Kate's Cuisine

Apr 25 2011

Meringue Cookies

3 large egg whites $0.51
1/4 teaspoon white vinegar $0.01
3/4 cup icing sugar $0.42
1/4 teaspoon vanilla extract $0.06

Total Cost   $1.00

1.) Preheat oven to 200 degrees Fahrenheit and place the rack in the centre of the oven. Line a baking sheet with parchment paper.

2.) In a large bowl with an electric mixer, beat the egg whites on low-medium speed until they are foamy. Add the vinegar and continue to beat until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Then beat in the vanilla extract. Use a bit of the egg whites and dab a small spot on each corner of the cookie sheet, underneath the parchment paper. This will help hold the paper down while you’re spooning the egg whites onto the paper.

3.) Spoon the egg whites into a pastry bag, or a resealable plastic bag with the bottom corner tip cut off. Then gently squeeze rounds about 2″ in size onto the prepared sheets.

4.) Place the meringues into the oven and bake for 1 1/2 to 1 3/4 hours, rotating the baking sheet about halfway through for even cooking. The meringues are done when they are pale in colour and fairly crisp. Turn off the oven, open the oven door a crack, and leave the meringues to dry in the oven either overnight or for several hours.

5.) Serve and enjoy!

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