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
VANILLA MERINGUES
With only a little practice you'll produce lovely little mounds of meringue with curls like chocolate kisses on top. And when you grow tired of pale white ones, add a couple of drops of food coloring, or follow the recipe modification for cocoa-flavored meringues.
Provided by Mark Bittman
Categories brunch, easy, dessert
Time 2h20m
Yield About 2 dozen.
Number Of Ingredients 5
Steps:
- Heat oven to 200 degrees. Use an electric mixer to beat egg whites with cream of tartar, salt and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
- Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a Ziploc bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
- Bake meringues until hard, about 2 hours. Meringues are ready when they release from parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.
Nutrition Facts : @context http, Calories 17, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 15 milligrams, Sugar 4 grams
VANILLA MERINGUES (QUICK & EASY)
Another of my grandmother's recipes that she taught her culinary students. Out of all the Christmas treats I make, people always ask me about these. Made with just 4 simple ingredients, they are another family favorite and have been part of our holiday cookie trays for over 40 years. Light, fluffy and airy with just a hint of...
Provided by Family Favorites
Categories Cookies
Time 1h
Number Of Ingredients 4
Steps:
- 1. Line two large cookie sheets with parchment paper. Preheat oven to 250 degrees.
- 2. Beat 3 egg whites and 1/8 tsp. salt with a hand mixer until foamy. Measure out 1 cup of sugar and add to the egg whites one tablespoon at a time, mixing well at medium speed after each addition.
- 3. Continue mixing at medium speed until very firm peaks form and sugar has dissolved. (The peaks should hold and not flatten when left alone for a couple of minutes.)
- 4. Very gently fold in 1/2 tsp vanilla. Drop by rounded teaspoonfuls onto parchment paper. Bake for 40 minutes at 250 degrees. Do not allow to brown. Let cool completely and store in airtight containers or ziplock bags. Will stay fresh for 2-3 weeks at room temperature making them ideal for early holiday baking.
VANILLA MERINGUES
Steps:
- Preheat the oven to 200 degrees F. Use an electric mixer to beat egg whites with cream of tartar, salt, and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
- Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a resealable plastic bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
- Bake meringues until hard, about 2 hours. Meringues are ready when they release from the parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.
- For pink vanilla meringues: After adding the first 1/4 cup sugar, add a drop or two of pink or red food coloring to mixture. Continue with Step 1.
Nutrition Facts : Calories 18, Sodium 17 milligrams, Carbohydrate 4 grams, Sugar 4 grams
VANILLA MERINGUE COOKIES
These vanilla meringue cookies are perfect for the holidays and are definitely worth the expense of the vanilla bean. Served alone or alongside fresh fruit, they are the perfect melt-in-your-mouth, delicious dessert.
Provided by IIIMXO
Categories Desserts Cookies Meringue Cookies
Time 3h20m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
- Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
- Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
- Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.
Nutrition Facts : Calories 40.4 calories, Carbohydrate 9.1 g, Protein 0.6 g, Sodium 9.4 mg, Sugar 9.1 g
MERINGUE COOKIES
Make and share this Meringue Cookies recipe from Food.com.
Provided by Abby C
Categories Drop Cookies
Time 38m
Yield 36 1/2-42 cookies
Number Of Ingredients 4
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.
Nutrition Facts : Calories 22.9, Sodium 20.5, Carbohydrate 5.5, Sugar 5.5, Protein 0.3
COFFEE MERINGUE KISSES
These coffee meringue cookies are fat-free, low calorie, and flourless. Meaning Glutin free.These puffs of heaven will melt in your mouth. NOTE: It is best to make meringue cookies when the humidity is low. They will not properly crisp up in damp weather.
Provided by Stormy Stewart
Categories Candies
Number Of Ingredients 5
Steps:
- 1. Heat oven to 250 degrees.
- 2. Use nonstick cookie sheets, or line regular cookie sheets with parchment paper.
- 3. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.
- 4. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy.
- 5. Add cream of tartar, and continue beating at medium speed until soft peaks form.
- 6. Increase beater speed to high, and gradually beat in sugar-coffee mixture.
- 7. Continue beating until soft peaks form and mixture has a glossy sheen.
- 8. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue.
- 9. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2\" in diameter.
- 10. Lift up tip and stop squeezing.
- 11. Leave 1\" between cookies or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2\" between cookies.
- 12. Bake 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door.
- 13. (After the first hour, it\'s okay to peek just once.)
- 14. Remove the meringues from the cookie sheet with a spatula.
- 15. Store in airtight container--makes about 3 dozen.
VANILLA MERINGUE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 4
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.
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CLASSIC VANILLA MERINGUE COOKIES RECIPE | THE GRACIOUS WIFE
From thegraciouswife.com
Estimated Reading Time 3 minsCalories 11 per servingTotal Time 1 hr 15 mins
- Add vanilla, cream of tartar, and salt to egg whites and begin beating on medium speed until mixture is white and foamy.
- Gradually begin adding sugar, 1 tablespoon at a time, and continue mixing after each addition until sugar is fully dissolved.
SUGAR-FREE MERINGUE COOKIES RECIPE - LOW CARB NO CARB
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Reviews 155Calories 26 per servingCategory Cookies
- Add syrup and egg white into the bowl and with hand-mixer keep mixing until fluffy white consistency appears
MERINGUE COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 409Calories 21 per servingCategory Cookie, Dessert
- Preheat oven to 225F (105C) and 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.
- Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl².
- Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.
EASY & DELICIOUS VANILLA MERINGUE COOKIES RECIPE
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3.6/5 (31)Category DessertCuisine FrenchTotal Time 2 hrs 40 mins
VANILLA MERINGUE COOKIES - TASTE OF THE FRONTIER
From kleinworthco.com
Cuisine FrenchTotal Time 1 hr 20 minsCategory Dessert
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites start to become frothy.
- Add the caster sugar a little bit at a time with the mixer on medium-high speed until the meringue is close to forming stiff peaks.
CHERRY VANILLA MERINGUE COOKIES - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
5/5 (1)Estimated Reading Time 3 mins
- Preheat oven to 170 degrees. Whip egg whites on high speed and gradually add in the sugar. Add in the cream of tartar and vanilla, whip until stiff peaks form and it is glossy white.
- Take about a cup of the meringue and mix it with the maraschino cherries until combined. Fold into the rest of the meringue.
- Pipe out 1 inch swirls with a open star tip 1 inch apart. Decorate with sprinkles if desired. Bake for 2 hours and then turn off the oven and let cool inside. About 1 hour. Serve and enjoy!
EASY SUGAR FREE MERINGUE COOKIES (KETO, LOW CARB)
From sugarfreemom.com
4/5 (3)Calories 6 per servingServings 11
- Place egg whites into clean bowl or stand mixer. Start whipping on a low speed and as it begins to form continue to increase speed. Sprinkle in salt and continue to whip egg whites. Drizzle in vanilla extract. When you start to see soft peaks forming, add a small amount of the sugar free sweetener. Continue to add small amounts while whipping at a high speed. Continue to whip until the egg whites have started to pull away from the sides of the bowl. If you're unsure if they are stiff, you should be able to flip the bowl over and nothing moves or slips.
- Make small swirls onto the baking sheet pan using the small circle shape on the silpat or on parchment measuring 1.25 inches. Continue with the remaining whipped whites. You should be able to make 44 cookies.
VANILLA MERINGUE COOKIES RECIPE | MYRECIPES
From myrecipes.com
Servings 36
- Bake at 200° for 2 hours; turn oven off. Let meringues stand in closed oven with light on for 8 hours.
CHOCOLATE AND VANILLA MERINGUE COOKIES | HEALTHY RECIPES ...
From weightwatchers.com
Cuisine FrenchCategory DessertServings 22Total Time 3 hrs 8 mins
- In a large bowl, beat egg whites with an electric mixer until frothy. Add vinegar; beat until soft peaks form. Increase speed to high and gradually add sugar; beat until glossy stiff peaks form. Beat in vanilla.
- Spoon tablespoons of both meringues onto prepared baking sheets about 1 inch apart each, making about 44 cookies – half vanilla-flavoured and half cocoa-flavoured. Or you can make marbleized cookies by spooning 1/2 tablespoon of each type of meringue into a mound and then swirling the 2 together with your fingers.
VANILLA MERINGUE COOKIES - SIMPLE LIVING. CREATIVE LEARNING
From simplelivingcreativelearning.com
Category BiscuitsTotal Time 2 hrs 10 minsEstimated Reading Time 2 mins
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From familycookierecipes.com
5/5 (3)Total Time 40 minsCategory Cookies, DessertCalories 13 per serving
- Whisk the egg whites in a clean bowl, using a hand-held electric whisk, until very stiff. (You can use a stand mixer instead!)
- Pour the powdered sugar and cornstarch in a strainer and shake over the bowl, releasing a little at a time, whisking until the meringue is very stiff.
- Mix in the vinegar and vanilla extract. Using a medium cookie scoop, mound mixture on to the prepared baking sheets.
VANILLA MERINGUE COOKIES - BAKER BETTIE
From bakerbettie.com
4.2/5 (9)Estimated Reading Time 4 minsServings 50Total Time 2 hrs 40 mins
- PREP: Preheat the oven to 200 F (95 C). Line two sheet pans with parchment paper and set aside.
- MAKE THE MERINGUE: In a stand mixer fit with a whisk attachment add the egg whites, cream of tartar, salt, and vanilla. Mix on medium speed until the mixture is holding air and soft peaks form. Gradually start adding the sugar about 1 TBSP at a time, waiting about 15 seconds between each addition. Do not rush this part or your meringue will not be stable. Once all the sugar has been added, increase the speed to medium-high and beat until stiff peaks form. This usually take about 5 more minutes. The meringue should be glossy and not dry looking.
- PIPE: Transfer the meringue to a pastry bag fit with a french star tip. Pipe kisses on the sheet pan. To do this, hold the pastry bag completely perpendicular (not on an angle) and hover about 1/2" off the pan. Give even pressure to start piping the kiss, then release the pressure and pull up.
- BAKE: Bake the meringues in the 200 F (95 C) oven for 75 minutes. Then shut the oven off and keep the door shut. Leave the meringue cookies in the off oven for about 75 minutes to completely dry out and crisp up.
VANILLA MERINGUE COOKIES : 10 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 2 mins
- Ingredients. 4 large egg whites room temperature. 1/2 teaspoon cream of tartar. Dash of salt. 1 cup (200 g) granulated sugar. 1 teaspoon vanilla extract or vanilla paste.
- Preheat Oven. Preheat oven to 250 degrees F (130 C) and line baking sheets with parchment paper, set it aside. I also like to wipe my bowl and attachment with vinegar so the egg whites will form.
- Add Sugar. Gradually add sugar, 1 tablespoon at a time until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
- Bake. Bake 45-50 minutes or until firm to the touch. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets.
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DOUBLE-VANILLA MERINGUE COOKIES RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Calories 28 per servingServings 30
- Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Stir well with a whisk.
- Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gradually add vanilla bean mixture and extract; beat until just combined. (Stiff peaks will take on the consistency of marshmallow cream.)
- Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 325° for 35 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.
SIMPLE VANILLA MERINGUE RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Category Desserts
- In a deep medium bowl or the bowl of a stand mixer, add the egg whites, cream of tartar, vanilla, and a pinch of salt.
- Using an electric mixer, begin beating the whites on medium-low speed. Sprinkle in 1 tbsp. sugar; beat for 10 seconds. Repeat the process with 5 more tbsp. sugar.
- Increase the speed to high and continue the process with the remaining 6 tbsp. sugar. Beat until the meringue is thick and glossy and holds stiff peaks when the beaters are raised.
MERINGUE COOKIES RECIPE - FOOD.COM
From food.com
- Beat egg whites and cream of tartar until light and fluffy. Make sure you don't get ANY yolk in it. If you do, start over! Using a metal bowl is best.
- Gradually add sugar to egg white mixture and continue beating until mixture stands in stiff peaks. Gently fold almonds into meringue with extract and food colouring (optional).
- Drop meringue by teaspoonful onto lightly greased baking sheet. Bake at 300F for 30 minutes. Let cool.
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