All the way through, meringue cookies are crisp and light. You can eat these bites with coffee, tea, or by themselves.
Ingredients
Put the oven on to 225 degrees Fahrenheit.Using parchment paper, line two large cookie sheets or baking sheets. Put aside for later.
In a large basin (or the bowl of a stand mixer), measure out the egg whites, add the cream of tartar, and then season with salt.
Using a powerful hand electric mixer or a stand mixer that is equipped with the whisk attachment, stir the mixture on a low speed until it gets frothy.
Turn speed up to high and add sugar 2 teaspoons at a time, whisking on high until dissolved, about 20 seconds. Continue until sugar is fully absorbed.
Keep beating until the mixture is thick, glossy, and tripled. Keep pounding if the mixture seems gritty when touched to dissolve the sugar.
It is essential that the mixture be solid and the ability to keep its shape during the process.
After being added, vanilla extract and food coloring, if using food coloring, should be mixed vigorously until they are completely incorporated.
Put a big tip on a piping bag and fill it with the meringue mixture. Pipe cookies onto the cookie sheet that has been prepared, leaving 1 1/2 inches between each one.
The cookies should be golden brown on the bottom and crispy on the exterior after baking in the preheated oven for 1 hour for smaller cookies and 1 1/2 to 2 hours for larger ones. I baked for an hour.
Do not open the oven door or turn the oven off. Let the cookies cool in the oven for one to two hours before taking them out.
To keep the cookies crisp, store them in a container that won't let air in and keep them somewhere dry, away from heat and wetness.
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