MERINGUE SURPRISE COOKIES
Add attractive colors to meringue cookies with sprinkles and candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 6 g, TransFat 0 g
MERINGUE COOKIES
This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g
DELICIOUS AND EASY MERINGUE COOKIES
Easy Meringue cookies or also called "suspiros" in Spanish. These are very light cookies made with egg whites and sugar. Very crunchy, airy and delicious!.
Provided by -Sabrina-
Categories Dessert
Time 1h15m
Yield 48 cookies
Number Of Ingredients 4
Steps:
- Heat oven to 300°F
- Blend egg whites, sugar, and salt in a heatproof bowl on top of double boiler.
- Place over boiling water; be careful not to touch the bowl with the water.
- Beat with whisk, scraping bottom and side of pan occasionally, until sugar is completely dissolved.
- Transfer to stand electric mixer and beat until soft peaks form.
- Add lemon zest(i like lemon zest to cut little the sweetness) and beat until stiff peaks form.
- Drop mixture by teaspoonfuls onto 2 lightly greased baking sheets or use a pastry bag fitted with a star tip.
- Bake 45 to 60 minutes or until hard at touch, do not let get it brown.
- Immediately remove from baking sheet and place in cookie rack to cool.
- Place in air-tight container.
Nutrition Facts : Calories 13.2, Sodium 6.7, Carbohydrate 3.1, Sugar 3.1, Protein 0.2
HOLIDAY MERINGUES
Do you love peppermint? Tis the season for these merry meringues with fresh flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g
MINT-KISSED MERINGUE COOKIES
Enjoy these delicious mint flavored meringues - an elegant dessert decorated with colorful candy sprinkles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 200°F. Grease 2 large cookie sheets with shortening or cooking spray. In small bowl, beat egg whites, cream of tartar and salt with electric mixer on medium speed until foamy. On high speed, add sugar, 1 tablespoon at a time, beating until sugar is dissolved, meringue is glossy and very stiff peaks form. Beat in mint extract. With rubber spatula, fold in food color, 1 drop at a time, until well blended and desired color.
- Use disposable decorating bag or gallon-size food storage plastic bag with 1/2-inch hole cut in one bottom corner of bag (if desired, fit large star tip in decorating bag or in hole of plastic bag). Spoon meringue into bag; twist top of bag to seal. Squeeze bag to pipe meringue into 1-inch puffs onto cookie sheets. Sprinkle each with candy sprinkles.
- Bake on middle oven rack 2 hours. Immediately remove cookies from cookie sheets; place on wire racks. Cool completely, about 5 minutes.
Nutrition Facts : Calories 10, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 10 mg, Sugar 2 g, TransFat 0 g
SUPER EASY MERINGUE COOKIES
Make and share this Super Easy Meringue Cookies recipe from Food.com.
Provided by Lilasianchef
Categories Candy
Time 1h15m
Yield 24 small cookies, 2 serving(s)
Number Of Ingredients 5
Steps:
- set oven to 300 degrees and line one or two cookie sheets with pastry or wax paper.
- first you want to blend together the egg whites, salt, and vanilla very well together over a double boiler (i don't have one but i've found that if you use a medium pot with 1'' of water and a medium mixing bowl, it helps out very much).
- put it all in a stand- up mixer (like our kitchen-aide) and blend at high.
- while blending slowly add sugar until stiff peaks occur.
- after peaks are made, put in a pastry/icing bag (using corner of a freezer bag or a tight funnel made of wax paper works as well) and pipe onto lined cookie sheet
- bake for 12-15 minutes or until tops are a slight golden shade.
- serve while warm or put in air tight container (keeps for about a week if they last that long).
Nutrition Facts : Calories 407.2, Fat 0.1, Sodium 345.6, Carbohydrate 100.3, Sugar 100.3, Protein 3.6
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