Meringue cookies are relatively
easy to make.
Meringues are
dessert treats made from stiffly
beaten eggwhites.
Ingredients and Equipment:
cookie sheet
plastic storage bag, or icing bag with decorative tip
butter or margarine
electric mixer
3 egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar
1/2 teaspoon vanilla
cocoa powder (optional)
1. Preheat the oven to 275 F. Grease a cookie sheet with butter or margarine.
2. Using an electric mixer, beat the eggwhites until they look foamy. Add cream of tartar, and keep beating the eggwhites until they are firm. Don't beat the crap out of the eggwhites or it will become liquid.
3. Keep beating, and slowly add sugar, then vanilla. The meringue is ready when it looks glossy and forms stiff peaks (especially when you remove the mixer).
4. Either: snip the bottom corner of a plastic storage bag diagonally, about an inch or less wide; or use an icing bag. Carefully scoop meringue into the bag.
5. Squeeze bag and let meringue come out onto a cookie sheet in desired size and shape.
6. Bake for 40 to 45 minutes until the cookies are hard and slightly browned.
Food coloring can be added in step 2.