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 3 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Meringue Cookies

It's 4 of Egg whites.
You need 3/4 cup of Granulated sugar.
You need 1 ml of Food coloring.

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

Separate eggs and keep the egg whites..
Mix egg whites until fluffy and soft peaks then slowly add sugar many times..
Add food coloring into French meringue..
Pour the meringue into the plastic bag and cut out the bottom. Put in the fridge..
Search , download and print templates out. I choose cloud , alphabet , rainbow , musical notes and gift tag. but you can choose what you want to make..
Put the template on top of the baking pan. Cover with parchment paper or baking paper. Pipe the meringue follow the template line. Next put the template out and put the pan in the oven. Dry oven with the door closed..
Bake at 140°F c for about 20 minutes. Then turn off the oven and let them rest in the oven for 3 hours..
Put the meringue cookies in the plastic bag..

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. These baked meringue cookies are crisp, sweet, & light as a cloud! Plus, lots of tips on how to make meringue that's stiff and fluffy as can be. So I put this post together for you yesterday.