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Recipe

Meringue Cookies

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Piped into pretty kisses, they look beautiful on a dessert tray or tucked into a gift box. Keep them white for a simple finish, or add a swirl of color to match a celebration.
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Ingredients

  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • Gel food coloring, optional

Instructions

  • Prepare the oven.
  • Preheat the oven to 200°F. Line baking sheets with parchment paper.
  • Whip the egg whites.
  • Place the egg whites in a clean, dry mixing bowl. Using a stand mixer fitted with the whisk attachment or a hand mixer, beat on medium speed until foamy, then continue until soft peaks form.
  • Gradually add the sugar.
  • With the mixer running, add the sugar slowly, about 1 tablespoon at a time, allowing each addition to mix in before adding more.
  • Add the vanilla and vinegar. Increase to medium-high speed and continue whipping until the meringue is thick and glossy with stiff peaks.
  • Rub a small amount between your fingers. It should feel smooth rather than gritty. If sugar grains remain, continue mixing and check again.
  • Add color if desired.
  • Gently mix in a small amount of gel food coloring until evenly blended. For a striped effect, brush thin lines of gel coloring inside the piping bag before adding the meringue.
  • Pipe the cookies.
  • Transfer the meringue to a piping bag fitted with your preferred tip, or a sturdy zip-top bag with one corner snipped off.
  • Pipe 1-inch kisses onto the lined baking sheets, leaving a little space between them.
  • Bake low and slow.
  • Bake for about 2 hours, until the cookies are dry and release easily from the parchment. Larger cookies may need additional drying time.
  • Turn off the oven, crack the door slightly, and leave the cookies inside for 1 hour.
  • Cool and store.
  • Allow the cookies to cool completely, then promptly transfer to an airtight container.

Connie’s notes

  • Keep out every trace of yolk. Fat can prevent the egg whites from whipping properly. Separate each egg into a small bowl before adding the white to your mixing bowl.
  • Use a grease-free bowl and whisk. Glass or stainless steel works well.
  • Add sugar slowly. Gradual additions help it dissolve while keeping the meringue stable.
  • Check the peaks with the whisk. Lift it from the bowl—the peak should stand upright without drooping. There’s no need to turn the bowl upside down.
  • Use gel coloring sparingly. It provides color without adding much liquid.
  • Pipe consistent sizes. Similar-sized cookies dry at the same rate.
  • Watch for browning. These cookies should dry gently and retain their color. An oven thermometer helps check that the temperature stays low.
  • Choose a dry day if possible. Humidity can make meringues sticky. Store them airtight as soon as they are completely cool.
  • Keep them away from moist desserts. Add them to cakes or cream-filled desserts shortly before serving so they retain their crunch.
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