Introduction
Are you looking to create a delicious and light treat? These meringue cookies made from simple ingredients are perfect for any occasion. With their delicate texture and sweet flavor, they can be enjoyed on their own or used as a topping for desserts. This recipe will guide you through the steps to make light and airy meringue cookies that are sure to impress your friends and family.
Ingredients
– 4 egg whites
– ½ teaspoon cream of tartar
– ¼ teaspoon salt
– 1 cup powdered sugar
– ½ teaspoon clear almond extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 60 minutes
Total Time: 2 hours 15 minutes (including resting time)
Yield: Approximately 24 cookies
Directions
1. Preheat the oven to 200°F and line a cookie sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites for about 3 minutes until foamy.
3. Add the cream of tartar and salt to the egg whites.
4. Gradually add the powdered sugar, sprinkling in 1 teaspoon at a time.
5. Continue beating for about 4 minutes until stiff peaks form and the mixture has a glossy finish.
6. Transfer the mixture to a piping bag and pipe 2-inch-sized cookies onto the prepared pan, spacing them about 2 inches apart.
7. Bake for 60 minutes. Then, turn off the oven and let the cookies sit inside for an additional 90 minutes, or up to overnight.
8. Remove the cookies from the oven and allow them to cool completely before storing them in an airtight container or serving.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 200°F (93°C) and prepare a cookie sheet by lining it with parchment paper.
Step 2: Beat the Egg Whites
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites for approximately 3 minutes until they become foamy.
Step 3: Add Cream of Tartar and Salt
Once foamy, add ½ teaspoon of cream of tartar and ¼ teaspoon of salt to the egg whites.
Step 4: Incorporate Powdered Sugar
Gradually add 1 cup of powdered sugar to the mixture, sprinkling it in 1 teaspoon at a time to ensure even distribution.
Step 5: Beat Until Stiff Peaks Form
Continue beating the mixture for about 4 minutes, or until stiff peaks form and the mixture has a glossy appearance.
Step 6: Prepare for Piping
Transfer the meringue mixture to a piping bag and pipe 2-inch-sized cookies onto the prepared pan, leaving about 2 inches of space between each cookie.
Step 7: Bake the Cookies
Place the cookie sheet in the oven and bake for 60 minutes. After baking, turn off the oven and let the cookies sit inside for an additional 90 minutes. If desired, they can remain in the oven overnight.
Step 8: Cool and Store
Remove the cookies from the oven and allow them to cool completely. Store them in an airtight container or serve them as desired.
Notes
Egg Whites
Make sure the mixing bowl and whisk are completely clean and dry, as any grease can affect the ability of egg whites to whip properly.
Cream of Tartar
The cream of tartar helps stabilize the egg whites and provides a better texture.
Storage
Store the cookies in a cool and dry place to maintain their crisp texture.
Cook techniques
Whipping Egg Whites
Start by beating the egg whites at medium speed until they become foamy. This initial step is crucial for achieving the right texture.
Stabilizing Egg Whites
Add cream of tartar and salt to the egg whites as they whip. Cream of tartar helps stabilize the proteins in the egg whites, allowing for better volume and structure.
Incorporating Sugar
Gradually sprinkle in powdered sugar, adding it one teaspoon at a time. This method ensures that the sugar dissolves properly without deflating the egg whites.
Achieving Stiff Peaks
Continue beating until stiff peaks form, which indicates that the egg white mixture is ready. The mixture should have a glossy appearance.
Piping Cookies
Transfer the meringue mixture to a piping bag and carefully pipe 2-inch rounds onto the parchment paper. Make sure to space them appropriately to allow for any expansion during baking.
Baking and Drying
Bake the cookies at a low temperature of 200°F for one hour. After baking, turn off the oven and let the cookies dry inside for an additional 90 minutes, or overnight, to achieve a crisp texture.
Cooling and Storing
Allow the cookies to cool completely before storing them in an airtight container. This step helps maintain their texture and prevents moisture from making them soggy.
FAQ
Can I use fresh egg whites instead of carton egg whites?
Yes, fresh egg whites are preferable for better whipping stability.
What is the purpose of cream of tartar in this recipe?
Cream of tartar stabilizes the egg whites, helping them to achieve a better volume and structure.
How do I know when the egg whites have reached stiff peaks?
The egg whites should hold their shape firmly when the whisk is lifted, with peaks that do not bend over.
Can I omit the almond extract?
Yes, you can omit the almond extract, but doing so will change the flavor profile of the cookies.
How should I store the cookies?
Store the cooled cookies in an airtight container at room temperature to keep them crisp.
Conclusion
The delicate combination of egg whites, cream of tartar, and powdered sugar in this recipe results in light and airy meringue cookies. These treats are perfect for any occasion, providing a sweet snack that melts in your mouth. With just a few simple ingredients and a little patience, you can create a delightful dessert that is sure to impress.
More recipes suggestions and combination
Meringue Kisses
Add a drop of food coloring to the meringue mixture before piping to create festive, colorful meringue kisses.
Chocolate Chip Meringue Cookies
Fold in mini chocolate chips after the stiff peaks form for a delightful chocolatey twist on the classic meringue.
Almond Meringue Layer Cake
Use the meringue to create delicate layers in a cake, alternating with almond-flavored buttercream for a sophisticated dessert.
Fruit Pavlova
Top the baked meringue with whipped cream and a selection of fresh fruits for a stunning pavlova dessert.
Nutty Meringue Bars
Incorporate finely chopped nuts, such as pistachios or hazelnuts, into the meringue mixture for added flavor and texture.
Spiced Meringue Cookies
Add a pinch of cinnamon or nutmeg to the meringue for a warm, spiced flavor that pairs beautifully with tea or coffee.
