Lemon meringue pie − the lemon and pie + the shape of a Hershey’s Kiss = heavenly meringue cookies.
These light-as-air cookies are low-calorie and easy to make. Get excited to master the technique and impress your friends with this awesome recipe.
Meringue Cookies
- Prep Time:15 minutes
- Cook Time:1 hour
- Total Time:1 hour and 15 minutes
- Servings:60 small cookies
- Medium
- 2 eggs
- 8 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Ingredients
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Step 1
Preheat the oven to 250°F.
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Step 2
Separate egg whites from yolks and pour just the whites into a large, very dry mixing bowl.
#SpoonTip: Make sure there’s absolutely no moisture in the bowl or your egg whites won’t form peaks.
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Step 3
With an electric mixer, turn the speed on high and mix until fluffy. This should take at least 3 minutes, be patient and look for the formation of soft peaks.
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Step 4
With the mixer still on high, add 6 of the 8 tablespoons of the sugar and salt and blend the ingredients.
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Step 5
Turn the mixer off. Fold in the remaining 2 tablespoons of sugar and the vanilla extract. Be careful not to over-stir at this step because the ingredients are already well-mixed.
#SpoonTip: Once you’ve mastered this basic recipe, feel free to add nuts, chocolate chips or even peppermint extract with red food coloring for the holidays. Get creative!
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Step 6
Spoon the mix into a gallon-sized Ziploc bag and cut a small hole in the bottom corner of the bag. Squeeze golf ball-sized servings of the mix onto a greased cookie sheet.
#SpoonTip: To make the meringues look even more legit, peak the very tip over with the bag to resemble a wave-like top.
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Step 7
Place into the heated oven and bake for about 60 minutes. The cookie should be fully hardened, but not collapse at first touch.
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Step 8
Remove from oven and enjoy!