Meringue Cookies

I am co-hosting a bridal shower this weekend & one of my contributions to the menu are meringue cookies. I made 2 batches of these cookies.The first batch I used vanilla extract , the second batch I made with grated lemon peel. This recipe comes to me from my friend Sharon. I have many recipes of hers & each one is great!

Here is the recipe

Meringue Cookies

4 egg whites

1/2 cup sugar

1 tsp vanilla or 1 tbsp grated lemon peel

1 cup icing sugar, sifted

optional*** little ball candy sprinkles

 

Method

Preheat the oven to 300f

Line 2 cookie sheets with parchment paper

  1. Beat the egg whites until soft peaks form. Gradually add the sugar while the mixer is going ***be careful not to let the sugar hit the moving beaters because then the sugar goes flying & can hit you the face & make a mess!!! Continue beating until thick & shiny  Beat in the vanilla or lemon peel
  2. Fold in the icing sugar in 2 additions
  3. Pipe or spoon the meringue into cookies on the prepared baking sheets
  4. Bake for 1 1/2 hours ***baking time depends on the size of the cookies… so watch them after an hour… if they are really dry on top…touch them gently..then I think you can turn off the oven & let the cookies sit in there to dry
  5. Turn off the oven & let cookies dry for a couple of hours  *** if you want your cookies soft & chewy inside take them out of the oven while they are still a bit warm

 

The video below is of a wonderful little kitchen gadget I have that sucks up the yolk from the white!! It is cool so I thought you might like to see how it works!

 

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Making sure the pink food colouring is mixed in completely
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Folding in the icing sugar
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If you are piping your cookies, but the piping bag into a glass to hold it up to make it easier to fill with the meringue
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Twist the end of the piping bad so that the meringue does not ooze out of the top while you pipe your cookies
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Ready for the oven… I put some little candy ball sprinkles
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Finsihed

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Second atch of meringues with lemon peel
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