How To Make Meringue Cookies Food

ULTIMATE MERINGUE

Steps:

• Heat the oven to 110C/ 100C fan/gas ¼.
• Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
• Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
• Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
• Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
• Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
• Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
• Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

VANILLA MERINGUE COOKIES

Steps:

• Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
• Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
• Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.

EASY AND DELICIOUS MERINGUE COOKIES

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.

VANILLA MERINGUE COOKIES

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.

COLORFUL MERINGUE COOKIES

Steps:

• Preheat oven to 225°F.
• Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.
• Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.
• Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.

MERINGUE COOKIES

Steps:

• Preheat the oven to 200 degrees F.
• Place the egg whites in a large, clean mixing bowl, and add the cream of tartar and salt.
• Whip the whites on medium speed until foamy and just beginning to turn white.
• While continuing to whip, add in the sugar very slowly (about 1/4 teaspoon at a time).
• When all the sugar has been added, turn the mixer up to high speed and whip until the meringue is glossy and very stiff.
• Stir in the vanilla extract, then fold in the color (if using).
• Transfer the meringue to a clean piping bag fitted with a French star tip, and pipe 1-inch diameter kisses onto a parchment-lined baking sheet.
• Bake the meringues in the warm oven for 2 to 2 1/2 hours, or until light and crisp (do not brown).
• Serve immediately.

MERINGUE COOKIES

Steps:

• Over a bowl, separate egg whites and yolks making sure no shells or yolks get into the bowl. Pour into a clean glass or metal bowl.
• At medium speed, mix egg whites until frothy.
• Add cream of tartar and clear vanilla extract. If adding food coloring, add drops to desired shade. Mix on medium-high speed until soft peaks form.
• When soft peaks form, slowly add the granulated sugar while mixing at medium-high speed. When all the sugar has been added, continue to mix for 3-5 minutes until stiff peaks have formed.
• The meringue is ready when it is shiny and stiff peaks have formed. To check for stiff peaks, lift the beaters. If the meringue holds its shape and there are stiff deep peaks or a stiff curl, it's ready. If not ready, mix for another minute and check again.
• Add meringue to a piping bag. On a baking sheet lined with parchment paper, add a little meringue under the corners of the parchment paper to hold it in place. Pipe the meringue onto the parchment paper with 1 inch between each cookie.
• Bake meringue cookies in a 225 degree oven for 45 minutes. Turn off the oven and let the meringues sit for another 45 minutes to continue to slowly bake and cool. After 45 minutes, cool completely on the pan. Store in an air-tight container.

MERINGUE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
• Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
• Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

MERINGUE COOKIES

Steps:

• 1. Preheat oven to 200 degrees. Place rack in center of oven. Line a baking sheet with parchment (or you can butter and flour the sheet instead). You can form the cookies with a pastry bag fitted with a 1/2 plain tip, but I just spooned the meringue and did a little swirl on top.
• 2. In the bowl of an electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high, until the meringue holds very stiff peaks. Beat in the vanilla extract.
• 3. TIP: The meringue is done when it holds stiff peaks and when you rub a little between your fingers it does not feel gritty. If it is gritty, just keep beating!
• 4. Pipe or spoon meringue onto baking sheet. Bake for approximately 1 1/2 to 1 3/4 hours, rotating the sheet about halfway through the baking time. The meringues are done when pale in color and fairly crisp. They should remove easily from parchment paper. Turn off the oven and crack the door open. Leave the meringues in the oven to finish drying for several hours or overnight. The meringues can be covered and stored at room temperature for several days.
• 5. Makes about 10 2 1/2 inch meringues.

HOW TO MAKE MERINGUE COOKIES

Steps:

• 1. Preheat oven to 275 degrees.
• 1. beat egg whites alone until soft peaks then add the sugar, cream of tartar, food colouring, and salt.
• 2. beat until stiff peaks.
• 3. convert in to piping bag, and pipe circles on to a baking sheet lined with parchment paper.
• 4. place it in the oven for 20 - 25 minutes.
• 5. take it out of the oven and let it cool.
• Enjoy!