This Meringue Cookie recipe was so simple and turned out just perfect, light crunch followed by a chewy center.  Love at first bite!!  I experimented and made 3 different flavors.

Before you start, make sure to scrub all of your utensils, bowls, etc so that they are squeaky clean.  Line your cookie sheets with  parchment paper and preheat your oven to 200 F.

Then one by one, separate 6 (eggs at room temperature) egg whites (one at a time in a small bowl) and add to your mixing bowl.  Not one drop of yolk can be in the whites or they won’t whip.

Using the whisk attachment, beat the egg whites on low-medium speed until foamy.  Add 1/2 tsp cream of tartar and continue to beat the whites until they hold soft peaks.

Add 1 1/2 cups superfine or castor sugar just a little at a time so that it can dissolve in the egg whites.  If it taste gritty, keep beating!  Continue to beat after adding all of the sugar until the meringue holds very stiff/rigid peaks when you lift the whisk up out of the batter.  Mix in 1/2 tsp pure vanilla extract (I used clear vanilla extract).

Drop by spoonfuls or using an icing bag pipe meringue onto the prepared cookie sheets.

I used 1/2 of the meringue to make traditional meringues and sprinkled them with white pareils (small sugar candies).

To the other 1/2 of the batter I folded in 1 tbsp cocoa powder and some semi-sweet chocolate chips (maybe 1/2-3/4 cup).  Then I sifted/tapped cocoa powder on top of the cookies after piping.

Another option would be almond flavoring with light pink food coloring, or crushed candy cane and/or peppermint flavoring.

Bake for 1 3/4 hour, rotating halfway through to ensure they are evenly baked.  Leave door ajar, let oven cool and leave the meringues in the oven over night to set.

Meringue Cookies

 

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Ingredients

• 6 egg whites, room temperature
• 1/2 tsp cream of tartar
• 1 1/2 cups superfine sugar
• 1/2 tsp pure vanilla extract
• Optional: white pareils, cocoa powder, chocolate chips, pink food coloring, peppermint extract

Instructions

1. Line your cookie sheets with parchment paper and preheat your oven to 200 F.
2. Then one by one, separate 6 (eggs at room temperature) egg whites (one at a time in a small bowl) and add to your mixing bowl. Not one drop of yolk can be in the whites or they won’t whip.
3. Using the whisk attachment, beat the egg whites on low-medium speed until foamy. Add 1/2 tsp cream of tartar and continue to beat the whites until they hold soft peaks.
4. Add 1 1/2 cups superfine just a little at a time so that it can dissolve in the egg whites. If it taste gritty, keep beating! Continue to beat after adding all of the sugar until the meringue holds very stiff/rigid peaks when you lift the whisk up out of the batter. Mix in 1/2 tsp pure vanilla extract (I used clear vanilla extract).
5. Drop by spoonfuls or using an icing bag pipe meringue onto the prepared cookie sheets.
6. I used 1/2 of the meringue to make traditional meringues and sprinkled them with white pareils (small sugar candies).
7. To the other 1/2 of the batter I folded in 1 tbsp cocoa powder and some semi-sweet chocolate chips (maybe 1/2-3/4 cup). Then I sifted/tapped cocoa powder on top of the cookies after piping.
8. Another option would be almond flavoring with light pink food coloring, or crushed candy cane and/or peppermint flavoring.
9. Bake for 1 3/4 hour, rotating halfway through to ensure they are evenly baked. Leave door ajar, let oven cool and leave the meringues in the oven over night to set.

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