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CHEWY MERINGUE COOKIES

Chewy Meringue Cookies
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★★★★★

5 from 3 reviews

Everyone will love these classic chewy meringue cookies. These beautiful meringue cookie are light as air and perfectly sweet. If you’ve never had meringue cookies, I can honestly say you’re missing out. If you haven’t realized yet, I am a dessert gal at heart.

Ingredients

Scale
  • 4 Large Egg Whites
  • 1/2 Tsp Cream of Tarter
  • 1/2 Tsp Salt
  • 1 Cup Super Fine Granulated Sugar
  • 1 Tsp Vanilla Extract

Instructions

  • Preheat oven to 225 Degrees F.
  • Line two regular sized cookie sheets or 1 large cookie sheet with parchment paper.
  • Separate the egg whites one at a time into a small bowl then transfer each egg white to your stand mixer.  Using an egg separator really does come in handy.
  • After adding in all your egg whites to a grease free bowl or preferably a stand mixer– add the cream of tarter, vanilla extract and salt in a grease free bowl. If you want the meringues to be white-try using a clear extract.  You can use a hand mixer-just be prepared for it to take a while.
  • Using your stand mixer, mix on low until mixture becomes foamy.
  • Increase your speed to medium high. Once your egg whites have frothed up- begin adding the sugar. It is really important that you use superfine granulated sugar.  If you cannot find it, throw it in a food processor to grind it to make it super fine.  This step can really make a big difference in your final meringue so take your time.
  • With mixer on high, gradually add the sugar a little at a time. I recommend doing a tablespoon at a time, and waiting 30 second before adding more.  Make sure the sugar is fully combined before adding more sugar. Keep repeating until all sugar is combined. Your egg mixture needs to be smooth and not gritty.
  • Beat the egg whites on high until the the mixture is thick and shiny.
  • Your meringue is done once it has a thick marshmallowy texture and can hold nice peaks.
  • Adding food coloring takes some practice. You need to add just the right amount. I recommend only using GEL Food coloring. Take a small amount of food coloring with a toothpick. Mix in a bit with the toothpick and then use the whisk attachment to distribute the color.I. The only brand I recommend is Americolor gel coloring. If you use liquid food coloring-this can cause moisture in the meringue and can effect the cookies.
  • Add a small dollop of meringue to the corners of your baking sheet and press your parchment paper down. This will give you a nice stable base to pipe on.
  • Pipe your meringues allowing at least an inch of space between each. Squeeze the piping bag while it’s about 1/2 an inch from the paper. Any large start tip will work and give similar results. Pipe 2 inch swirls until you use all your batter.
  • Bake at 225 degrees F on the center rack for about and hour then turn the oven off and keep the door closed for an additional 1-2 hours.

Notes

  • To get the parchment paper to stick to the baking sheet-add a penny size amount of the finished egg whites to each side of the baking pan and push the parchment paper on so that it sticks.
  • Make sure to let your cookie fully cool.  Do not open your oven.
  • Keep checking while mixing the egg whites.  Once the sugar is added-if you can feel grit from the sugar, keep mixing until you do not fell any grit.  That’s how you know its done.
  • Try to make these when there is 50 percent or less humidity.
  • It is really important that you use superfine granulated sugar.  If you cannot find it, throw it in a food processor to grind it to make it super fine.

Keywords: Chewy Meringue Cookies, Gluten-Free, Meringue Cookies, Dessert, Egg Whites

Find it online: https://glutenfreefromhome.com/chewy-meringue-cookies/