Meringue Cookies Sallye Recipes

Steps:

• Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
• Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
• Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.

Steps:

• Place the rack in the center of the oven and preheat oven to 200º Line a baking sheet with parchment paper
• Place egg whites in large mixing bowl of electric mixer Beat at medium speed with whisk attachment until foamy Add the cream of tartar and continue to beat the egg whites until they form and hold soft peaks
• Add sugar a little at a time and continue to whisk at medium high speed until all sugar is added and the mixture holds stiff peaks **Note: If you do not have superfine sugar, place your regular sugar in a food processor and process for about 30 seconds until sugar is superfine.
• Beat in the vanilla Take a small amount between your thumb and forefinger. If it feels gritty, the sugar has not totally dissolved. Continue whisking (beating) until mixture is silky smooth between your fingers
• Before you place cookies on cookie sheet, place a very small amount under each corner between the cookie sheet and parchment paper. This will keep the parchment paper from sliding around Using two tablespoons, place mounds of meringue on cookie sheet spaced far enough apart that they will not touch You may garnish them with slivers of almonds or other garnishes at this time
• Bake for approximately 1-1/2 to 1-3/4 hours Rotate the cookie sheet from front to back about halfway through so cookies will cook evenly The meringues are done when they are slightly colored and crisp to the touch Turn off oven , open the door a crack and leave the cookie sheet in the oven to continue drying several hours or overnight
• Store in covered container at room temperature for up to 1 week.

Steps:

• Preheat oven to 225f.
• Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
• Continue to beat, and add sugar one tsp at a time.
• Beat untill it forms stiff peaks.
• Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
• On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
• bake for one hour, or untill tops are golden brown.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
• Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
• Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.