Meringue Cookies
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Meringue Cookies
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Some tips It is very important that the egg whites should be fresh, clean of yolks and at room temperature. Meringues need to be baked at a low temperature (around 200 degrees) for a long time (about an hour or even more) so they dry out on the inside. Don’t turn up the heat or the meringues will not be as creamy white. They will turn a pale pink instead. They are ready when they are completely dry and crispy. Basic recipe: 1 cup egg whites at room temperature (about 8 eggs worth) 1 pound granulated sugar 3 drops lemon juice
Bits of candy canes Preheat oven to 220 degrees. In stainless steel bowl or Kitchen Aid mixer with whip attachment, beat whites with lemon juice until mixture is very foamy and about 4 times the original volume. Still whipping at high speed, add sugar very slowly. Continue whipping several minutes until stiff peaks form. A stiff peak is firm and shiny. Fold in chocolate chips gently. Drop by spoonfuls onto well sprayed baking sheet (better still would be a sheet with a piece of parchment paper down on it.) Bake at 220 degrees for about 60 minutes. Then turn oven off and continue to let them dry out another 20 minutes or so. Try one. If it is dry and crisp throughout it is done. If not, leave in the oven until they are very dry. |
