Meringue Cookies
 
 
Author:
Recipe type: Cookie
Ingredients
  • 3 large fresh egg whites
  • ⅔ cup sugar
  • 1-1/2 teaspoons almond extract
  • ¼ teaspoon cream of tartar
  • pinch of salt
Instructions
  1. Place egg whites in a mixing bowl.
  2. Add almond flavouring, colouring (if using), cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
  3. Continue beating until stiff glossy peaks form.
  4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a star tip. Transfer meringue to bag.
  5. Pipe cookies 2 in. apart onto parchment paper-lined baking sheets.
  6. Bake 40-45 minutes at 250 degrees until firm to the touch.
  7. Turn off oven leave meringues in oven 1 hour.
  8. Remove from oven; cool completely on baking sheets.
  9. Remove meringues from paper; store in an airtight container at room temperature.
  10. I like to double up my cookie sheets to insulate the bottoms of the meringues from getting to dark, especially when making white meringue cookies.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/meringue-cookies/