November 29, 2017 By Sam 559 Remarks
A classic recipe for meringue cookies! These little meringues only call for 5 components, and at under 25 calories a pop they are effortlessly the lightest recipe on my site! The method takes a minor bit of practice, and a lengthy time in the oven, but I’ll walk you by means of the measures in the recipe so that you can make your very own ideal meringues!
I have yet another recipe for your vacation cookie tray nowadays — traditional meringue cookies!
Meringues only call for 5 components to make, but they can be a minor bit finicky — even the weather can influence them (winter is a wonderful time to attempt them out, as you’re a lot less very likely to have a extremely humid day this time of year!).
I’ve been creating this recipe more than and over once more the past handful of months to make positive that I understood all of the ins and outs of generating ideal meringue cookies, and I’m lastly prepared to share what I’ve learned with you, so that you too can make these addictive little meringue cookies.
If you’ve by no means had one, meringues are light, airy cookies with crisp interiors. I’m sharing a traditional vanilla meringue recipe nowadays (with notes on how to include your very own various flavors!), and the taste constantly reminds me of marshmallow .
This recipe calls for four egg whites and a single cup of sugar. That may possibly not look like it’s going to yield you very a lot of meringues when you begin, but you’ll be amazed by how significantly these substances improve in volume.
As you include the sugar, the mixture will grow to be thick, glossy, and sticky, that’s specifically what you are hunting for! You’ll also want the mixture to achieve stiff peaks — that’s how you’ll know that it’s completed.
If you’ve made my angel meals cake or whipped cream prior to, then you’re presently familiar with the notion of stiff peaks. It implies that when you flip the batter above (like you can see in the picture beneath with the meringue cookie batter), the peak that kinds stands tall and does not fold back into itself.
When you get the hang of generating meringues, come to feel free to perform with plenty of various flavors and colors — I created these Peppermint Bark Meringues by including one/four teaspoon peppermint extract, striping the piping bag with red foods coloring, and dipping the baked, cooled meringue cookies in dark chocolate and crushed peppermint pieces!