Thursday, May 5, 2016

Meringue Cookies

4 large egg whites at room temperature
2 1/4 confectioners sugar (sifted)
1/4 tsp. salt
1/2 tsp. cream of tarter
Sugar crystals or favorite sprinkles

Yields: 40-44 Cookies

Step 1 - Place your egg whites in the bowl of your stand mixer and add the whisk attachment. Sift your confectioners sugar and set aside in another bowl.
Step 2 - Turn your mixer on a medium speed for 1 minute, add in your cream of tarter and salt until foamy. 
Step 3 - Slowly add in your confectioners 1/3 cup at a time until all is incorporated, then bring up to a high speed and blend for 5 minutes (stopping to scrape the sides of the bowl a couple times). Whisk until stiff peaks form and the mixture is glossy. 
Step 4 - Pre-heat your oven to 250 degrees and line two baking sheets with parchment paper.  Fill a piping bag (I just used a bread bag or you could use a zip top bag) with the mixture and cut a 1/2 inch off of one corner. I made 2-3 inch circles then swirled up, leave 1-2 inches between each, then sprinkle with sugar crystals or your favorite sprinkles. Bake on the upper and lower thirds of your oven for about 2 hours (rotate a couple times for even heating) or until they are dry and release easily from the parchment. Enjoy these lights airy treats!

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