Meringue Cookies Recipe
User Reviews
5
Meringue Cookies Recipe
Description
The recipe begins by beating room temperature egg whites with cream of tartar and a pinch of salt until foamy peaks form. Flavor extract is incorporated early in the process. Sweetener is added gradually while whipping to create stiff, glossy peaks. The meringue mixture is portioned into pastry bags and piped into decorative shapes, such as miniature rose cookies or simple kisses, on parchment-lined baking sheets.
Baking is done at a low temperature for 40–50 minutes to dry the cookies rather than brown or crisp them through heat. After baking, the oven is turned off and the cookies are left inside to cool and continue drying for one to two hours or even overnight. This slow drying process produces a dry and crisp texture that melts on the tongue.
Flavor extracts add subtle complexity, commonly vanilla or almond. The resulting treats are light, crisp, and sweet, ideal for a delicate dessert or snack.
Ingredients
- 5 egg whites at room temperature
- 1/2 teaspoon cream of tartar
- pinch salt
- 1 cup confectioner's sweetener sugar free style or superfine blend
- 1/2-1 teaspoon extract
Instructions
- Beat the egg whites at medium speed until foamy. Add extract, salt and cream of tartar, and beat at medium-high speed until soft peaks form.
- Add sweetener one tablespoon at a time mixing until stiff peaks form.
- Separate meringue in mixing bowls and add coloring if using.
- Gently spoon meringue in a pastry bag with a decorator tip.
- Pipe same sized rose cookies or kisses on a parchment lined baking sheet.
- Bake for 40-50 minutes or until the cookies are dry to the touch. Turn off the oven and leave the cookies in the oven for 1-2 hours to continue to dry out. You can also leave untouched in the oven overnight.
User Reviews
Overall Rating
5
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