Maddys Meringue Cookies Food

MADDY'S MERINGUE COOKIES

Steps:

• Beat egg whites, salt, cream of tartar and vanilla until soft peaks form.
• Add sugar gradually, beating well until sugar is dissolved and meringue peaks are stiff.
• Fold in chocolate chips.
• Line cookie sheets with cooking parchment (or greased waxed paper).
• Drop mix by spoonful on to parchment, leaving a space of 1 inch between cookies.
• Place in preheated 400°F oven; immediately reduce oven temperature to 275°F.
• Bake for 10 minutes, then turn oven off.
• Leave cookies in oven (to dry) without opening door for several hours or until oven is cool.

MERINGUES

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
• For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
• Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.

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.

MERINGUE COOKIES ("FORGOTTEN KISSES")

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

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.

GOOD MERINGUE

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

FORGOTTEN MERINGUE COOKIES

Steps:

• Preheat oven to 375. Grease 2 cookie sheets, or use parchment paper.
• Beat egg whites at medium speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating after each addition.
• Beat in salt. Increase speed to high and continue beating until peaks are stiff but not dry. Fold in chocolate chips. Drop by heaping teaspoons onto cookie sheets.
• Place cookie sheets into oven, and turn off the oven. Leave for at least 30 minutes, or until dry. They can be even left overnight.
• Don't forget them!

MERINGUE COOKIES

Steps:

• Heat oven to 300 degrees.
• Blend egg whites, sugar, salt and vanilla in top of double boiler.
• Place over boiling water; beat with rotary beater, scraping bottom and side of pan occasionally, until mixture forms stiff peaks.
• Drop mixture by teaspoonfuls onto 2 lightly greased baking sheets.
• (Drop all mixture onto the 2 baking sheets; bake only 1 baking sheet at a time.) Bake 12 to 15 minutes or until light brown.
• Immediately remove from baking sheet.

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!

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.

MERENGES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
• In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
• Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.