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 cook Meringue Cookies using 2 ingredients and 3 steps. Here is how you cook that.
Ingredients of Meringue Cookies
- Prepare 1 of Egg white.
- You need 15 grams of Sugar.
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 ΒΌ 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
- Whip egg whites and sugar until stiff peaks form..
- If you chill the bowl with iced water etc. while mixing, it will stiffen quickly..
- Place small spoonfuls of the mix onto a baking sheet, then bake in a oven for 30 minutes. Check from time to time, turning the oven or grill on and off to adjust the temperature..
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.