Meringue Cookies
A light, crisp cookie that dissolves on your tongue - so you can pop in another - and another. Add a hint of lemon zest and juice for a delicate flavour. Easy to make - just whip up egg whites and add the rest of the ingredients. The long, slow baking at low heat requires almost no attention. This version from Baking a Moment, suggests adding food colouring, which might appeal to children.
Meringues freeze well after they're cooled. Simply pack them flat to avoid cracking and then unpack them to defrost to avoid accumulating moisture. You'll have a treat that's ready to enjoy in minutes.
Yield: about 30 cookies
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Ingredients
4 egg whites (large)
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 - 2 teaspoons finely grated lemon zest (optional)
few drops lemon juice (optional)
1 drop food colouring (optional)
Method
Preheat the oven to 200 degrees F.
Place the egg whites in a large, clean mixing bowl, and add the cream of tartar and salt.
Whip the whites on medium speed until foamy and just beginning to turn white.
While continuing to whip, add in the sugar very slowly (about 1/4 teaspoon at a time).
When all the sugar has been added, turn the mixer up to high speed and whip until the meringue is glossy and very stiff.
Stir in the vanilla extract, then fold in the lemon zest, lemon juice. Taste to decide if you've added the amount you want. Add food colouring (if using). Blend well.
Transfer the meringue to a clean piping bag fitted with a tip of your choice, and pipe 1 - 1 1/2 inch diameter kisses onto a parchment-lined baking sheet OR drop a tablespoon-full onto the parchment paper.
Baking Options:
Bake the meringues in the warm oven for 2 to 2 1/2 hours, or until light and crisp (do not brown).
or
Bake at 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.
Let cool completely before freezing, packed to avoid cracking.
A light, crisp cookie that dissolves on your tongue - so you can pop in another - and another. Add a hint of lemon zest and juice for a delicate flavour. Easy to make - just whip up egg whites and add the rest of the ingredients. The long, slow baking at low heat requires almost no attention. This version from Baking a Moment, suggests adding food colouring, which might appeal to children.
Meringues freeze well after they're cooled. Simply pack them flat to avoid cracking and then unpack them to defrost to avoid accumulating moisture. You'll have a treat that's ready to enjoy in minutes.
Yield: about 30 cookies
Click here for more fabulous desserts.
Ingredients
4 egg whites (large)
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 - 2 teaspoons finely grated lemon zest (optional)
few drops lemon juice (optional)
1 drop food colouring (optional)
Method
Preheat the oven to 200 degrees F.
Place the egg whites in a large, clean mixing bowl, and add the cream of tartar and salt.
Whip the whites on medium speed until foamy and just beginning to turn white.
While continuing to whip, add in the sugar very slowly (about 1/4 teaspoon at a time).
When all the sugar has been added, turn the mixer up to high speed and whip until the meringue is glossy and very stiff.
Stir in the vanilla extract, then fold in the lemon zest, lemon juice. Taste to decide if you've added the amount you want. Add food colouring (if using). Blend well.
Transfer the meringue to a clean piping bag fitted with a tip of your choice, and pipe 1 - 1 1/2 inch diameter kisses onto a parchment-lined baking sheet OR drop a tablespoon-full onto the parchment paper.
Baking Options:
Bake the meringues in the warm oven for 2 to 2 1/2 hours, or until light and crisp (do not brown).
or
Bake at 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.
Let cool completely before freezing, packed to avoid cracking.