Craving for something light and sweet? Or maybe, you have guests coming over for coffee and tea. This one is for you! Meringue cookie is crisp, light as a cloud, and perfectly sweet! Great with a cup of coffee and will look wonderful on a cookie tray. But the best part is — they are so easy to make!
- 2 egg whites
- a pinch of salt
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3 oz. semisweet chocolate, melted
- ¼ tsp cream of tartar (optional)
- food color (optional)
- Preheat your oven to 225°F
- Line a large cookie sheet (or two regular-sized cookie sheets, make sure they will fit in your oven together) with parchment paper. Set aside.
- Using an electric (or stand), beat the egg whites, cream of tartar, and vanilla using the whisk or the paddle attachment until soft peaks form.
- Once you have the soft peaks, increase the speed to high, and add the sugar gradually. Continue beating until stiff peaks form.
- Taste the mixture. If it feels gritty, the sugar isn’t dissolved, and you need to mix some more. If you are using food coloring, add the food coloring at this stage, too.
- Transfer to a piping bag fitted with a large star attachment or with the tip snipped off.
- Pipe your meringues, allowing at least an inch of space between each for airflow. Squeeze the piping bag while it’s about 1/2 an inch from the paper, lift as you squeeze, then stop squeezing but continue to lift the finish the meringue.
- Place on center rack and bake at 225°F (105°C) for at least an hour. turn the oven off and allow cookies to cool (at least 1 – 2 hours) completely in the oven before removing. Make sure not to open the oven during this process.
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