Little melt-in-your mouth cookies that are versatile and easy to make up for any occasion.
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- Difficulty Level Intermediate
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- 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.
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