The meringue cookie is an enigma in and of itself. While people might think that it’s from the Swiss, according to the Oxford English Dictionary, the origin is unknown. Even though the meringue recipe’s origin is a mystery, it’s a light and enjoyable treat.
To make this recipe, you will need four room temperature eggs. You will also need a half teaspoon of cream of tartar. Additionally, you will want 1/4 teaspoon of salt. You will also want one cup of granulated sugar. Finally, you will need a teaspoon of vanilla extract.
When it comes to the meringue, it’s all about proportion. You will want to preheat your oven to 225 and line your baking sheet with parchment paper.
Then, you will need to combine everything except the sugar into a mixing bowl. Beat on low until it becomes foamy. Then add in the sugar one tablespoon at a time gradually after you increase the mixer to high. You will know that the beating is done when you form stiff peaks.
Spoon the mixture with a teaspoon each onto the cooking sheet. Cook them for an hour. Turn off the oven but allow the cookies to cool in the oven for one to two hours.
Do not grease anything. Greasing will affect the outcome of the cookies. Also, if you are baking for company, you might want to use a bag and piping to make the cookies fancy. It will require a little more cleaning afterwards with washing the bag out, but it will be worth it. You can add a dash of your favorite food coloring at the end to make the cookies fancy.
Also, make sure that you use white vanilla extract if you want your cookies to be pure white or brightly colored, You probably do not want to have dirty looking meringues as it is not visually appealing.