Açaí Meringue Cookies Recipe By Tasty

AçAí MERINGUE COOKIES RECIPE BY TASTY

Steps:

• In a saucepan, boil ½ cup (100 g) sugar, water, and acai puree.
• Reduce heat to simmer and cook until mixture thickens into a syrup. Add lemon when thickening.
• Let cool before using.
• Preheat oven to 225˚F (105˚C). Line a baking sheet with parchment paper and set aside.
• In a bowl, using an electric mixer, beat the egg whites until they are foamy.
• Add salt and lemon juice. Continue whisking.
• Slowly add sugar while whisking and beat until glossy, stiff peaks form.
• Spoon meringue mixture on the parchment sheet and smooth the top of the meringue with the back of the spoon.
• Drizzle about ¼ teaspoon of acai syrup on the meringue and swirl with a toothpick. Repeat for each cookie.
• Bake for 90 minutes, until the outside shell becomes stiff and the meringue has gone from shiny to matte. The cookie should easily lift off the parchment.
• Enjoy!

EASY AND DELICIOUS MERINGUE COOKIES

Steps:

• Preheat oven to 225f.
• Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
• Continue to beat, and add sugar one tsp at a time.
• Beat untill it forms stiff peaks.
• Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
• On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
• bake for one hour, or untill tops are golden brown.

BETTY'S EASY MERINGUE COOKIES (2 INGREDIENTS)

Steps:

• Beat whites until very stiff.
• Gradually add sugar and keep beating until mixture forms peaks.
• Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
• Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
• If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
• Note: Do not brown!

MARSHMALLOWY ITALIAN MERINGUE-TOPPED COOKIES RECIPE BY TASTY

Steps:

• Set a small saucepan of water onto a medium heat Combine egg white, sugar and water in a small, heatproof bowl.
• Place the bowl over the saucepan of water and heat, whilst whisking continuously with an electric hand whisk.
• Remove from the heat after about 10 minutes of whisking, or when forming sticky, stiff peaks. (Note: the mixture should no longer have an eggy taste._
• Spread on your cookies, about a quarter inch thick,.
• Use a blowtorch to gently toast the marshmallowy meringue, or alternatively place in a hot oven for a few minutes.
• Top as desired and serve.

VANILLA CHAI MERINGUE COOKIES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 cookie sheets with foil or parchment paper.
• Beat egg whites with a mixer until foamy and soft peaks form. Add sugar slowly while you continue to mix. Add vanilla extract and beat until glossy, stiff peaks form. Gently fold in ginger, cinnamon, cloves, and cardamom.
• Pipe or spoon the meringue onto the prepared baking sheets.
• Bake in the preheated oven for 1 hour 20 minutes. Turn off the oven and leave the cookies inside until the oven cools, or overnight.