When I was making the Marshmallow icing for the S’mores Cupcakes, I had a lot of left over Meringue. Everyone that knows me knows I hate wasting food. Instead of throwing out perfectly good meringue that I worked so hard to get correct. I decided to make Classic Meringue cookies.
The difficult part of making the cookies is the get the Meringue the correct consistency without over or under whipping the eggs. The true test if the batter is right is to see if stiff glossy peaks form. The peaks will form when the blades are removed from the bowl. If no peaks have formed after several minutes, add in more cream of tartar.
Classic Meringue Cookies
Ingredients
- 3 large egg whites at room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 225 degrees and line a large cookie sheet with parchment paper. Set aside.
- Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes.
- Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Add the vanilla. Beat on high speed for 5-6 minutes until stiff glossy peaks form.
- Fit a large disposable piping bag with a large Star tip and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet. They can be close to each other as they will not spread.
- Bake for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hourbefore removing.
