Meringue Cookies

Happy New Years, Everyone!

I know, I know, it has been way too long since my last post.  I hope you can all forgive me.  I won't bore you with the details, but I believe I finally was able to make some order to the chaos that was my life.  With that said, I hoping to come to at least twice a week to begin.  (I must take baby steps, don't want to get overwhelmed again.)  So, without further ado, here is my latest addition.....

After all the indulging over the holidays I decided to make something that is fat free and relatively low calorie..... meringue cookies.

I have not made these in quite some time.  They actually very simple to make.  The hardest part is just letting the egg whites mix.  I do strongly suggest that you use a stand mixer, but then again it could give you a very good arm workout.

This is the recipe I use:

2 egg whites
1/8 tsp cream of tartar
1/8 almond extract
1/2 cup sugar

1) Preheat oven to 225.  Line cookie sheet with foil or parchment paper.  If you use foil make sure you spray it lightly with cooking spray.

2) Combine egg white and cream of tartar, beat until foamy.  Then add extract and sugar 1 tablespoon at a time.  Beating constantly at high speed for about 4 to 6 minutes until the sugar is fully dissolved.  The whites should be glossy and form stiff peaks.

3) Spoon the meringue into a pastry bag with any tip you want or a plastic storage bag and cut a corner off.

4) Pipe meringue onto cookie sheets.  You can make them as small or as big as you want.

5) Bake in oven for at least 1 1/2 hours.  After baking, turn off the oven and leave the cookies in the oven to cool for an hour.


This is just a basic recipe and has so many possibilities.  The first thing that has no limits really is the extract.  Almond is usually the standard.  This will usually give you an angel food cake taste to them.  There is nothing wrong with that, but why stop there.  You can use orange, mint, lemon, strawberry... the list could go on.  I have just a few suggestions.  I have found out a few things after making them a few times.  First thing would be if you can, the pure extract will give a better taste then imitation.  I know pure extracts can be expensive, so if you rather not then I would suggest adding more or the imitation, increase the amount to at least 1/2 teaspoon.  You could also add more on the pure.  I usually do.  It comes down what you like in taste.  Another suggestion I have is try not to make them more them about 2 inches in size.  If you start going bigger, you are looking at longer baking time.  Something fun you could do is to add food coloring.  You can match the color to the flavor or the holiday you are making them for.  Just add the color in a little at a time until you reach the desired color.  You may want to go just a shade darker because while they bake the color fades some.

I hope some of you decide to try these easy to do cookies and my suggestions help.  I would be curious if anyone tries.

Until next time.... Happy Baking!