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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

MERINGUE COOKIES (BASIC RECIPE) Recipe

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This recipe for MERINGUE COOKIES (BASIC RECIPE) is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Basic Recipe
3 egg whites, at room temperature
¼ teaspoon cream of tartar
¾ cup fine white sugar
¼ teaspoon salt

Flavorings - see below

Mocha Meringues
2 teaspoons instant coffee or espresso powder
1 tablespoon cocoa powder

Vanilla Rum
1 teaspoon vanilla
1 tablespoon rum or rum flavoring

Cherry Kirsch
2 tablespoons Kirschwasser
Directions:
Directions:
Heat oven to 300ºF. Beat egg whites until foamy. Add cream of tartar and beat until soft, bubbly peaks form. The peaks will still flop over; they're like bubble bath still. Turn the mixers to high and add the sugar a couple tablespoons at a time. As they get glossy, beat in the flavorings. The texture should be glossy and tacky, with peaks that stand straight up.

Pipe onto parchment-covered sheets. The parchment is essential; these will stick like crazy. Bake for about two hours then turn off the oven and let them cool for several hours. They should be completely dry with no chewiness inside.
Number Of Servings:
Number Of Servings:
Depends on size
Preparation Time:
Preparation Time:
20 minutes plus baking and cooling

 

 

 

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