Anyone tried Meringues yet?

Anyone tried Meringues yet?

View Reddit by halfwaythere88View Source

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2 Responses

  1. halfwaythere88 dedi ki:

    Got the recipe (and picture) off here (mine are not as cute as those)

    Then I just used my choice of fake sugar instead of real sugar. I also squeezed about half a lemon in there.

    YMMV, but I got 42 cookies out of it for 2 calories each and zero carbs.

    Meringues are basically the cotton candy of the cookie world, so they aren’t filling but they satisfy that sweet craving and melt in your mouth.


    4 large egg whites room temperature (ROOM TEMP!!)

    1/2 teaspoon cream of tartar

    ⅛ teaspoon salt

    1 cup preferred sugar substitute (I used Pyure)

    1 teaspoon vanilla extract*

    Squeezed in a half a lemon


    Preheat oven to 225F (105C) and line a large cookie sheet (or two regular-sized cookie sheets — make sure they will fit in your oven together) with parchment paper. Set aside.

    Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl.
    Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.
    Increase speed to high.

    With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).

    Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn’t dissolved).

    Stir in vanilla (gentlynwoth a spoon, not the mixer. Very gently fold it in) and any other extract you may like to use. If using food coloring, add the food coloring or lemon at this stage, too.

    Fit a large disposable piping bag with a large tip (I used Ateco 846, but any large star tip will work or you can just snip the edge of the piping bag for a “kiss” formation) and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.

    Bake on 225F (105C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.
    Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.

    NOTE: I failed the first two times at this recipe. You REALLY have to beat the crap out of the room temperature eggs, and only add the flavoring after they are really stiff and fold them in gently, not with the mixer. Still, even my disasters tasted great, they were just ugly.

  2. Kittynibz dedi ki:

    I’ve tried some lemon ones! They didn’t turn out this cute though lol

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