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Meringue Cookies

Meringue Cookies-9

Prep Time: 25 Minutes

Total Time: 30 Minutes

Yield: 12

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Meringue Cookies-9

Ingredients

  • 8 egg whites
  • ¼ tsp. fine salt
  • 2 ¼ C. granulated sugar
  • 3 tsp. Clabber Girl® Corn Starch
  • 2 tsp. fresh lemon juice
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Pure Almond Extract
  • Food coloring, optional

Directions

  1. Preheat oven to 300°F
  2. In a stand mixer with a whisk attachment or with a hand-held electric mixer, beat the egg whites until foamy.
  3. Turn the speed up to high and add the salt; continue to whip until soft peaks form.
  4. With the mixer running, slowly add the sugar and corn starch; whip until stiff peaks are formed.
  5. Turn the speed down to low and add the lemon juice, vanilla, and almond extract; mix just until combined.
  6. If desired, add a few drops of food coloring and fold in with a spatula to swirl. If multiple colors are desired, divide the batter into several bowls and swirl in desired color to each bowl.
  7. Using a 3 oz. portion scoop, place meringues on a parchment lined baking sheet – give 3-4 inches of room for spreading.
  8. Bake for 30-35 minutes; turn off oven and allow meringues to remain in the oven for a couple of hours or overnight.
  9. Handle gently as they are very delicate.

Meringue Cookies

Meringue Cookies-9

Prep Time: 25 Minutes

Total Time: 30 Minutes

Yield: 12

Ingredients

  • 8 egg whites
  • ¼ tsp. fine salt
  • 2 ¼ C. granulated sugar
  • 3 tsp. Clabber Girl® Corn Starch
  • 2 tsp. fresh lemon juice
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Pure Almond Extract
  • Food coloring, optional

Directions

  1. Preheat oven to 300°F
  2. In a stand mixer with a whisk attachment or with a hand-held electric mixer, beat the egg whites until foamy.
  3. Turn the speed up to high and add the salt; continue to whip until soft peaks form.
  4. With the mixer running, slowly add the sugar and corn starch; whip until stiff peaks are formed.
  5. Turn the speed down to low and add the lemon juice, vanilla, and almond extract; mix just until combined.
  6. If desired, add a few drops of food coloring and fold in with a spatula to swirl. If multiple colors are desired, divide the batter into several bowls and swirl in desired color to each bowl.
  7. Using a 3 oz. portion scoop, place meringues on a parchment lined baking sheet – give 3-4 inches of room for spreading.
  8. Bake for 30-35 minutes; turn off oven and allow meringues to remain in the oven for a couple of hours or overnight.
  9. Handle gently as they are very delicate.

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