AuthorMarjorie Perotti-BrewsterMeringue cookies or shells are so easy to make, can be used in a variety of ways, and keep for weeks when stored in an air tight container. This recipe calls for vanilla extract, but any flavor may be used. I love adding Nielsen & Massey Rosewater Extract, or their Orange Blossom Extract. You may also add a bit of instant Espresso powder of finely chopped chocolate. Get as creative as you like, just remember to add the extracts towards the last part of the preparation. Adding any extracts too early in the process can keep the egg white from forming nice stiff peaks. When forming the cookies or the shells, it's easiest to use a pastry bag fitted with either a plain or star tip. If you feel you need a bit extra help in forming somewhat exact sizes, try drawing circles of ovals of the desired size on the underside of your parchment paper and use that as a template when piping the meringue.
Pour the egg whites into the bowl of your mixer and fit with the whisk attachment. Beat at medium speed until the whites start to foam and increase a bit in volume. Add the cream of tartar and the pinch of salt.
Turn the mixer up to medium high speed and start adding the sugar about one tablespoon at a time. Completely incorporate each tablespoon before adding the next.
Once all the sugar has been added, pour in the vanilla extract, or a flavoring of your choice. Continue beating until stiff peaks are formed.
Scoop the meringue into a pastry bag fitted with either a plain or a star tube. Pipe the cookies or shells into the shape and size of your choice. Place in a preheated 175° oven for convection and 200° for standard. Bake for 2 hours, then turn off the heat and allow the meringues to cool and dry in the oven for another 2 hours or longer.
Once they are dry and cooled, store in an airtight container.
Ingredients
Directions
Pour the egg whites into the bowl of your mixer and fit with the whisk attachment. Beat at medium speed until the whites start to foam and increase a bit in volume. Add the cream of tartar and the pinch of salt.
Turn the mixer up to medium high speed and start adding the sugar about one tablespoon at a time. Completely incorporate each tablespoon before adding the next.
Once all the sugar has been added, pour in the vanilla extract, or a flavoring of your choice. Continue beating until stiff peaks are formed.
Scoop the meringue into a pastry bag fitted with either a plain or a star tube. Pipe the cookies or shells into the shape and size of your choice. Place in a preheated 175° oven for convection and 200° for standard. Bake for 2 hours, then turn off the heat and allow the meringues to cool and dry in the oven for another 2 hours or longer.
Once they are dry and cooled, store in an airtight container.