Scribd Logo
Upload

Welcome to Scribd!

  • 26 views

    Meringue Cookies

    Uploaded by

    api-314003139
    This recipe makes 60 meringue cookies using egg whites, vanilla, cream of tartar, salt and sugar. The egg whites are beaten until stiff peaks form while gradually adding the sugar. The meringue is piped onto baking sheets using a pastry bag with a star tip and baked for 40-45 minutes at a low temperature, then left in the turned off oven for an additional hour to dry out fully.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content

    You might also like

    Meringue Cookies

    Uploaded by

    api-314003139
    26 views1 page
    This recipe makes 60 meringue cookies using egg whites, vanilla, cream of tartar, salt and sugar. The egg whites are beaten until stiff peaks form while gradually adding the sugar. The meringue is piped onto baking sheets using a pastry bag with a star tip and baked for 40-45 minutes at a low temperature, then left in the turned off oven for an additional hour to dry out fully.

    Original Description:

    Original Title

    meringue cookies

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This recipe makes 60 meringue cookies using egg whites, vanilla, cream of tartar, salt and sugar. The egg whites are beaten until stiff peaks form while gradually adding the sugar. The meringue is piped onto baking sheets using a pastry bag with a star tip and baked for 40-45 minutes at a low temperature, then left in the turned off oven for an additional hour to dry out fully.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    26 views1 page

    Meringue Cookies

    Uploaded by

    api-314003139
    This recipe makes 60 meringue cookies using egg whites, vanilla, cream of tartar, salt and sugar. The egg whites are beaten until stiff peaks form while gradually adding the sugar. The meringue is piped onto baking sheets using a pastry bag with a star tip and baked for 40-45 minutes at a low temperature, then left in the turned off oven for an additional hour to dry out fully.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    MERINGUE COOKIES

    Yield: 60 cookies
    Ingredients
    3 large egg whites
    1-1/2 teaspoons clear or regular vanilla extract
    1/4 teaspoon cream of tartar
    Dash salt
    2/3 cup sugar
    Directions
    1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
    2. Preheat oven to 250. Add vanilla, cream of tartar and salt to egg whites; beat on
    medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on
    high after each addition until sugar is dissolved. Continue beating until stiff glossy
    peaks form, about 7 minutes.
    3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic
    bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies
    2 in. apart onto parchment paper-lined baking sheets.
    4. Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven
    door); leave meringues in oven 1 hour. Remove from oven; cool completely on
    baking sheets. Remove meringues from paper; store in an airtight container at room
    temperature.

    You might also like