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Meringue Cookies

5 from 1 vote
Course: Dessert, Sweets, Sweets and Desserts
Cuisine: French
Keyword: cookie recipe, eggs, merigue cookies, meringue, meringue recipe
Author: Olive
Adapted from Joy of Baking and Ultimate Cake. Meringue cookies are quite intimidating to make but it's actually very easy once you get the hang of it. 
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Ingredients (click ingredient to buy it)

Instructions

  • Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven.
  • Line a baking sheet with parchment paper.
  • In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until thick and frothy.
  • Add the cream of tartar and continue to beat the whites until they hold soft peaks.
  • Add the sugar, a little at a time, and continue to beat until the meringue is stiff and glossy.
  • Spoon mixture into pastry bag fitted with a 1/2 inch (1.25 cm) plain or star tip and pipe mounds onto the baking sheet or simply spoon mounds of meringue, using two spoons, onto the prepared sheets.
  • Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.
  • Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking.
  • The meringues are done when they are pale in color and fairly crisp. 
  • Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.

Notes

Note 1: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers. (from  Joy of Baking)
Note 2: Makes about 10 - 2 1/2 inch (6 cm) meringues. I made mine just about an inch-wide cookies so they'll bake faster. - Olive
 
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