Sunday, February 25, 2007

Authentic French Meringue Cookies



For Valentine's day, I made my boyfriend mint meringue cookies. They're wonderful, simple and tasty - the recipe itself does take a lot of energy, but it's a wonderful treat in the end. Taken from All Recipes.

INGREDIENTS

4 egg whites
2 1/4 cups confectioners' sugar

DIRECTIONS

1. Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

My own notes:
* Instead of flour and butter on the baking sheet, I used unbleached parchment paper.
* I used organic sugar and free-range eggs
* I used 1tsp of mint extract to add some flavor and 1/4 cup more sugar to make up for the added liquid.
* You can also set the oven to 185 instead of using the spoon/door method.

Mmmm! Enjoy!
|

3 comments:

Midnightsky Fibers said...

I love meringues! Your recipe doesn't have cream of tarter in it? I think I've always made mine with CoT (an old betty crocker recipe)

sus said...

Yep, no cream of tartar needed! People who've reviewed this recipes says it's much better version - apparently it's straight from France so who knows!

Danielle Wells said...

Hello! I'm in the process of making these now actually! Thanks for the recipe! I'm trying 2 different ones at the same time...yours with powdered sugar and another with regular granulated sugar...just curious the difference. :) Why did you choose to make this one with powdered sugar..curious :)