Try this Meringue Cookies recipe
- Carbohydrate 40.9146 g
- Cholesterol 0 mg
- Fat 0.67572 g
- Fiber 0 g
- Protein 43.16652 g
- Saturated Fat 0.00042 g
- Serving Size 1 1 Serving (438g)
- Sodium 657.738 mg
- Sugar 40.9146 g
- Trans Fat 0.674712 g
- Calories 347 calories
Step-by-step
- Spray cookie sheet with cooking spray.
- Preheat oven at 300.
- Beat egg whites till stiff, add vanilla and sugar gradually until mixture is satiny.
- Drop teaspoonfuls onto cookie sheet and bake about 20 minutes or till light brown.
- Allow puffs to cool before removing from cookie sheet.
- To flavor puffs: for chocolate: omit vanilla sugar, add 1 tsp. chocolate syrup instead, or add 1/4 cup of the following: chocolate chips, dried fruit, walnuts, or whatever you please.
- We enjoyed these, and they are easy to make and tasty all year round (and not too fattening) !
Standard measurements on a page cannot convey the chemical transformation that occurs when mechanical force incorporates air into protein strands. Whipping egg whites introduces microscopic air bubbles, while sugar stabilizes those bubbles by dissolving into the surrounding liquid and increasing viscosity. Achieving a satiny texture requires absolute cleanliness in equipment; even a microscopic trace of fat from a bowl or whisk will prevent the proteins from bonding and trapping air effectively.
- Beat two medium egg whites at room temperature until stiff peaks form before adding any sweetener, ensuring the maximum volume is established early.
- Incorporate one-quarter cup of granulated sugar gradually, one tablespoon at a time, to dissolve the crystals fully without deflating the delicate foam.
- Preheat the oven to 300 degrees Fahrenheit, maintaining a moderate, dry heat environment that dries out the interior without scorching the exterior.
- Bake the teaspoon-sized drops for approximately 20 minutes, watching for a pale golden hue as the visual cue for doneness.
- Substitute the vanilla extract with one teaspoon of chocolate syrup, or fold in one-quarter cup of mix-ins like chocolate chips or dried fruit, keeping in mind that heavier additions will require gentler folding motions to minimize air loss.
Store finished puffs in an airtight container at room temperature for up to one week to maintain their brittle crunch. Freezing baked meringue is generally discouraged because ambient moisture in the freezer degrades the crisp exterior upon thawing.
