Seven Dwarfs' Caps (Meringue cookies)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 19.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.0 g
- Protein: 0.3 g
View full nutritional breakdown of Seven Dwarfs' Caps (Meringue cookies) calories by ingredient
Introduction
from Disney Bakery 30 Magical Recipes Cookbook from Disney Bakery 30 Magical Recipes CookbookNumber of Servings: 48
Ingredients
-
Egg whites, 4
Cream of tartar, 1/2 tsp
Vanilla Extract, 1 tsp
Granulated Sugar, 2/3 cup
Powdered Sugar, 2/3 cup
Colored Sugars
Directions
Preheat oven to 250 degree
Line two baking sheets with parchment paper.
Beat the egg whites, cream of tartar, and vanilla at medium speed with an electric mixer with a balloon whip attachment until soft peaks form when you lift the whip from the bowl. This should take around 4 minutes.
Add sugars one tablespoon at a time, alternating between the granulated and the confectioners', while beating on high.
Beat about one more minute after all the sugar has been incorporated, or until stiff peaks form when the whip is lifted from the bowl.
Spoon about 1/3 of the meringue into a plastic bag. Close the bag and cut a small piece from the corner.
Squeeze little cone shapes onto the parchement-covered cookie sheets. Push into parchment paper at the beginning of the squeeze and then let the cones come to a peak by easing the pressure on the bag at the end.
Sprinkle colored sugar on the meringues and bake on the bottom rack of the oven for 20-30 minutes. Test by removing one from the sheet and allowing it to cool for 5 minutes. It should be crunchy on the outside and can be crunchy or slightly creamy on the inside, depending on your taste. Cool on a rack.
Makes 4 dozen
Number of Servings: 48
Recipe submitted by SparkPeople user KRISLEEB.
Line two baking sheets with parchment paper.
Beat the egg whites, cream of tartar, and vanilla at medium speed with an electric mixer with a balloon whip attachment until soft peaks form when you lift the whip from the bowl. This should take around 4 minutes.
Add sugars one tablespoon at a time, alternating between the granulated and the confectioners', while beating on high.
Beat about one more minute after all the sugar has been incorporated, or until stiff peaks form when the whip is lifted from the bowl.
Spoon about 1/3 of the meringue into a plastic bag. Close the bag and cut a small piece from the corner.
Squeeze little cone shapes onto the parchement-covered cookie sheets. Push into parchment paper at the beginning of the squeeze and then let the cones come to a peak by easing the pressure on the bag at the end.
Sprinkle colored sugar on the meringues and bake on the bottom rack of the oven for 20-30 minutes. Test by removing one from the sheet and allowing it to cool for 5 minutes. It should be crunchy on the outside and can be crunchy or slightly creamy on the inside, depending on your taste. Cool on a rack.
Makes 4 dozen
Number of Servings: 48
Recipe submitted by SparkPeople user KRISLEEB.