When you go to Europe, virtually every bakery has at least ten types of dried meringues. American bakeries don't have them, and I don't know why. Crispy, chewy, crunchy meringues are satisfying on their own and can also be used in countless ways: You can sandwich jams or icings between them, top them with whipped cream and fruit, or crumble them over finished desserts to add great texture.
This is a simple French meringue with confectioners' sugar folded in to fortify it and make the cookies even lighter and crunchier. You can form these into any shape you want using a piping bag, spoon, or spatula.
Ingredients
Makes about 6 dozen cookies
Step 1
Preheat the oven to 200°F. Line 2 baking sheets with parchment paper.
Step 2
Put the egg whites, cream of tartar, and 1/4 cup of the granulated sugar in the bowl of a standing mixer with the whisk and turn the mixer on to medium. Whip until the whites are foamy and then slightly increase the speed. Continue whipping until the whites have tripled in volume and are fluffy but still soft. The whites should just be starting to hold the trail of the whisk along the sides of the bowl.
Step 3
With the motor running, very slowly sprinkle another 1/4 cup of the granulated sugar onto the whites between the bowl and the edge of the whisk. Slightly increase the mixer speed and whip until the whites start to turn glossy but are still soft. Slowly sprinkle in the remaining 1/4 cup granulated sugar and increase the heat to medium-high. Whip for 2 to 3 minutes longer, until very stiff and glossy but not dry. Transfer the whites to a very large mixing bowl.
Step 4
细砂糖放入细孔箍iner. Sift about one quarter of it onto the whipped whites. Using the largest rubber spatula you have, gently fold the sugar into the meringue, drawing the spatula through the meringue and pulling it up and over itself from the sides of the bowl in. Move slowly and precisely so you don't knock the air out of the whites. Continue sifting and folding in the sugar in 2 or 3 more additions. Once the whites are smooth with no lumps of confectioners' sugar, they are ready.
Step 5
The meringue can be transferred to a pastry bag with a star tip or into a resealable plastic food bag with the corner snipped and used to pipe stars, circles, or any shape you like onto the lined baking sheets. You can make the cookies as small as dimes to sprinkle over ice cream or large enough to sandwich ice cream between them. Or use 2 spoons to mound the meringue into pillows.
Step 6
Bake for 1 hour, rotating and switching the pans halfway through. Baking time may vary depending on the size of the meringues; the cookies should feel dry, light, and hollow and have no give when you press on them. If they still feel soft, bake for 15 minutes longer and test again. Turn the oven off and let the meringues cool completely in the oven. Store the cooled meringues in an airtight container for up to 2 weeks.
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Reviews (1)
Back to TopWhile I've made pavlova and pie meringue, I've never attempted meringue cookies. The meringue itself was a perfect consistency. However, I found this way too sweet. I would avoid or cut back on the powdered sugar. It was an extra step that could possibly flatten the meringue, and it was just way too much sugar. I added a little vanilla and added some crushed semi sweet chocolate chips to a small portion of the batch. The chocolate was a nice touch!
sannaw
Oregon
6/6/2018
