Kathleen shows us how to make yummy meringue cookies! Check out the video below:
Recipe
4 large eggs whites, room temperature
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
Instructions:
Preheat oven to 225 degree.
Line two large cookie sheets with parchment papers.
Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl.
Using an electric mixer or stand mixer, 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 it is dissolved (about 15-20 seconds between each addition).
Beat until mixture is thick, shiny, and has increased. Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of 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. If using food coloring, add the food coloring at this stage, too.
Fit a large disposable piping bag with a large tip. Any large star tip will work or you can just snip the edge of the piping bag for a “kiss”.
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 225 degree 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.
Notes:
You may substitute different extracts. If I am adding a different flavor, I usually like to still keep the vanilla but cut it down to ½ teaspoon, then add 1/4 to 1/2 teaspoon of the extract of choice. Be careful as some extracts (like Peppermint) are very strong, and you don’t want to use too much!
If there’s even a tiny bit of grease or moisture in your bowl, your egg whites may not whip up properly. The same thing could happen if there is even a tiny bit of egg yolk mixed in with your egg whites.
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