My grandmother loved baking. Every year we would get a box of her Christmas cookies. Interesting choice for a good Jewish lady, but it was tradition. I imagine she gave boxes to all of her friends as well.
My mother learned to cook from Grandma. Mom taught my children. Here we are.
Meringues are my favorite. The children loved them too, so they learned to make them. Now you can. Meringues are incredibly simple to make.
Notes Before Starting
- Eggs should be at room temperature. Really.
- Your mixing bowl should be operating room clean.
- Chill your bowl and beaters.
- Cream of Tartar works better than vinegar.
Ingredients
3 large egg whites, at room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
Directions
Preheat your oven to 225. 200 if your oven runs hot.
Line one or two sheet pans with parchment paper.
With a mixer, mix egg whites, vanilla, and cream of tartar. Beat until frothy and soft peaks form.
Add sugar one tablespoon at a time. Mix for 15 seconds between each addition. The goal is smooth and fluffy. Beat for 5 minutes more. Goal is fluffy and shiny, not dry.
Drop onto baking sheets leaving one inch between cookies. Alternatively, pipe out cookies.
Bake for 45 minutes.
LEAVE OVEN DOOR CLOSED. Turn off oven and let cookies cool. Grandma and mom always just left them overnight. Store in airtight container.
Goal is almost a dried not baked cookie. The bottoms should be white, not golden.
Alternatives: Add tablespoon of Menichino Cherry juice to the eggs before beating. Cookies will be pink. Add chocolate chips. Who doesn’t like chocolate?
Taken from Foodtv.com and https://sugarspunrun.com/meringue-cookie-recipe