookies?

Yes, add vanilla or other flavors. Use gel food colors to keep your mix from getting wet.

What piping tip should I use for meringue cookies?

Try a big piping bag with tip Ateco 846 for perfect, even meringue cookies.

How do I ensure that the sugar is fully dissolved in my meringue mixture?

Add sugar slowly while beating. Keep beating until sugar feels smooth, not grainy, between your fingers.

What is the best way to cool meringue cookies after baking?

Turn off the oven and crack the door open. Let the meringues cool in there. This makes them crispy.

Source Links

• https://sugarspunrun.com/meringue-cookie-recipe/
• https://preppykitchen.com/meringue-cookies/
• https://www.allrecipes.com/recipe/9847/meringue-cookies/