Meringue Cookies. These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! A classic recipe for meringue cookies! The technique takes a little bit of. Meringue Cookies are made with just two main ingredients: stiffly beaten egg whites and superfine There are a few things to keep in mind when making meringue cookies.

Meringue cookies are a light and crisp sweet treat. They're easy to make and only require egg whites and sugar! The recipe for these meringue cookies are made using French meringue. You can cook Meringue Cookies using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Meringue Cookies

Prepare 3 of large egg whites, room temperature.
It's 1/8 tsp. of cream of tartar.
Prepare 1/8 tsp. of salt.
You need 2/3 cup of granulated sugar.
Prepare 1-2 drops of food coloring (optional).
It's of Nonpareil sprinkles (optional).

These useful spices can be used to cook so many different meals! See more ideas about Meringue cookies, Meringue, Desserts. A recipe for meringue cookies swirled with salted caramel sauce and dark chocolate. Those Sugar Free Meringue Cookies are a perfect combination of Swiss and Italian Meringues but as a healthier alternative.

Meringue Cookies instructions

Preheat the oven to 225°F. Line a large baking sheet with a silicone baking mat or parchment paper and set it aside. Fit a disposable piping bag with either a rounded or a star tip and set that aside..
In a large bowl (make sure it is completely clean and dry) place the egg whites, cream of tartar and salt. Use either a hand mixer or a stand mixer fitted with a whisk attachment and beat the egg white mixture on high speed for about 3 minutes or so, until soft peaks form. Then while the mixer is still running, gradually add in the sugar and continue to beat on high speed until stiff peaks form, about 2 or so more minutes. If using the food coloring, beat it in now..
Use a rubber spatula to transfer the egg white mixture into the prepared piping bag..
Pipe out mounds onto the prepared baking tray, raising them up as you do. They won't spread, so you can place them fairly close together. If using sprinkles, then sprinkle them over the meringue cookies now..
Bake for 60 minutes, then turn the oven off but leave them in the oven for another hour or so. After that, take the tray out of the oven and let them come completely to room temperature. Serve immediately after..
These can be stored covered at room temperature for up to 2 weeks..

I always thought meringue cookies were a little of boring (especially when you can have a snickerdoodle or oatmeal chocolate chip cookies!) UNTIL I visited Detroit last April. Let me preach the meringue cookie gospel for a moment here. Meringues are light and airy, with a These meringues are made from the leftover liquid from a can of chickpeas, whipped and baked up. Pecan Meringue cookies are a classic cookie to make for Easter! Called Easter Cookies or Resurrection Cookies, they're made with whipped egg whites, sugar, and pecans.