Meringue cookies. Meringue Cookie Recipes Meringue cookies are light, airy, sweet, and crisp because whipped egg whites and sugar are the base of them. With no flour they're a perfect sweet treat for those eating gluten-free. In a small bowl, mix sugars. In the bowl of an electric mixer, add egg whites. Beat until foamy, then add cream of tartar and salt.

Meringue cookies can be piped using a large star tip or large round tip. Pipe mounds, rounds, or little rosettes. In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. You can have Meringue cookies using 6 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Meringue cookies

It's 1 of egg white.
You need 50 gms of castor sugar.
It's 1/3 tsp of vanilla extract.
Prepare 1 cup of Whipped cream.
It's 1 of motichoor ladoo.
It's Pinch of salt.

The meringue cookies can be pretty close to each other as they won't spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space. Hard meringues you can pipe into shapes have about ¼ cup per egg white, and usually contain an acid such as cream of tartar or lemon juice. To make a sturdier meringue, your recipe may direct you to add an acidic ingredient such as cream of tartar, white vinegar, or lemon juice. There are several more complicated meringue recipes on this site, but this recipe makes great meringue simply.

Meringue cookies step by step

Beat egg white for about 2mins. After that add pinch of salt and beat another 1 minute..
Divide the sugar into 3 portion. Add one portion and beat it 1 minute 2..
Repeat the same procedure with the 2 and and 3rd part of the sugar..
Beat it continuously until it turns into a foam texture and the peak can stand without falling..
When it is done stop the beating..
Add green colour and vanilla essence to this mixture. Put this mixture into a piping bag..
Take a baking tray, line with butter paper. Squeeze out the mixture. Make a round with it, with a hollow space in the middle..
Put the tray into preheated oven at 90 degree Celsius and bake for 1 1/2 half hours..
Whipping the cream mix with icing sugar. Pour it in the piping bag and squeeze out the cream into the hollow meringue cookie..
Place crushed motichur laddoo as topping. Ready fusion meringue cookie..

I'm not sure the cream of tartar is necessary. Cream of tartar is supposed to be a stabilizer, so if you're worried about it turning out, just throw in a couple of dashes. Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. These baked meringue cookies are crisp, sweet, & light as a cloud!