In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Vanilla Meringue Cookies: A Delightful Treat for Any Occasion

Meringue cookies are the epitome of elegance and simplicity. With their ethereal lightness and subtle sweetness, they are the perfect treat for both festive gatherings and quiet afternoons with a cup of tea. Today, we’re diving into the delicate art of making Vanilla Meringue Cookies, a classic that adds a touch of sophistication to any dessert table.

Ingredients You’ll Need

Here’s a quick rundown of the ingredients you’ll need to create these delightful morsels:

• 2 egg whites: Fresh eggs are best, and while room temperature is ideal for volume, it’s not a strict requirement for this recipe.
• ½ cup caster or superfine sugar: This type of sugar dissolves more easily, ensuring a smooth meringue. Granulated sugar can be used, but expect a slightly denser texture.
• 1 tsp vanilla extract: For that quintessential warm flavor.
• ⅛ tsp cream of tartar (optional): This stabilizes the egg whites, helping to prevent any cracking during baking.
• Food color (optional): Use gel food coloring for vibrant hues without altering the meringue’s consistency.
• Sprinkles (optional): For a festive touch.

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a Silpat mat. This ensures your meringues come off easily without sticking.

2. Whip the Egg Whites

In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Beat on medium-high speed until they begin to froth. If you’re using cream of tartar, add it now.

3. Incorporate the Sugar

Gradually add the caster sugar to the egg whites while the mixer is on medium-high speed. Continue to beat until the meringue is close to forming stiff peaks.

4. Add Vanilla

Mix in the vanilla extract and continue beating until you achieve stiff peaks. This is when the meringue stands up firmly without drooping.

5. Color and Swirl (Optional)

If you want to add a pop of color, transfer half of the meringue to a separate bowl and gently fold in your desired gel food coloring. Be careful not to deflate your meringue. To create a swirl effect, add the uncolored meringue to a piping bag followed by the colored meringue without cleaning the bag in between.

6. Piping

Fit your piping bag with a large star, round, or open star tip. Pipe small dollops (about 1-inch in diameter) onto your prepared baking sheet, ensuring they are at least 1 inch apart.

7. Baking

Bake the meringues for exactly one hour. After an hour, turn off the oven, slightly open the oven door, and let the meringues cool to room temperature inside. This gradual cooling process helps prevent cracking.

8. Storage

Once cooled, store your Vanilla Meringue Cookies in an airtight container. They can be kept at room temperature for up to a week, making them a convenient make-ahead treat.

Tips for Perfect Meringues

• Egg Whites: Fresh egg whites are best. If using powdered egg whites or meringue powder, replace each egg with 1 tsp powdered egg whites or meringue powder plus 1 tbsp water.
• Color Variations: Experiment with different colors for themed events or holidays. Just remember to use gel food coloring to maintain the meringue’s consistency.
• Texture: If using granulated sugar, expect a slightly denser meringue but equally delicious.

Conclusion

Vanilla Meringue Cookies are a timeless treat that can be easily customized to suit any occasion. Whether you enjoy them plain or with a touch of color and decoration, these cookies are sure to impress. Enjoy the delicate crunch and the gentle vanilla flavor, and don’t forget to share the joy with friends and family. Happy baking!

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Vanilla Meringue Cookies

Light and airy vanilla meringue cookies perfect for a sweet treat. Customize with food coloring and sprinkles for a fun twist!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooling Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 20 cookies

Course: Dessert

Cuisine: French

Calories: 20

Ingredients Equipment Method Notes

Ingredients

  

Meringue

• 2 pieces egg whites
• 100 g caster or superfine sugar
• 1 tsp vanilla extract
• 1/8 tsp cream of tartar optional
• 1 ml food color optional
• 1 ml sprinkles optional

Equipment

• Stand Mixer
• Piping Bag
• Large Sheet Pan

Method

 

1. Preheat the oven to 250F and line a large sheet pan with parchment paper or a Silpat mat.
2. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites start to become frothy.
3. Add the cream of tartar, if using.
4. Add the caster sugar a little bit at a time with the mixer on medium-high speed until the meringue is close to forming stiff peaks.
5. Add the vanilla extract and beat until the meringue forms stiff peaks.
6. If desired, transfer half of the mixture to a separate bowl and gently fold in pink or red gel food coloring. Be very gentle, making sure to not deflate the egg whites!
7. Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1″ inch apart.
8. Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature inside the warm but cooling oven.
9. Store in an airtight container for up to 1 week at room temperature.

Notes

The egg whites can be at room temperature but it’s not necessary. This recipe also works with powdered egg whites or meringue powder. If caster sugar is unavailable, granulated sugar can be used though the texture may change slightly. Cream of tartar stabilizes the egg whites but can be omitted.