Ingredients with Measurements:
- 4 egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Electric mixer
- Piping bag with tip
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 200°F.
2. In a large mixing bowl, beat egg whites until foamy.
3. Add cream of tartar and salt, and continue to beat until soft peaks form.
4. Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
5. Beat in vanilla extract.
6. Transfer meringue mixture to a piping bag with a tip.
7. Line baking sheets with parchment paper.
8. Pipe meringue mixture onto the parchment paper in small circles, about 2 inches in diameter.
9. Bake for 2-3 hours, or until the meringue cookies are dry and crisp.
10. Turn off the oven and leave the cookies inside to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Preheat oven to 200°F.
Serving size:
Makes about 24 cookies.
Nutritional information:
Per serving (1 cookie):
Calories: 45
Fat: 0g
Carbohydrates: 11g
Protein: 1g
Sodium: 10mg
Sugar: 11g
Substitutions for ingredients:
- Granulated sugar can be substituted with powdered sugar or superfine sugar.
- Cream of tartar can be substituted with lemon juice or white vinegar.
- Vanilla extract can be substituted with other flavorings, such as almond extract or peppermint extract.
Variations:
- Add food coloring to the meringue mixture for colorful cookies.
- Fold in chopped nuts or chocolate chips for added texture.
- Pipe the meringue mixture into different shapes, such as stars or hearts.
Tips and tricks:
- Make sure the mixing bowl and beaters are clean and free of any grease, as this can prevent the egg whites from whipping properly.
- Add sugar gradually to ensure a smooth and stable meringue.
- Store meringue cookies in an airtight container to prevent them from becoming soft and sticky.
Storage instructions:
Store meringue cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Meringue cookies do not need to be reheated.
Presentation ideas:
Arrange meringue cookies on a platter or in a decorative tin.
Garnishes:
Dust meringue cookies with powdered sugar or cocoa powder.
Pairings:
Meringue cookies pair well with tea or coffee.
Suggested side dishes:
Meringue cookies are a dessert and do not require side dishes.
Troubleshooting advice:
- If the meringue mixture is too runny, continue to beat until stiff peaks form.
- If the meringue cookies are sticky or chewy, they may not have been baked long enough.
Food safety advice:
- Use pasteurized egg whites to reduce the risk of salmonella.
- Wash hands and surfaces thoroughly before and after handling raw eggs.
Food history:
Meringue cookies have been around since the 17th century and were originally made in Switzerland.
Flavor profiles:
Meringue cookies are sweet and airy, with a crisp texture.
Serving suggestions:
Serve meringue cookies as a light and delicate dessert after a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Swiss
Taste: Sweet, Crispy, Light, Vanilla, Vanilla-Flavored