Meringues

Total Time:
3 hr 25 min
Prep:
2 hr 25 min
Cook:
1 hr

Yield:
about 20 cookies
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 3 large egg whites, at room temperature
  • Pinch of salt
  • 1/4 teaspoon cream of tartar
  • 3/4 cup superfine sugar
  • 1 teaspoon peppermint extract or 2 teaspoons grated lime zest (optional)
  • Assorted food coloring (optional)
  • 1/2 to 2/3 cup mini chocolate chips (optional)
  • Assorted sanding sugar, melted chocolate or nonpareils, for decorating
Directions

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.

Photograph by Steve Giralt

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    This recipe is featured in:

    Healthy Holiday Food & Cooking Recipes