Meringue Cookies
Light and sweet meringue cookies drizzled with chocolate. With just 3 basic ingredients introduce these perfect cookies to your coffee table.
Ingredients
- 3 Egg whites (room temperature, large size)
- ¼ tsp cream of tartar/lemon juice
- a pinch Salt
- 200 g Sugar(powdered) 1 cup
- 1 tsp Vanilla extract
- 80 g dark chocolate (melted) ⅔ up
Instructions
- Preheat the oven to 90℃/190℉.
- Separate egg whites and yolks. Transfer egg whites to a large bowl.
- Add cream of tartar and salt. Beat the egg whites with an electric mixer or stand mixer on low speed till frothy.
- Add powdered sugar one tablespoon at a time while beating the egg whites at high speed. Sprinkle the sugar slowly.
- After the last addition beat the egg whites on high speed (10-15 minutes) till stiff peaks appear. Add vanilla extract and mix till combined.
- Place small dollops of meringue on the corners of the cookie sheet and press the baking paper down. Meringue will act as a glue to keep baking paper in place.
- Use two spoons to scoop the meringue and place it on the cookie sheet with around a 1-inch distance between them. Pour 1 tsp of melted dark chocolate on top of meringues and use a toothpick to create swirls.
- Bake in a preheated oven at 90℃/190℉ for 1 hour.
- Switch off the oven and let the meringue cookies sit in the oven for 1 hour or overnight.
Notes
- Notes:-
- There should be no trace of egg yolks. Otherwise, the egg whites won’t get the proper texture.
- Add powdered sugar as slowly as possible for the perfect texture of meringues.
- Achieving stiff peaks is necessary otherwise meringue won’t hold its shape while baking.
- Meringues will lose consistency if it sits around for a while. Therefore, they should be put in the oven as soon as possible.
- After baking leave them in the oven for at least 1 hour to ensure that they are properly dry. Do not open the oven door unnecessarily.