meringue cookies

A classic recipe for meringue cookies! These light and airy meringues make for a great treat any time of the year, but I especially love them as a Christmas dessert!If this is your first time making meringues I recommend reading over the tips in the post and watching the video before beginning.

Meringue Cookies

cream of tartar

salt

sugar (200 grams)

vanilla extract¹

Preheat oven to 225F (105C) and line a large cookie sheet (or two regular-sized cookie sheets -- make sure they will fit in your oven together) with parchment paper.  Set aside.

Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl².

Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.

Increase speed to high.

With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).

Beat until mixture is thick, shiny, and has increased in volume.  Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn't dissolved).

Stir in vanilla extract and any other extract you may like to use.&nbsp; If using food coloring, add the food coloring at this stage, too.

Fit a large disposable piping bag with a large tip (I used Ateco 846, but any large star tip will work or you can just snip the edge of the piping bag for a “kiss” formation) and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet.  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.

Bake on 225F (105C) for 1 hour.  Turn off the oven once the baking time has passed, and do not open the oven.  Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.

Meringue cookies should be crisp and can be stored in an airtight container.  Keep away from heat and moisture as it can soften your meringues.

https://embed.mediavine.com/videos/au5tdjxn110qbhuztrlw

A classic recipe for meringue cookies! These little meringues only call for 5 ingredients, and at under 25 calories a pop they are easily the lightest recipe on my blog!

Gingerbread Meringue Cookies with crisp outsides and soft chewy centers!

Gingerbread Meringues

McCormick Gingerbread Spice

sugar

McCormick Cream of Tartar

McCormick Pure Vanilla Extract

Red/Green sprinkle sugar, optional

Homemade Chocolate Chip Meringue Cookies are so simple to make and are so delicious. Crunchy chocolate meringue on the outside and soft and chocolatey on the inside.

Chocolate Meringue Cookies Recipe

⅛ tsp cream of tarter

vanilla extract

Tbsp Cocoa

chocolate chip morsels

cocoa

Preheat oven to 300°F. Cover baking sheet with parchment paper.

In a large bowl, beat egg whites and cream of tartar at high speed until soft peaks form, about 2 minutes.

Without turning off mixer, beat in the vanilla and sugar. Beat until stiff peaks form (about 3 minutes), the mixture will be glossy.

Add cocoa to the mixture and with a wooden spoon or spatula, gently fold in the cocoa. 

Fold in the chocolate chips morsels.

Drop by heaping tablespoons onto baking sheet.

Bake 35-45 minutes or until dry.&nbsp;

These easy and delicious meringue cookies are beyond easy to make but oh so beautiful.

Meringue cookies

vanilla

tsp cream of tartar

 Set oven to 200F. Separate the egg whites one at a time into a small bowl then transfer each white to the bowl of your stand mixer. You really don’t want to get any broken yolks in your bowl so separating them individually contains the damage if anything happens.

Add the cream or tartar and salt to the bowl then begin mixing on low and gradually increase the speed to high.

Once the egg whites have frothed up you can begin SLOWLY sprinkling in the sugar. This step makes a big difference in your final meringues so remember to take your time and add the sugar in gradually. You can do is a teaspoon at a time or just sprinkle it in slow as slow can be. After the sugar has been added it’s time to beat in some vanilla.

 Your meringue is done once it has a Thick marshmallowy texture and can hold a nice peak. I would caution agains letting it sit for too long as it will pose consistency and not pipe as nicely if left to it’s own devices for too long. If you are coloring the meringue I suggest you add a SMALL, tiny amount of coloring in with a toothpick or skewer then beat in with the the whisk attachment to distribute the color. Transfer to a piping bag fitted with a large star attachment or with the tip snipped off.

Add small dollops of meringue to the corners of your baking sheet and press the parchment paper down. The meringue acts like glue and gives you a nice stable base to pipe on.  Pipe your meringues allowing at least an inch of space between each for airflow. Squeeze the piping bag while it’s about 1/2 an inch from the paper, lift as you squeeze then stop squeezing but continue to lift the finish the meringue.

Place on the center rack to bake at 200 for about an hour then turn the oven off and keep closed for an additional 1-2 hours. The meringue cookies are done when they&#x27;re are dried throughout. You&#x27;ll be able to lift them off the baking sheet and they will feel very light and dry.

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! Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts!.

Recipe: https://preppykitchen.com/meringue-cookies/

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Meringue Cookies Recipe

The airy and delicate meringue envelops the crunchy cornflakes and rich chunks of dark chocolate. As with most meringues, the outside is dry and delicate, while the inside of the meringue turns marshmallowy and gooey.

Icelandic Cornflake Meringue Cookies for Christmas

(35 grams) cornflakes (, lightly crushed (ensure gluten-free if required))

chocolate

oz (50 grams/ 1/2 cup) dark chocolate (melted)

Sea salt

Preheat the oven to 300°F/150°C. Line a cookie sheet with baking paper.

Beat the egg whites with an electric mixer or stand mixer, slowly adding the sugar, until stiff peaks form.

Gently fold in the chocolate chunks, cornflakes and vanilla.

Drop tablespoonfuls of the mixture onto the prepared baking sheet, spaced 1” apart.

Bake for 15-20 minutes or until the outside is crispy.

Melt the remaining dark chocolates and drizzle or splatter over the cooled cookies, then sprinkle each one with a few flakes of sea salt.

Want to learn how to make meringue cookies from scratch? This is for you! They are light and airy with a crispy melt in your mouth center. Make these anytime of the year or use them as a Christmas dessert! This is one of my favorite ways to use up leftover egg whites.

How to make meringue cookies

lemon juice

First, start by preheating the oven to 225F. Line a large baking sheet with parchment paper or a silicone mat and set aside.

Now, in a clean mixing bowl free of any grease, combine the egg whites, lemon juice, and salt. Using a hand mixer or a whisk attachment, start whisking until it starts becoming lightly foamy.

Increase the speed to high and start adding the granulated sugar, one tablespoon at a time. Wait about 20 seconds between each addition to make sure that the sugar is completely dissolved before adding some more.

The meringue will begin to stiffen up and turn shiny. Once the sugar has been completely dissolved and the meringue can hold stiff peaks that stay up when you flip the whisk you will know it&#039;s ready.

At this point you can add the vanilla extract and gently fold, then transfer the meringue to a piping bag. I used the wilton 1M tip to get the shape pictures.

Pipe the meringue onto the prepared baking sheet. You can pipe them fairly close to each other without having to worry about them spreading.

Bake the meringue cookies at 225F for 1 hour then turn off when the time is up and leave the meringues in there to cool completely without opening the oven door.  This can take about 1-2 hours.

A light and airy peppermint meringue cookie recipe that you will love! They are a great gluten-free cookie to give away this holiday season.

Peppermint Meringue Cookies

egg whites,

(150 g) granulated sugar

peppermint extract

red gel food coloring

Adjust the oven racks to upper and lower-middle...

Adjust the oven racks to upper and lower-middle positions. Preheat to 225ºF. Line 2 large baking sheets with parchment paper.

Add the egg whites and cream of tartar...

Add the egg whites and cream of tartar to a large clean bowl. With an electric mixer, beat the egg whites on medium speed until they become frothy with uniform size bubbles. This will take about 2-3 minutes.

Increase the speed to medium-high and gradually add...

Increase the speed to medium-high and gradually add the sugar, a couple tablespoons at a time. Once all the sugar is added, turn the speed all the way up to high and beat the egg whites until they are glossy and form stiff peaks when the beater is lifted about 4 minutes.

Turn the speed down to low and slowly...

Turn the speed down to low and slowly add in the peppermint extract. 

Use a small brush to paint lines of...

Use a small brush to paint lines of red food coloring inside a piping bag fitting with a large piping tip, spacing the lines 1/2 to 1-inch apart. 

Fill the bag with meringue and pipe "kisses"...

Fill the bag with meringue and pipe "kisses" on to the prepared baking sheet, spacing them 1 inch apart. 

Bake the meringues for 1 hour, turn the...

Bake the meringues for 1 hour, turn the oven off, and leave the meringues in the oven for another hour. Do not open the door. Test the meringues after 1 hour. If the centers are still chewy, let them dry for a couple more hours.

½ teaspoon cream of tartar

sugar ((200 grams))

Meringue – a basic mixture of egg whites and sugar that whips up into a voluminous mixture of fluff that is light and airy. This meringue mixture can be used to bake individually baked little meringues, as a topping to pies or pirogy’s, or even incorporated into cakes.

Basic Meringue Recipe

Into a thoroughly cleaned, absolutely grease-free bowl, separate egg whites from your egg yolks making sure that no trace of the egg yolk gets into the egg whites.

Add 1 cup of sugar and a pinch of salt to the liquid egg whites and whip on high speed for about 15 minutes. If using a handheld mixer this might take about 5-10 minutes longer. As you start whipping the egg whites, they will be very thick and runny, but as you continue whipping, slowly the egg whites will gain volume and look very luster and pearly in color.

Instructions

follow HERE for full BAKING INSTRUCTIONS.

To BAKE:

Make fun Rainbow Meringue Pretzel Rods, recipe makes approximately 22 large meringue pretzel rods. Recipe will yield more pretzel sticks when using thinner pretzel sticks.Serving 2 pretzel rods per person

Rainbow Meringue Pretzels

tsp cream of tartar or 2 tsp strained lemon juice

tbsp corn starch

tsp Vanilla Extract

tsp Almond Extract

Into a clean heat resistant bowl pour egg whites ( 6 egg whites), add cream of tartar (1 teaspoon) or lemon juice/vinegar (1teaspoon) and whisk in granulated sugar (1 cup and 1/2 cup, 300 grams)  Heat mixture over a pot with simmering water, stirring with a whisk constantly. Heat until all of the sugar is completely dissolved. Mixture will look white and soapy and will be hot to the touch. About 5 minutes.Rub the mixture between your fingers to test if sugar is dissolved. Once it&#039;s smooth you can remove it from the heat.

Transfer to a stand mixer or use a hand held mixer. Beat on medium speed and gradually increase to medium high. Beat until stiff peaks are formed then beat in Vanilla Extract (2 teaspoons) and corn starch (1 tablespoons). Your meringue is now ready to be used.

Prepare Meringue

Spoon about 2/3 cup of white stiff meringue into 6 bowl each. Color meringue with gel food colors.TIP : Use gentle folding to color meringue, stirring will deflate the meringue considerably.

Make Rainbow Meringue

Layer a few pieces of wood wrap on a work surface. Then spread colored rainbow meringue onto the food wrap. Follow order of rainbow from red to purple. Then spoon and spread remaining white meringue onto the rainbow layer. Form a pouch. Lift end of food wrap away from your and fold them over so you form a pouch. Twist the ends and tie one end.

Prepare Rainbow Meringue Pouch

Fit a large 16 inch piping bag with a star tip 8B. Tip needs to be large enough so pretzel stick can go thru it. Trim the untied side of the meringue pouch and insert it into a piping bag. Gently push down the meringue in the piping to get

Prepare Piping Bag

Pipe rainbow meringue onto the pretzels. Insert the pretzel rod into the piping bag thru the piping tip. Keep the pretzel stick straight so it doesn&#039;t touch the walls of the piping bag. Pipe meringue on the stick while you slowly turn it with the other hand or use a drill as suggested in the blog post.

Pipe Meringue onto Pretzel Sticks

Bake meringue at 175F for 3 hours, then turn off the oven and leave meringue stick in the oven till it cools. Then store immediately in an airtight container. See recipe notes for more storage ideas.

Bake Rainbow Pretzel Sticks

These delicious cardamom meringue cookies are light, crunchy, sweet, citrusy and minty all in one bite. The touch of ground cardamom adds a new and delicious twist to the classic.

Cardamom Meringue Cookies

egg whites*

¼ teaspoon cream of tartar

cardamom

Heat the oven to 250 degrees F.

Add egg whites, cream of tartar and cardamom to a bowl** and whip until frothy.

Gradually add the sugar, continuing to whip, until you have glossy, firm peaks.

Pipe small dollops (about 1 inch in diameter) onto a parchment paper-lined baking sheet and bake for 40 minutes.

Turn the oven off and without opening the oven door, let the meringue cookies sit for another 60 minutes.

&nbsp;Learn how to make these super easy Almond Meringues...light and crisp on the outside, with a slightly chewy center, these sweet little morsels of goodness are super addictive!

Almond Meringues

egg whites (room temperature.)

tsp. cream of tartar

almond extract

Let the egg whites come to room temperature.

When separating the egg whites and yolks, be very careful not to get any egg yolk in the whites. Otherwise, it may be difficult to make the meringue.

Beat the egg whites until frothy and add the cream of tartar. Continue beating for another 15-20 seconds.

Add the sugar, 1 tbsp. at a time until all sugar is incorporated.

Continue beating until stiff peaks form.

Mix in the almond extract.

Preheat the oven to 225F degrees.

Line 2 baking sheets with parchment paper.

Put the meringue mixture in a pastry bag with a regular tip, and make meringues 1-2" in diameter, with a swirl on top (see photos in body of post above).

Bake for 1 hour, turn off heat, and leave meringues in the closed oven for several hours or overnight.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1608401780/nv4p13y2womwgyww8klt.mp4

If you're intimidated by making meringues, don't be! Learn how to make these super easy Almond Meringue Cookies...light and crisp on the outside, with a slightly chewy center, these sweet little morsels of goodness are super addictive!

Almond Meringue Cookies

One of my favorite flavor combinations ever: Chocolate Mint! Meringue cookies are so easy to make, and so versatile too!

Chocolate Mint Meringues

Tablespoon white vinegar

cornstarch

drop green food coloring, gel

dark chocolate wafers, melted

In a clean, dry mixing bowl, whisk the...

In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.

Add in vinegar and cornstarch, whisk with electric...

Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract and food coloring.

Beat for 4 minutes on high until stiff...

Beat for 4 minutes on high until stiff peaks form.

Spoon into a large pastry bag with tip,...

Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.

Bake in a 200 degree oven for 80...

Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.

Once set, dip into melted chocolate and return...

Once set, dip into melted chocolate and return to parchment paper to set. ENJOY.

These easy to make Forgotten Cookies are sweet egg white meringues combined with chocolate chips and pecans. You&#39;re sure to love them!

Forgotten Cookies

mini chocolate chips

pecans

Preheat oven to 350 degrees.

Place the egg whites and a pinch of salt in a medium mixing bowl. Beat at a medium low speed until the egg whites are frothy.

Increase the mixer speed to high and slowly add the sugar, beating until the egg whites form stiff peaks.

Add the vanilla extract, chocolate chips, and pecans. Gently fold the ingredients to avoid deflating the meringue.

Drop the meringue mixture by teaspoons, spacing about an inch apart, on foil covered baking sheets.

Place in the preheated oven and immediately turn the oven off.

Leave the cookies in the oven for at least 8 hours, preferably overnight. Do not open the oven door.

Remove the baking sheet from the oven.

These chocolate swirled meringue cookies are made from just 5 ingredients. Follow the recipe closely because these require precision. Use my video tutorial, step-by-step photos, and success tips as your guide.

Chocolate Swirl Meringue Cookies

(55 grams) semi-sweet chocolate, finely chopped

(130 grams) granulated sugar

optional: sprinkles

Preheat oven to 250°F (121°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Melt the chocolate first so it can cool down before folding into the batter. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments, stirring after each increment until completely melted and smooth. Set aside.

In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.

Gently fold in the chocolate. To maintain swirls, you don&#8217;t want to completely mix it in. Don&#8217;t worry if you don&#8217;t use all 2 ounces&#8211; you can add some to the piping bag in the next step.

Add an open star piping tip (I recommend Wilton 1M) to your piping bag (disposable or reusable). Drizzle any leftover chocolate along the inside of your piping bag (this is optional). Add the meringue batter. It won&#8217;t all fit, so only use half to start.

Pipe 1.5 inch swirls until you use up all the batter. See the video tutorial above if you need a visual. The cookies don&#8217;t spread, so you can pipe them just 1-2 inches apart. Top each with sprinkles, if desired.

Bake for 1 and 1/2 hours. (You can bake both baking sheets at once.) Do not open the oven as the meringues bake. Turn off the oven after 1.5 hours and let the meringues sit inside as the oven cools for 30 minutes or until the oven has cooled completely.

Remove meringues from the oven and cool completely on the baking sheets. Once cool, use a flat spatula to remove the meringues from the baking sheets.

Cover and store meringues at room temperature for up to 2 weeks.

Not sure what I did but they all ended up empty inside.  :(  taste great w a crispy shell around air.

https://www.youtube.com/watch?v=MjHW6DX5p78

These chocolate swirled meringue cookies are made from just 5 ingredients. Delightfully crisp on the outside with a melt-in-your-mouth texture inside, these naturally gluten free chocolate meringues are simply irresistible.

Get the full recipe: https://sallysbakingaddiction.com/chocolate-swirled-meringue-cookies/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #meringue

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Chocolate Swirl Meringue Cookies | Sally's Baking Recipes

If you&#39;re looking to make classic and perfect meringue cookies, this recipe is perfect and will give you crisp, airy, perfectly sweet cookies every single time!

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Meringue Cookies

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