Testy Vanilla Meringue Cookies Recipe – Delicious Recipe Ever: My neighborhood pals got together for a cookie exchange a long time ago. After preparing a dish of cookies for each of us, we divided the cookies. You arrived with a single type of cookie and departed with a platter filled with numerous types of cookies. That always comes to mind, and what a fantastic assortment of cookies we all ended up with.
Every year since that cookie exchange, I consider creating the ideal cookie dish. What cookies would I put on it, too? Something fluffy, dusted, and definitely peppermint would be what I would like. Perhaps even add some homemade caramels on top. However, you also always need something snappy and light, where these Meringue Cookies come in.
Testy Vanilla Meringue Cookies Recipe – Delicious Recipe Ever
Ingredients
- 3Â large egg whites
- 1 teaspoon vanilla extract*
- 1/4 teaspoon cream of tartar
- Dash of salt
- 2/3 cup granulated sugar
Instructions
Set oven temperature to 250ºF. Use parchment paper to line two baking sheets.
Put the egg whites into the stand mixer’s bowl. Add the salt, cream of tartar, and vanilla essence. Activate the high speed mixer and stir until frothy. One tablespoon of sugar at a time, begin to add. Continue beating the mixture for 7 to 10 minutes, or until extremely stiff, glossy peaks form.
Meringue should be transferred to a piping bag with a big star tip. Cut the meringue into tiny star-shaped cookies with a diameter of about 1 1/4 inches. If desired, top with festive sprinkles.
After 35 minutes of baking at a preheated temperature, remove the cookies from the oven without opening the door and let them sit for at least one hour or overnight.
The cookies should be kept in an airtight container.
NOTE
*The cookies will have a tiny tint from the vanilla. Use clear vanilla if you want the cookies to stay a pristine white color.
The nutritional data is simply an approximation. The numbers can be altered by different brands and goods. Any nutritional data ought to be regarded as a broad recommendation only.
Nutrition Information
- Serving:Â 2cookies
- Calories: 18kcal (1%)
- Carbohydrates:Â 4g (1%)
- Sodium:Â 21mg (1%)
- Sugar: 4g (4%)
Tips and Tricks
Your cookies may be affected by the climate. I don’t mind mushy or gooey cookies because I live in the desert. However, be aware that if you live in a more humid environment, things could go wrong. Try baking the meringues for a little bit longer if you do experience issues with them being sticky or soft.
Make sure your beaters and bowl are spotless; even a tiny bit of oil might spoil your meringue.
Verify that the sugar has completely dissolved in the egg whites. By taking a tiny bit and rubbing it between your fingertips, you may verify this. It ought to be velvety, not coarse.
You can also experiment with other extracts.
Lacking cream of tartar? You can replace with one and a half tsp lemon juice.
Should you choose to use food coloring, do so prior to the mixture reaching firm peaks. Avoid over-beating after adding the dye. The best food coloring to use to avoid adding unnecessary liquid is gel.
During the baking process and the subsequent oven time, do not open the oven.
