Many years ago in high school I was on a meringue kick and I made meringue everything but since then I haven’t made it again. Wednesday, I was having Abby, Mitch, and Molly over for dinner and I remembered it as a fun sweet treat along the lines of macarons which Abby and Molly love so I thought I’d look up some recipes. I made two different ones a strawberry (which were eaten so fast I didn’t get a picture of them) and chocolate. I made them tiny and bite sized. Who knows maybe I might get my act together and make them for Easter? Here are the two recipes I used this time:
Strawberry Meringue Cookies
1/2 cup pasteurized egg whites, room temperature (recommended: Eggology)
1 teaspoon strawberry extract
1/4 teaspoon cream of tartar
1 cup powdered sugar, sifted
2 drops red food coloring
Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.)
Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet. (I just put it in a zip-top bag and cut a corner so mine weren’t as fancy looking)
Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
Remove parchment paper from baking sheet and let meringues cool completely.
Recipe courtesy of Sandra Lee, 2007
Chocolate Meringue Cookies
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup confectioners’ sugar
1/4 cup unsweetened cocoa
Preheat oven to 225°F. Line 2 large rimmed cookie sheets with parchment paper.
Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sugar and continue beating until whites are stiff and shiny.
In a separate bowl, sift confectioners’ sugar with cocoa to blend. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated. Transfer to a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small “kisses,” about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 minutes.
Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.
After sitting on the counter for awhile they got sticky so I looked up more information about keeping them fresh. I found out this, “Made primarily of sugar and egg whites, meringues are hydroscopic. This means that they absorb moisture from the air and will start to soften and ‘weep’ after just a few hours on the counter.” (The Kitchn) so I rebaked the cookies for 20 minutes, let them dry in the oven for while and then packed them in zip-top bags. It is amazing you can bake and re-bake them because all you’re really doing is drying them out!