Meringue Cookies

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Meringue Cookies. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Meringue Cookies is one of the most well liked of current trending meals on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes delicious. They are fine and they look fantastic. Meringue Cookies is something which I have loved my entire life.

Many things affect the quality of taste from Meringue Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Meringue Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can cook Meringue Cookies using 6 ingredients and 6 steps. Here is how you cook that.

These cookies are unique and subtly sweet. They have a crisp exterior, but a softer and delicate center. I think they taste better the day after they're baked. Be sure not to overbeat the egg whites...stop at stiff peaks. For the cookies pictured we skipped the sprinkles and used 2 drops of red gel food coloring. Recipe adapted from a recipe in the Sallys Cookie Addiction Cookbook.

Ingredients and spices that need to be Prepare to make Meringue Cookies:

1. 3 large egg whites, room temperature
2. 1/8 tsp. cream of tartar
3. 1/8 tsp. salt
4. 2/3 cup granulated sugar
5. 1-2 drops food coloring (optional)
6. Nonpareil sprinkles (optional)

Steps to make to make Meringue Cookies

1. Preheat the oven to 225°F. Line a large baking sheet with a silicone baking mat or parchment paper and set it aside. Fit a disposable piping bag with either a rounded or a star tip and set that aside.
2. In a large bowl (make sure it is completely clean and dry) place the egg whites, cream of tartar and salt. Use either a hand mixer or a stand mixer fitted with a whisk attachment and beat the egg white mixture on high speed for about 3 minutes or so, until soft peaks form. Then while the mixer is still running, gradually add in the sugar and continue to beat on high speed until stiff peaks form, about 2 or so more minutes. If using the food coloring, beat it in now.
3. Use a rubber spatula to transfer the egg white mixture into the prepared piping bag.
4. Pipe out mounds onto the prepared baking tray, raising them up as you do. They won't spread, so you can place them fairly close together. If using sprinkles, then sprinkle them over the meringue cookies now.
5. Bake for 60 minutes, then turn the oven off but leave them in the oven for another hour or so. After that, take the tray out of the oven and let them come completely to room temperature. Serve immediately after.
6. These can be stored covered at room temperature for up to 2 weeks.

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So that is going to wrap this up for this exceptional food Step-by-Step Guide to Make Speedy Meringue Cookies. Thanks so much for reading. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!