How to Make Baked Merinque Cookies
A simple three ingredient recipe for making deliciously sweet and melt in your mouth baked meringue cookies.
Servings: 48 cookies
Calories: 34kcal
Cost: $4
Equipment
- Stand mixer
- Baking sheets
- Parchment Paper
Ingredients
- 5 egg whites
- 2 cups granulated sugar
- ¼ tsp salt or cream of tartar
Instructions
- Separate egg whites from the eggs. Set aside yolks for another recipe. Add in salt or cream of tartar.
- Beat egg whites in mixer on high speed for about 4 minutes until they start to change from clear to white.
- While still beating on high speed, slowly add in sugar (1 tbsp at a time) while mixing for another 4-6 minutes until firm, frothy peaks form.
- Transfer the mixture to a large piping bag or plastic freezer bag. If using the freezer bag, snip a small hole in one bottom corner. If using piping bag, use a tip of your choice.
- Pipe mixture onto parchment lined baking sheet making small, bite-sized cookies. Or you can also make larger ones if you’d like.
- Bake in oven for 3.5-4 hours on low temperature (200°F) until completely dehydrated.
- Let cool completely.
- Store in sealed plastic or glass jar for up to 3 months.
Nutrition
Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Sodium: 17mg | Potassium: 5mg | Sugar: 8g | Calcium: 1mg | Iron: 1mg