Savannah Simmons sent us her recipe for meringue cookies.
“These meringue cookies are great because they are gluten free and are a classic. The look great, and you can do a lot with them,” she said.
Makes about six dozen 2-inch cookies.
5 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
1 1/2 cups powdered sugar
Preheat oven to 200 degrees Fahrenheit. Line two baking sheets with parchment.
Put egg whites, cream of tartar and 1/4 cup of the sugar in a standing mixer with the whisk attachment. Turn the mixer onto medium and whip until the eggs are fluffy but still soft and do not hold a peak.
With the mixer running, slowly sprinkle another 1/4 cup of sugar between the bowl and the edge of the whisk.
Increase the speed by one, and whip until the whites are glossy but still soft. Add the remaining sugar and increase speed to medium high. Whip for two to three minutes longer, until the meringue holds a stiff peak and is very glossy.
Remove the bowl from the mixer, keeping the meringue inside, and sift a quarter of the powdered sugar on top. Fold the sugar in with a rubber spatula, being sure to not beat the air out of the meringue, pulling it up and over itself from the side of the bowl.
Continue to sift and fold in two to three more additions of powdered sugar. (After sifting, flavoring and color can be added if desired)
From here, the meringue can be transferred to a piping bag (or a zip lock bag, which you can easily pipe with and snip the tip for nice little meringue kisses), and make as many desired shapes and sizes as you wish.
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Bake for 1 hour, rotating the pans half way through. Baking time varies depending on size; after one hour the cookies should feel light and dry and have no give when lightly pressed on. If cookies are still soft, bake for 15 minutes and test again.
Turn oven off and let cool completely before serving. These cookies keep up to two weeks on their own. If you like, you may take two and place frosting or a filling inside for a sweeter sandwich cookie.