Little melt-in-your mouth cookies that are versatile and easy to make up for any occasion.
Published on October 27, 2020 | In Cookies, Bars, Biscotti | By Home Baking Association |
- Prep Time
- Cook Time
- Difficulty Level Intermediate
- (0 /5)
- 0 ratings
- 4 eggs whites, room temperature
- 1 cup sugar
- 1 teaspoon of vanilla extract
- Pinch of cream of tartar
- *Optional: Food coloring/gel paste of your choice
- Pre-heat oven 175*, line two baking sheets with parchment paper, set aside.
- Prepare piping bag with a star tip, the bigger the opening the larger the cookie.
- Place sugar, egg whites and tartar in a bowl over (do not let it touch the water) simmering water. Constantly whisk the egg whites until the sugar has dissolved.
- Remove and pour mixture into a very clean bowl (wipe to remove any excess oils that may impede the meringue.
- Using either a stand mixer or hand mixer, slowly beat egg whites until soft peaks form..
- Add in vanilla extract and choice of food coloring.
- Gradually increase speed and continue to beat mixture until stiff peaks have almost formed.
- Transfer mixture to the pastry bag and pipe ½ inch to ¾ inch wide cookies onto lined parchment baking sheets, making sure to set them one inch apart from one another.*
- Bake for 1 ½ hours, then turn off oven and leave the door slightly ajar for 5-6 hours for meringues to cool down with the oven and completely set.
- *For best piping results, point bag straight up and down and release whipped meringue onto baking sheet, but pulling directly up and leaving a point.
- Limit the amount of liquid added – go light on any flavorings or extracts and use a gel paste food color. Too much liquid will cause the meringue to flop.
- Lengthen the baking time if the weather is humid or rainy.
- Course : Dessert
- Recipe Type : Christmas, Cookies & Bars, Easter, Holiday, Valentines
Home Baking Association
The Home Baking Association (HBA) web site is a valuable resource for educators, parents, community service volunteers, scratch-bakers and anyone else interested in baking. Esteemed members of the baking community, ...Read more about this chef..
Rate this recipe
0 People Rated This Recipe
Comments are closed.