Our chickens are laying an abundance of fresh eggs. I have a bowl full of them on our counter perfect at room temperature, ready to use for my impeccable Meringue cookies. I like the traditional vanilla but you can switch up the taste by using mint, lemon or your favorite flavor extract. You can also pipe a basket and fill with fresh fruit a decadent dessert. These cookies are light and sweet always satisfying my sweet tooth. Enjoy!
Preheat Oven 220 degrees
Ingredients:
5 Egg Whites, room temperature
1 1/2 cup Sugar
1/2 teaspoon Cream of Tartar
1 teaspoon Vanilla extract
A slice of Lemon
Direction:
Make sure mixing bowl and whisk attachment are clean. Then rub the sliced lemon lightly on the inside of the mixing bowl and whisk.
Pour in the egg whites mixing on medium high speed add the vanilla and cream of tartar.
When a soft peak starts to form add sugar one tablespoon at a time.
While mixer continuous to mix on medium high speed, Prep two baking sheets lining with parchment paper and get your pastry bag ready, using large star tip.
When egg whites look shiny and stiff (don’t over beat) Fill pastry bag and pipe 1.5 inch cookies 1 inch apart.
Place in oven for 1 hour quickly open oven alternate trays. Bake another 8 minutes then turn oven off. Do not open oven again.
Keep Meringue cookies in the oven until they cool and dry out completely this takes approximately another 1-1/2 hours.
Remove from oven let sit a bit longer transfer to an airtight container. Cookies keep crisp and fresh up to 2 weeks.
First image shiney stiff egg whites, piped and ready for the oven. Second image finished baking and ready to enjoy!
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