These light and crunchy meringue cookies are beautiful, and a perfect way to satisfy a sweet tooth.
This recipe is great as a stand-alone cookie recipe, but I have a grander vision. These cookies will be incorporated into a Layered Meringue Terrine, a delicious frozen dessert made up of four individual recipes: these cookies, a creamy coffee chocolate fudge, white chocolate cream and espresso coffee cream. Visit Smell of Rosemary next week to see this vision unfold.
- 4 large egg whites at room temperature
- ½ teaspoon of vanilla extract
- ¼ teaspoon of cream of tartar
- ¾ cup of granulated sugar
Preheat oven to 200 degrees Fahrenheit.
Line 2 baking sheets with parchment paper.
Using a stand mixer equipped with a whisk attachment, beat egg whites, vanilla and cream of tartar on medium speed, until foamy.
Increase speed to high and gradually add sugar, 1 tablespoon at a time. Beat 5 to 7 minutes, until stiff, glossy peaks form.
Transfer meringue to a piping bag fitted with a star tip, and pipe small cookies on the prepared baking sheets.
Bake meringue cookies for 2 hours, until set and completely dry. Turn the oven off and keep cookies in for one more hour.
Cookies can be stored in an airtight container in a dry place for up to a week.
This recipe will make 6 to 7 dozen cookies.
Recipe inspired by ‘Bake From Scratch’ magazine from March/April 2017.
Prep time about 25 minutes
Bake time 2 hours, plus 1 additional hour for drying in the oven.
ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.