Meringue Cookies
The best part about these meringue cookies is how simple it is to prepare with limited ingredients, yet it still turns out to be a masterpiece-like delicacy out of a bakery.
Servings: 30 Cookies
Calories: 22kcal
Equipment
- Electric hand mixer
- Mixing bowl
- Spatula
- Piping bag
- Baking Sheet
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 1/4 tsp Creame of tartar/lemon juice
- 1 tsp Vanilla extrct
- 1 pinch Salt
Instructions
- Preheat the oven to 225°F (110 °C). Clean the mixing bowl and whisk with lemon juice or vinegar to get rid of any grease.
- Put the egg whites into the mixing bowl with a small amount of salt. Start whipping the eggs at medium speed and gradually add sugar. It will form into a foamy texture within 5-7 minutes.
- Add flavourings after whipping is done. Gently fold the flavourings.
- Place it in a piping bag and use either a star tip to make lovely swirls or a round tip to make kisses. Pipe little even shapes onto your pre-prepared baking sheets at a slight distance apart.
- Slide the trays to the oven and bake for 1 hour at 100-110°C. Switch off the oven at the end of 1 hour without taking out the meringues, and allow them to cool and dry out further inside the oven for another 1 hour.