This past week I attempted to make jam swirled meringue but something went wrong and I ended up with sticky meringue cookies.
It might be something to do with the humidity level in the kitchen, that same day my oven was turned on for 2 hours before I baked the cookies. Anyhow, next day, I skipped the jam and just made simple meringue cookies, because my little boys were really looking forward to the “pink cookies”.
I find meringue to be on very sweet side, so I bake them once in a blue moon. My husband totally loved these, he couldn’t stop eating them. He takes 2-4 tsp of sugar in his tea, so that totally makes sense. Maybe all that sugar is what makes him overly sweet? He-he.
The recipe is so simple, I wasnt even sure I should share it, but I’m sure you guys don’t mind, eh?
You will need:
- 3 egg whites
- 1/4 tsp cream of tartar
- 3/4 cup sugar
- 1/2 tsp vanilla
- few drops of red gel color
Preheat oven to 200 F and line 2 cookie sheets with parchment paper.
In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until soft peaks form. On high-speed, add sugar, 1 tablespoon at a time. Add vanilla and color. Keep beating until glossy stiff peaks form. Rub a little of the meringue between your thumb and index finger. If it feels gritty the sugar has not dissolved, keep beating until it feels smoother between your fingers.
Using 1M tip, pipe the swirls on prepared baking sheets. Alternatively, spoon mounds of meringue, using two spoons, onto the baking sheets.
Bake in preheated oven for 1 1/2 hours, rotating sheets half way through, for even baking. Meringues are done when they are crispy and release easily from the parchment paper. Turn off the heat, leave the sheets in the oven, open the door little bit, and let the meringue finish drying completely for a couple of hours.
Store the cookies in an airtight container at room temperature.
Source: joy of baking (slightly altered by me)