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Small-Batch Meringue Cookies

Updated: Jun 14

Here's a quick and easy recipe how to make a small batch of meringue cookies. These light and chewy cookies are one of my favorite treats! They were always my favorite from Trader Joe's, so I wanted to learn to make them myself. Here is what I came up with!


RECIPE MAKES 20-24 MERINGUE COOKIES.

 

Ingredients:


2 Egg Whites

1/2 Cup Granulated Sugar

Dash of Salt

Dash of Cream of Tarter (Optional)

1/2 Teaspoon of Vanilla Extract (Or any flavor, I used Cake Batter)

Piping bag & Tip


*Link to Cake Batter Extract from Amazon: here* (This extract is great for so many treats! Highly recommend!)

*Link for Cream of Tarter on Amazon: here*

*Link to my favorite piping bags on Amazon (100pack): here*


Recipe for Meringue Cookies:


Step 1) Preheat oven to 250° F. Line one large baking sheet with parchment paper, or a silicone mat.


Step 2) In a large, impeccably clean mixing bowl, add the egg whites, dash of Cream of Tartar, and dash of salt. With stand mixer, or hand mixer, beat until the egg white mixture is frothy & foamy, about one minute.

Step 3) Add sugar to egg mixture, about 1 tablespoon at a time, very slowly. Mix in between each tablespoon, until sugar is fully dissolved, before adding the next tablespoon of sugar. Repeat until 1/2 cup of sugar has been incorporated. Then continue to mix for about 3-5 more minutes, until it reaches stiff peaks. Beat until mixture is bright white & very glossy. (See Image) Lastly, add in the vanilla extract (I used Cake Batter Extract) and mix thoroughly.


Step 4) Scrape sides of mixing bowl, and add meringue mixture into a piping bag with a star tip (or any piping tip you prefer).Pipe 2 inch swirls on prepared parchment paper lined baking sheet, leaving about 1 inch in-between each cookie.



Step 5) Bake cookies for about 40 minutes, and then turn off the oven and leave cookies in oven for an additional 30 minutes to cool

down with the oven. Remove cookies from oven, allow to cool, and then remove from parchment paper. The Meringues should be slightly chewy like a marshmallow in the center, with a crispy outside shell. Meringues can be stored in an airtight container and left at room temperature, they will be stay fresh for quite a few days! ENJOY!


If you have any questions or suggestions, please leave a comment or reach out to me directly at auntietaystreats@gmail.com. Thank you for looking! Hope you enjoy!

-Auntie Tay :)









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