Heavenly Meringue Cookies

These cookies were so light, fluffy and delicious…and my dad was quite shocked when he picked one up and it was as light as air. I haven’t had these delicious cookies in such a long time that I decided to whip up a batch to enjoy with EASTER DINNER. They were so extremely easy to make and disappeared just as quickly as I put them out!

I absolutely love meringue even though it’s primarily sugar and stiffly beaten egg whites. I’m not a huge fan of waste though so I saved my two egg yolks and used them for Phyllo Eclairs, which Chris went on and on about (recipe to come).

Portion your batter and add a few drops of different food coloring and create a festive treat. Pinks, blues and purples for spring, red and green for Christmas, or just red for Valentines day.

Delicious meringue cookies

Delicious meringue cookies

  • 2 egg whites
  • 1 teaspoon white vinegar
  • Dash of salt
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon pure vanilla extract (the recipe called for clear vanilla extract but c’mon, I’m not going to search for and buy it for this ONE recipe)
  • 1/2 cup granulated white sugar, or superfine sugar
  1. Preheat oven to 250 degrees. Line baking sheet with parchment paper.
  2. Separate egg whites into a bowl and reserve yolks for use in a different recipe.
  3. Pour in vinegar and salt and using a hand held mixer on high speed beat until mixture is foamy and doubled in size.
  4. Add extracts and sugar 1 tbsp at a time until stiff peaks form when you lift beaters from bowl.
  5. Bake for 50 minutes or until they become crisp and golden brown.
  6. Store in an airtight container.
Pipe cookies onto baking sheet lined with parchment

Pipe cookies onto baking sheet lined with parchment

Meringue cookie before it hits the oven

Meringue cookie before it hits the oven

These cookies remind me of Christmas during a simpler time, a time when I didn’t have trays and trays of baked goods to bake and prepare, but rather to enjoy!

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2 Comments (+add yours?)

  1. Michaela
    Mar 19, 2012 @ 02:45:11

    Hi Ashley
    Love the recipe. Am going to rush and make them as I have a new convection oven.

    I realise that your intended audience probably resides in America but since it is on the world wide web people in other parts of the globe may also benefit from your insight.

    250 degrees seemed a little high for meringues and I realised that America uses Fahrenheit degrees not celsius. For someone not familiar with US measurements this may have caused your excellent recipe to become a disaster for them.

    Reply

  2. rochelle
    Feb 10, 2011 @ 13:57:17

    PLease tell me the nutiritonal valoue of these delicious confections: Protein, fiber, carbs, fat. Thanks a lot.

    Reply

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