November 2, 2014
Meringue Cookie Topped With Sprinkles
As a baker, I am often left with too many egg whites. I don't throw them out. I use them to make treats like these meringue cookies. They're so simple yet delicious. They are crispy on the outside but chewy and fudgy on the inside just the way I like it. The few ingredients needed yield a big batch. I can make these often and still keep my costs down. How good is that?
I ditched chocolate chips the recipe called for. I wanted them plain and simple. I opted to garnish the cookies with sprinkles instead. They definitely added a nice touch.
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar ( I used white distilled vinegar)
1 teaspoon vanilla extract
3/4 cup white sugar
1.Beat egg whites, salt, vinegar and vanilla extract until frothy.Gradually add sugar and continue beating until stiff peaks form.
2. Using a 1M open star decorating tip, pipe the meringue on cookie sheet lined with non-stick baking paper.
3. The instruction says preheat the oven to 300 degrees F and bake for 25 minutes. I left mine in the oven overnight. I waited until it's not too hot before I put the cookies in. The residual heat was enough to cook them overnight.
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