Meringue Cookies Merengi Recipes

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EASY AND DELICIOUS MERINGUE COOKIES



Easy and Delicious Meringue Cookies image

A sweet and satisfying snack or dessert,and low caloire too! My step mom brought them to a family dinner, they were a hit!

Provided by Obsessed_Chef

Categories     Dessert

Time 1h10m

Yield 5 cookies, 40 serving(s)

Number Of Ingredients 4

4 egg whites (absolutly NO egg yolk)
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup sugar

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.

MERINGUE COOKIES ("FORGOTTEN KISSES")



Meringue Cookies (

Provided by Food Network

Categories     dessert

Time 2h50m

Yield about 4 dozen cookies

Number Of Ingredients 6

2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup superfine granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips or finely chopped semisweet chocolate
1 cup finely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
  • In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

Nutrition Facts : Calories 44 calorie, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Protein 1 grams, Sugar 5 grams

MERINGUE COOKIES



Meringue Cookies image

This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.

Provided by Pat K.

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 6

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
1 teaspoon vanilla extract
¾ cup white sugar
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
  • Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
  • Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g

VANILLA MERINGUE COOKIES



Vanilla Meringue Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 4

3 large egg whites, at room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
3/4 cup granulated sugar

Steps:

  • Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
  • In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
  • Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
  • Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.

BETTY'S EASY MERINGUE COOKIES (2 INGREDIENTS)



Betty's Easy Meringue Cookies (2 Ingredients) image

Betty was a family friend of my husband's Grandfather and this is her recipe. My DH loved these as a child.

Provided by Oolala

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 2

3 egg whites
3/4 cup sugar

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!

Nutrition Facts : Calories 105.3, Sodium 27.6, Carbohydrate 25.1, Sugar 25.1, Protein 1.8

FRENCH MERINGUE COOKIES



French Meringue Cookies image

Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry and orange variations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 6

Number Of Ingredients 7

4 large egg whites, room temperature
1 pinch kosher salt
1 cup plus 2 tablespoons superfine sugar
1 teaspoon cornstarch
1 teaspoon white-wine vinegar
1/2 teaspoon pure vanilla extract
2 tablespoons unsweetened Dutch-process cocoa powder

Steps:

  • Preheat oven to 300 degrees.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and salt on high speed until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine. Sift cocoa over meringue; gently fold so that streaks of cocoa remain.
  • Using a 1/2-cup ice cream scoop, drop 6 balls of meringue onto a parchment-lined baking sheet, spacing about 3 inches apart. Bake until puffed and slightly cracked, 30 minutes. Turn off oven and let meringues stand at least 2 hours or up to overnight.

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