The Joy of Eating Meringue Cookies
Did you know that you can eat meringue cookies by the handful and they will never turn on you like some other cookies I could mention?(You know who you are, Toll house cookie people!) The ingredients are simple, gluten free and low fodmap totally.
Don’t Be Afraid to Make A Meringue
Meringue cookies are one of the wonders of baking; you get an enormous return for the little required to make them. The basic recipe calls for nothing more than egg whites and sugar, but with a few additions such as cocoa, chocolate chips, or even raspberry jam, they are transformed to whatever cookie vision you have.
Meringue Cookies Always Look Elegant
I love their cloud-like whiteness for wedding showers, the added mini chocolate chips for children’s parties, and the raspberry jam to give them a blushy bridal look. Of course I love the mini chocolate chip meringue cookies the most when I am longing for something sweet that won’t be too much of a sugar rush. Meringue cookies are a true marvel and your friends will be so impressed when you put out a lovely platter of these cloud-like, airy confections.
Baking Meringue CAN Be Temperamental
There is a trick to making meringue cookies. They are a bit temperamental, depending on the humidity in the air, so it is best not to try and make them on a hot summer day. Also, make sure you let them dry completely before putting them in a cookie tin, or they will get soggy. No worries if you have a house full of children because then the sun never sets on a cookie!
Ingredients:
3 organic egg whites
1/4 tsp cream of tartar
1/8 tsp salt
1/2 to 3/4 cup granulated sugar
1/2 cup mini-chocolate chips (optional)
Directions:
Preheat the oven to 250°F. Cover two cookie sheets with parchment paper.
In a large mixer bowl place the three egg whites, the salt and the cream of tartar. Beat on high speed until soft peaks form.
Gradually add the sugar, beating until very stiff peaks form, about five minutes.
Stop the beaters and remove the bowl from the stand mixer. Using a rubber spatula, carefully fold in the chocolate chips trying not to deflate the egg white mixture.
Using a small cookie scoop or a teaspoon, drop meringue batter into one inch mounds onto your parchment lined cookie sheets. Bake the meringues for 40 – 45 minutes, or until the tops of the cookies feel dry to the touch. Reduce heat if they begin to brown.
Cool completely on a rack before removing from parchment lined cookie sheet.
Then remove the cookies off the cookie sheet and onto cooling racks. I let them continue to air dry for at least an hour or longer ,sometimes overnight, depending on when they have become nice and firm. Then I place them in a cookie tin with the lid left ajar for the rest of the day. They will keep in the tin for a few days if the air is not too moist in your house.
Serve them to your guests alone or as an accompaniment to an ice cream or custard dessert and wait for the most astonishing compliments. You will look amazingly accomplished even though chocolate chip cookies are way harder to make than these lovely little cloud-like creations.
Meringue Cookies
Ingredients
- *Ingredients:
- 3 organic egg whites
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1/2 to 3/4 cup granulated sugar
- 1/2 cup mini-chocolate chips optional
Instructions
- *Directions:
- Directions:
- Preheat the oven to 250°F. Cover two cookie sheets with parchment paper.
- *In a large mixer bowl*place the three egg whites, the salt and the cream of tartar. Beat on high speed until soft peaks form.
- Gradually add the sugar, beating until very stiff peaks form, about five minutes.
- Stop the beaters and remove the bowl from the stand mixer. Using a rubber spatula, carefully fold in the chocolate chips trying not to deflate the egg white mixture.
- Using a small cookie scoop or a teaspoon, drop meringue batter into one inch mounds onto your parchment lined cookie sheets.Bake the meringues for 40 - 45 minutes, or until the tops of the cookies feel dry to the touch. Reduce heat if they begin to brown.
- Cool completely on a rack before removing from parchment lined cookie sheet. Then remove the cookies off the cookie sheet and onto cooling racks. I let them continue to air dry for at least an hour or longer depending on when they have become nice and firm. Then I place them in a cookie tin with the lid left ajar for the rest of the day. They will keep in the tin for a few days if the air is not too moist in your house.
- Serve them to your guests alone or as an accompaniment to an ice cream or custard dessert and wait for the most astonishing compliments. You will look amazingly accomplished even though chocolate chip cookies are way harder to make than these lovely little cloudlike creations.
