AçAí MERINGUE COOKIES RECIPE BY TASTY
Here's what you need: egg whites, lemon, salt, sugar, acai syrup, sugar, water, acai puree
Provided by Tasty
Categories Bakery Goods
Yield 6 cookies
Number Of Ingredients 8
Steps:
- In a saucepan, boil ½ cup (100 g) sugar, water, and acai puree.
- Reduce heat to simmer and cook until mixture thickens into a syrup. Add lemon when thickening.
- Let cool before using.
- Preheat oven to 225˚F (105˚C). Line a baking sheet with parchment paper and set aside.
- In a bowl, using an electric mixer, beat the egg whites until they are foamy.
- Add salt and lemon juice. Continue whisking.
- Slowly add sugar while whisking and beat until glossy, stiff peaks form.
- Spoon meringue mixture on the parchment sheet and smooth the top of the meringue with the back of the spoon.
- Drizzle about ¼ teaspoon of acai syrup on the meringue and swirl with a toothpick. Repeat for each cookie.
- Bake for 90 minutes, until the outside shell becomes stiff and the meringue has gone from shiny to matte. The cookie should easily lift off the parchment.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 33 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, Sugar 32 grams
VANILLA MERINGUE COOKIES
Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
BETTY'S EASY MERINGUE COOKIES (2 INGREDIENTS)
Betty was a family friend of my husband's Grandfather and this is her recipe. My DH loved these as a child.
Provided by Oolala
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Beat whites until very stiff.
- Gradually add sugar and keep beating until mixture forms peaks.
- Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
- Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
- If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
- Note: Do not brown!
Nutrition Facts : Calories 105.3, Sodium 27.6, Carbohydrate 25.1, Sugar 25.1, Protein 1.8
EASY AND DELICIOUS MERINGUE COOKIES
A sweet and satisfying snack or dessert,and low caloire too! My step mom brought them to a family dinner, they were a hit!
Provided by Obsessed_Chef
Categories Dessert
Time 1h10m
Yield 5 cookies, 40 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 225f.
- Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
- Continue to beat, and add sugar one tsp at a time.
- Beat untill it forms stiff peaks.
- Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
- On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
- bake for one hour, or untill tops are golden brown.
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