Have you ever had a meringue cookie? If not, YOU ARE MISSING OUT!
Meringue cookies are heavenly and addicting. When I make meringue cookies I cannot help but to sneak tastes before and after I bake them. They're light, fluffy, delicate and melt in your mouth; I like to call them cotton candy bites.
The nice thing about meringues is that you can pipe them however you would like. You can make big swirls like you would on top of cupcakes, heart shapes, rosettes, or french swirls... you get the idea. Here I used a large star tip and below I used a large open tip (plain circle).
Whether you are a beginner or looking for a simple vanilla meringue, your search is over, this is the recipe you want ;-)
MERINGUE COOKIE TIPS
Don't rush it. Expect to have the beater on for ~ 10 minutes.
Use an electric hand mixer or electric stand up mixer - the wisk or beater attachments will work.
Do not use tools or bowls that have any fat products or grease residue. (Glass and stainless steal bowls are highly recommended.)
Yes, you use granulated sugar.
SERIOUSLY, gradually add very small amounts of sugar at a time. The meringue mixture should feel silky smooth when rubbed between your fingers; if it's gritty then you added the sugar too quickly.
Use room temperature egg whites.
Do not use egg whites that have any bits of egg yolk.
3 large Egg Whites
3/4 cups of Granulated Sugar
1 tspn Pure Vanilla Extract
1/4 tspn Cream of Tarter
1/8 tspn Salt
Preheat your oven to 215 degrees F.
Beat egg whites until frothy (when it looks like lots of bubbles).
Beat in Vanilla Extract, Salt and Cream of Tarter.
Put the mixer setting on medium-high.
SLOWLY and GRADUALLY beat in sugar until fully incorporated (this should take about 10 minutes).
You will know you are done with the mixture has turned white and fluffy and holds "STIFF PEAKS" (like the top of a Hershey Kiss).
Now you can fold in gel food coloring with a spatula or stripe your bag (how I made colorful stripes on my cookies),
Fill your piping bag and pipe your kisses onto cookie sheets lined with parchment paper.
Bake your meringues for 60 - 90 minutes, depending on the size you made. (The meringue should not brown. The outside should feel dry to the touch and it should easily peel off the paper- if it doesn't they need to keep baking.)
Allow your meringue cookies to cool completely before enjoying.
*Store in an air tight container at room temperature for up to 3 days.
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