Meringue Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

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 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.

Steps:

• For the lemon curd: Whisk together the granulated sugar, whole egg and egg yolk in a medium bowl.
• Heat the lemon juice in a small pot over medium heat until just simmering. Temper the eggs by slowly pouring the lemon juice into the egg mixture while whisking constantly. Pour everything back into the pot and cook over medium heat, stirring constantly, until the mixture has thickened to the consistency of a milkshake, 2 to 3 minutes. Remove from the heat and stir in the butter until melted and incorporated.
• Strain the curd through a fine-mesh strainer into a bowl, place a piece of plastic wrap directly on the surface of the curd and refrigerate until completely chilled and very thick, at least 4 hours and up to overnight.
• For the cookies: Preheat the oven to 350 degrees F. Lightly spray a 24-cup mini muffin tin with nonstick cooking spray.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• Add the granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until fluffy, about 5 minutes. Add the vanilla and egg and beat until combined. With the mixer on low, gradually add the flour mixture and beat until just combined.
• Scoop 1 tablespoon of cookie dough and, using flour to keep it from sticking to your hands, roll it into a ball and place it into one of the cups of the mini muffin tin. Use your fingers to press it into the cup and up the sides. Repeat with the remaining dough.
• Bake until the cookies are light golden along the edges, about 30 minutes. Using the rounded end of the handle of a wooden spoon, gently press into the divot in each cookie to make a deeper cavity. Let the cookies cool slightly in the tin, then use an offset spatula or butter knife to help transfer them to a wire rack to cool completely.
• For the meringue kisses: Preheat the oven to 300 degrees F.
• Put the egg white in the bowl of a stand mixer fitted with the whisk attachment and beat on high until foamy. Add the cream of tartar and continue to beat until soft peaks begin to form. Slowly stream in the superfine sugar and beat until glossy stiff peaks form.
• Transfer the mixture to a disposable pastry bag with a 1/2-inch round tip. Pipe 24 small kisses onto a parchment-lined baking sheet. Bake until the meringues are beginning to dry, about 20 minutes, then turn off the oven and prop open the door with a spoon handle. Leave the meringue kisses in the oven until very dry, another 30 to 45 minutes. Let cool completely.
• To assemble the cookies, fill the cavity of each cookie with lemon curd. Top each with a meringue kiss.

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:

• Preheat the oven to 325 degrees F.
• Toast the almonds on a baking sheet in the oven until they are golden brown, about 10 minutes. Cool and then coarsely chop, either by hand or in a food processor.
• Put the egg whites in the bowl of a stand mixer and add the salt. On the second highest speed of the mixer, beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
• Drop the batter in 1-inch balls, onto 2 parchment-lined cookie sheets. Bake until light brown all over, firm to the touch, and they lift cleanly off the baking sheet, 35 to 40 minutes, rotating the pans halfway through. Remove from the oven and cool on the baking sheets. These cookies can be stored in an airtight container for up to a week.
• Cook's Note: Try to avoid baking these cookies on a wet and humid day as the crisp exterior of the cookie will slowly melt into something soft and sticky.

Steps:

• Preheat the oven to 350.
• Grease the cookie sheets, and cover with parchment paper or wax paper.
• (I usually spray the paper with non-stick vegetable spray).
• Melt the chocolate chips over hot water in double boiler.
• If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
• Start by cooking for 20 seconds.
• Stir and return to the microwave for another 10 seconds.
• Stir again, and repeat the process until all the chips are melted.
• Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
• Beat until stiff.
• Then beat in the vanilla and vinegar.
• Gently fold in the chocolate and nuts, if desired.
• Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
• Bake for 10 minutes or until firm to the touch.
• Remove immediately from sheets.
• Store in airtight container.
• NOTE: Try not to store these for too long.
• Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

Steps:

• Heat oven to 300 degrees.
• Blend egg whites, sugar, salt and vanilla in top of double boiler.
• Place over boiling water; beat with rotary beater, scraping bottom and side of pan occasionally, until mixture forms stiff peaks.
• Drop mixture by teaspoonfuls onto 2 lightly greased baking sheets.
• (Drop all mixture onto the 2 baking sheets; bake only 1 baking sheet at a time.) Bake 12 to 15 minutes or until light brown.
• Immediately remove from baking sheet.

Steps:

• Preheat oven to 300 degrees.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and salt on high speed until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine. Sift cocoa over meringue; gently fold so that streaks of cocoa remain.
• Using a 1/2-cup ice cream scoop, drop 6 balls of meringue onto a parchment-lined baking sheet, spacing about 3 inches apart. Bake until puffed and slightly cracked, 30 minutes. Turn off oven and let meringues stand at least 2 hours or up to overnight.

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.

Steps:

• Beat whites until very stiff.
• Gradually add sugar and keep beating until mixture forms peaks.
• Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
• Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
• If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
• Note: Do not brown!

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:

• Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
• Gradually beat in sugar 2 tablespoons at a time.
• Beat until stiff peaks form.
• Sift 1/4 cup of cocoa over mixture and fold together.
• Place in a heavy duty resealable bag and cut a small hole in the corner.
• Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
• Let sit in the oven for 1 1/2 hours.
• Then sprinkle with remaining cocoa.

Steps:

• Heat the oven to 110C/ 100C fan/gas ¼.
• Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
• Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
• Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
• Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
• Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
• Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
• Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.