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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 16.9
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.4 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.5 g

View full nutritional breakdown of Meringue Cookies calories by ingredient
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Meringue Cookies

Submitted by: COOKING42

Introduction

This is a basic recipe for meringue cookies. It's easy to add in other things like chopped nuts, chopped chocolate, chopped dried fruit, etc. I also like to make a peppermint version, swapping in some peppermint extract (1/2 tsp) for the vanilla, and topping them with some broken bits of peppermint candy. This is a basic recipe for meringue cookies. It's easy to add in other things like chopped nuts, chopped chocolate, chopped dried fruit, etc. I also like to make a peppermint version, swapping in some peppermint extract (1/2 tsp) for the vanilla, and topping them with some broken bits of peppermint candy.
Number of Servings: 48

Ingredients

    4 egg whites
    1 teaspoon vanilla extract
    dash salt
    5 1/4 ounces granulated sugar
    2 teaspoons cornstarch

Directions

Makes 48 little meringues

Put the egg whites, vanilla extract and salt in the bowl of a stand mixer. Using whisk attachment, beat at high speed 30-60 seconds until the eggs are beaten to soft peaks. Blend the sugar and cornstarch in a small bowl.

Lower the speed to medium, and add in the sugar and cornstarch gradually. Return the speed to high and continue beating another minute until the egg whites are glossy.

Using two teaspoons, scoop the meringues onto foil lined baking sheets. There should be 24 small meringues to each baking sheet.

Bake in a 225 degree oven for thirty minutes, then rotate and swap the cookies sheets top to bottom, and cook another thirty minutes (60 minutes total) . Leave the meringues in the oven, but turn off the heat. Let them rest in the oven for at least an hour, preferably longer to let the meringues dry out. Let cool completely, then store in an airtight container (or ziploc bag)

Number of Servings: 48

Recipe submitted by SparkPeople user COOKING42.





TAGS:  Desserts |

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