VANILLA MERINGUE COOKIES
These vanilla meringue cookies are perfect for the holidays and are definitely worth the expense of the vanilla bean. Served alone or alongside fresh fruit, they are the perfect melt-in-your-mouth, delicious dessert.
Provided by IIIMXO
Categories Desserts Cookies Meringue Cookies
Time 3h20m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
- Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
- Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
- Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.
Nutrition Facts : Calories 40.4 calories, Carbohydrate 9.1 g, Protein 0.6 g, Sodium 9.4 mg, Sugar 9.1 g
VANILLA MERINGUE COOKIES
Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add vanilla, 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. Continue beating until stiff glossy peaks form, about 7 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
VANILLA MERINGUE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 4
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.
VANILLA MERINGUES
With only a little practice you'll produce lovely little mounds of meringue with curls like chocolate kisses on top. And when you grow tired of pale white ones, add a couple of drops of food coloring, or follow the recipe modification for cocoa-flavored meringues.
Provided by Mark Bittman
Categories brunch, easy, dessert
Time 2h20m
Yield About 2 dozen.
Number Of Ingredients 5
Steps:
- Heat oven to 200 degrees. Use an electric mixer to beat egg whites with cream of tartar, salt and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
- Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a Ziploc bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
- Bake meringues until hard, about 2 hours. Meringues are ready when they release from parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.
Nutrition Facts : @context http, Calories 17, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 15 milligrams, Sugar 4 grams
VANILLA CHAI MERINGUE COOKIES
I love the taste of vanilla chai tea so much that I make my own dry tea mix at home, as well as chai-flavored coffee creamer. This was just one more way to enjoy the wonderful flavor of chai tea, in an airy light, spicy cookie!
Provided by dcshoffman
Categories Desserts Cookies Meringue Cookies
Time 4h35m
Yield 40
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line 2 cookie sheets with foil or parchment paper.
- Beat egg whites with a mixer until foamy and soft peaks form. Add sugar slowly while you continue to mix. Add vanilla extract and beat until glossy, stiff peaks form. Gently fold in ginger, cinnamon, cloves, and cardamom.
- Pipe or spoon the meringue onto the prepared baking sheets.
- Bake in the preheated oven for 1 hour 20 minutes. Turn off the oven and leave the cookies inside until the oven cools, or overnight.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 6.8 g, Protein 0.4 g, Sodium 5.6 mg, Sugar 6.7 g
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- Whisk the egg whites in a clean bowl, using a hand-held electric whisk, until very stiff. (You can use a stand mixer instead!)
- Pour the powdered sugar and cornstarch in a strainer and shake over the bowl, releasing a little at a time, whisking until the meringue is very stiff.
- Mix in the vinegar and vanilla extract. Using a medium cookie scoop, mound mixture on to the prepared baking sheets.
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