By Eddy − On Tuesday, January 4, 2022, 2 years ago in
Cookie Recipes
5 out of 5 with 2 ratings
comments: 0 - views: 10967
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Preparation time | 10 min |
Cooking Time | 40 min |
Ready In | 50 min |
Level of Difficulty | Very Easy |
Servings | 10 |
Ingredients
3 large egg whites, room temperature1 and 1⁄2 teaspoons of lemon extract or 1 and 1/2 teaspoons of clear vanilla extract1⁄4 teaspoon cream of tartar1 dash of salt2/3 cup of granulated sugar
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Instructions
This recipe makes 45 to 60 cookies.
- Preheat the oven to 250°F and line 2 baking sheets with parchment paper.
- In a bowl, add the egg whites, lemon extract, cream of tartar & salt and beat on medium speed until foamy.
- Gradually add the sugar (1 tablespoon at a time), beating on high after each addition.
- Continue beating until stiff glossy peaks form and the sugar is dissolved (about 7 minutes).
- Using a pastry bag & large star tip, pipe 1 and 1/2 inch stars about 2 inches apart on the baking sheet.
- Bake for 40 to 45 minutes or until firm to the touch.
- Turn oven off and leave the meringues in the oven for 1 hour with the door closed.
- Remove from the oven and cool completely on the baking sheets.
- Store in an airtight container at room temperature.
Note: For chewy cookies, bake them at 200°F instead of 250°F, and leave in the turned off oven for only 45 minutes.
Recipe Credit: Chef Gorete, food.com
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