Scale
arrow_back Recipe

Recipe Git v1

Meringue Cookies I

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Prep: 0 min Cook: 0 min Servings: 4–6 Difficulty: medium

Categories: Dessert, Vegetarian, Baked

Tags: recipes for cookies, recipes for dessert, recipes for meringue, recipes using egg white, recipes using lemon juice, recipes using white sugar, recipes with images, recipes with metric units, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMeringue_Cookies_I)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMeringue%20Cookies%20I&oldid=4587294

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 4 egg whites
  • 1 cup (250 ml) superfine sugar, powdered sugar, or granulated sugar (ideally a mixture of 50% superfine and 50% powdered sugar)
  • 2 teaspoons lemon juice
  • ¼ teaspoon vanilla extract (optional)

Directions

  1. Whip whites of eggs until stiff and dry.
  2. Add lemon juice.
  3. Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test to make sure the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used).
  4. Add vanilla.
  5. Drop meringue by spoonfuls on unglazed paper.
  6. Bake in a slow oven 80–90 minutes, depending on size. Use very low heat, as meringues should dry rather than bake and should be dry and only very slightly colored, when finished.
  7. Let cool before serving.

Notes

The tiniest bit of egg yolk or fat prevents the egg white to get stiff.

Meringues are more decorative if shaped with a pastry bag.

Another method of baking is to preheat the oven and bake the meringues 2–3 minutes at moderately hot temperature, then turn down the oven completely and keep it shut for 8 hours.

Meringues do not turn out very well, if the air is very humid (due to climate or due to steam from other cooking).

In the original Swiss recipe, two meringues per serving are filled with sweetened whipped cream, but the cream is often supplemented with strawberries or other fresh fruits and vanilla ice cream.