Meringue Cookies

meringue cookiesAlso known as Meringue Kisses, these delightfully light cookies are like tiny little puffs of air, and literally melt in your mouth! Made with just two main ingredients, stiffly beaten egg whites and superfine sugar, it’s hard to believe something so simple could be so pleasurable. By adding different flavored extracts and colors, you can bake them fancy and tasty enough to suit any occasion! Bake these Meringue Cookies for friends and family, but don’t binge on a lot of these at once! After all, its just sugar!

[recipe & photo courtesy of Donna from Corkscrews & Spatulas]

Meringues are best when made with superfine sugar, which you can make yourself by pulsing regular white sugar in a food processor until extra fine. The standard ratio when making hard meringues is 1/4 cup (50 grams) of granulated white sugar for every egg white. This amount of sugar is needed to give the meringue its crispness. Adding the sugar gradually to the egg whites ensures that the sugar completely dissolves and does not produce a gritty meringue. If you are new to making Meringues, here’s a meringue-making tutorial that might be of help.

Ingredients
6 large egg whites
1/4 tsp cream of tartar
1 1/2 cup superfine sugar
2-3 drops of extract (almond, vanilla, orange, peppermint, etc.)
2-3 drops food coloring (optional)

Method
Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper.

Fit a pastry bag with a large star or round tip and set aside.

Using a clean, dry mixing bowl, whip egg whites on medium speed until foamy in a Kitchen Aid mixer or a similar high-speed mixer.

Add cream of tartar and whip until meringue starts to form soft peaks.
Add sugar a little at a time. Continue to whip until meringue forms very stiff peaks that hold their shape.

Add extract and coloring if desired and whip just until mixed. Transfer to the pastry bag. Get creative and pipe swirls or any other desired shapes for your meringues.

Bake at 225 degrees for 60-70 minutes, or until meringues are light in color, crisp and dry. Turn the oven off and let the meringues sit in the oven for another hour or more.

Cool completely, and store your Meringue Cookies in an airtight container. Indulge in one yourself, wrap in tins, cover with a ribbon and use as holiday gifts, or serve these at a cocktail party!

Related Recipes:
Jam Thumbprint Cookies
Pecan Pie Shortbread Cookies
Mixed Berry Pavlova


Comments

  1. Hi there – the recipe calls for 225 deg F oven temp.

    thanks,

    Mansi

  2. Anonymous says:

    is it 225 C or F? i mean the oven degree?

  3. Thanks Alexandra! I’ll look forward to your entry:)

    Cynthia – every new baby demands more time, and so does this one:) glad to see u here!! hope you are doing good:)

    annie – thanks! the credit for the cookies goes to Donna:) but I’m glad you liked them:)

  4. Anonymous says:

    these look deliciously beautiful!:) and thanks for the additional meringue tips Mansi!

    ~annie

  5. You have been one busy lady! 35 posts since I’ve been away! 🙂

  6. I love meringues. They remind me of my grandmother — She always had a tupperware of them around. These look so elegant and delicious.

    I would love to participate in your vegetarian Thanksgiving!

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