Surprise Meringues 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:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
• For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
• Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.

Steps:

• In a mixing bowl beat egg whites and cream of tarter until soft peaks form.
• Gradually add sugar, salt and vanilla, beating until stiff peaks form and sugar is dissolved, about 5-8 minutes.
• Fold in the chocolate chips and nuts.
• Drop by rounded teaspoonfuls onto greased baking sheets.
• Bake at 300° for 30 minutes or until light brown.
• Cool on baking sheets.

Steps:

• Heat oven to 250°F. Line large cookie sheet with parchment paper. In small bowl, combine egg whites, salt and vanilla; beat until foamy. Gradually add sugar, beating 3 to 5 minutes or until stiff peaks form.
• Pipe or spoon mixture into 3/4-inch-wide mounds 1 inch apart on parchment-lined cookie sheet. Top each with mint candy. Pipe or spoon additional drop of mixture over candy to cover. Sprinkle with snowflake sprinkles.
• Bake at 250°F. for 50 to 60 minutes or until crisp. Immediately remove from cookie sheets. Cool 10 minutes or until completely cooled.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form.
• Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes.
• Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely.
• Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.

Steps:

• Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
• Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
• Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.