Meringue Cookies
Total
2h 30m
Once you realize how successful you can be with this recipe—and how much you can show off to friends and family—you'll want to make meringue cookies for every get-together (except perhaps during the summer, when the humidity will absolutely do these cookies in).
Ingredients
3 dozenSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 70kcal 3%
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Fat 0g 0%
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Saturated Fat 0g 0%
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Carbohydrates 16g 5%
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Fiber 0g 0%
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Sugar 16g 32%
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Protein 1g 2%
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Cholesterol 0mg 0%
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Sodium 15mg 0%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Any remnant of oil, water, or food in a mixing bowl will doom your meringues. Make sure the bowl you use to whip the egg whites is squeaky clean. Wash it, and wash it again. Then dry it, and dry it again.
Older eggs actually whip better than fresh ones.
Not sure all your sugar dissolved into the egg white mixture? Pinch a small bit of meringue between your thumb and finger, and rub back and forth. If you feel grit, the sugar did not dissolve, and you should give it more time to dissolve, then mix once again before piping.
Pipe immediately: Meringue will lose some of its volume as it sits, so don't wait long to pipe your cookies after filling the piping bag.
Don't overbeat: Just as it's bad to underbeat meringues, it's bad to whip too much. Once you reach stiff peaks, stop.
Older eggs actually whip better than fresh ones.
Not sure all your sugar dissolved into the egg white mixture? Pinch a small bit of meringue between your thumb and finger, and rub back and forth. If you feel grit, the sugar did not dissolve, and you should give it more time to dissolve, then mix once again before piping.
Pipe immediately: Meringue will lose some of its volume as it sits, so don't wait long to pipe your cookies after filling the piping bag.
Don't overbeat: Just as it's bad to underbeat meringues, it's bad to whip too much. Once you reach stiff peaks, stop.
Imported & edited by @johnnydallas24
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