Meringues November 28 2016
Holiday season baking yields some sweet treats. But with me being allergic to dairy, and my brothers-in-law needing gluten-free foods, our dessert options seem limited. Not anymore! Meringue cookies are easy-to-bake, yummy to eat and satisfy everyone's dietary needs.
What You’ll Need
- 4 Egg Whites (or 1 cup of liquid egg whites)
- 2 teaspoons Vanilla Extract
- ½ teaspoon Cream of Tartar
- ½ teaspoon Salt
- 1 ½ cups Sugar
- Preheat oven to 250 degrees
- Prep your baking sheets by covering with either foil or parchment paper
- Create your own ‘Pastry Bag’ by taking a large Ziploc bag and making a small cut in a bottom corner
- Put your Egg Whites, Vanilla, Cream of Tartar and Salt in a large bowl
- With an electric mixer, beat on Medium Speed until foamy
- Gradually add in your sugar – 1 tablespoon at a time – and beat on High Speed until sugar is dissolved
- Continue to beat the mixture on High Speed until it becomes stiff – a good test is to shut-off the mixer and lift up the beaters to see if the batter forms peaks
- Put your batter into your Pastry Bag and pipe meringues onto your covered baking sheets with space in-between
- Bake for 35 to 40 minutes until lightly browned
- Enjoy!