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Meringue Cookies I

Meringue Cookies I
DessertsInternational⏱ 120 minServes 4MediumGluten-freeDairy-freeVegetarianNut-freeLactose-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 4 egg whites
  • 1 cup (250 ml) superfine sugar, powdered sugar, or granulated sugar (ideally a mixture of 50% superfine and 50% powdered sugar)
  • 2 tsp lemon juice
  • ¼ tsp vanilla extract (optional)

Method

  1. Whip whites of eggs until stiff and dry.
  2. Add lemon juice.
  3. Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test to make sure the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used).
  4. Add vanilla.
  5. Drop meringue by spoonfuls on unglazed paper.
  6. Bake in a slow oven 80–90 minutes, depending on size. Use very low heat, as meringues should dry rather than bake and should be dry and only very slightly colored, when finished.
  7. Let cool before serving.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: Meringues 9027 by Mike Lehmann, Mike Switzerland 12:44, 27 January 2007 (UTC) (CC BY-SA 3.0) · source