Meringue Cookies!
These cloud-like cookies are perfect for anyone who loves a sweet taste and a crispy texture. They’re easy to make and don’t require a lot of ingredients either. Perfect for a side dessert and can be used as a decorative dessert on cakes.
Prep Time: 25 minutes Cook Time: 1 hour Yields: 2 trays
Ingredients
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4 egg whites
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1 cup sugar
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1 pinch of salt
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1 tsp vanilla extract
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¼ tsp cream of tartar
Directions
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Separate egg whites from the yolk. Put the egg whites in a bowl.
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Add cream of tartar and salt in the same bowl.
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Use an electric mixer and start mixing.
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Once the mixture is frothed up, add sugar slowly, 1 tablespoon at a time.
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Once a thick marshmallowy texture that is able to hold a nice peak has been formed, add the vanilla extract. (Optional: Add a very SMALL amount of food colouring to the mixture using a toothpick. Avoid using a lot as it might change the consistency.)
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Once well mixed, transfer the mixture into a piping bag with a start attachment at the tip.
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Put a piece of parchment paper on a baking sheet/tray.
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Squeeze small portions of the meringue on the parchment paper. Allow a few centimetres of space in between the small portions.
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Preheat the oven to 200F.
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Place in the oven for about an hour. Then, keep the meringue in the over for an additional 1-2 hours with the oven turned off and closed.
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The meringue cookies are done once they are dried throughout and are hard.
