Meringue Cookies are so easy to make, who knew!!!! I decided to give them a try today and make a shamrock shape cookie for St. Patrick’s Day.
This was my first attempt making meringue cookies. I didn’t know what to expect so I chose a recipe from mccormick.com trusting their recipe would turn out right.
Well ‘the Luck of the Irish’ was with me today and the cookie turned out delicious otherwise I would have been out of luck and not have a cookie to #fillthecookiejar this month.
You might have difficulty discerning this is a Shamrock shape cookie. Whenever I use a sugar topping on my cookies I just can’t get the photos to be distinct – I need more practice . . . but the cookie is delicious and the recipe works.
McCormick had a very helpful tip that will help prevent a recipe fail: The separated egg whites should be room temperature for making a successful meringue. If you are like me and decide to bake at the last minute here’s what is recommended to speed things up:
- (1) Place the egg whites in a small/medium bowl;
- (2) In a slightly larger bowl add about 2 inches of very warm water (not hot) and place the bowl with the egg whites gently into the bottom of the larger bowl over the water.
- Be sure that you do not get any water into the egg whites. Let the egg whites sit in the warm water while you gather your ingredients and prepare the baking sheets.
I’ve been using non-stick aluminum foil for certain recipes and glad I had it handy for this Meringue Cookie recipe. As you can see I used parchment paper on one of the trays – A No! No! – do NOT use parchment paper. I couldn’t get the meringue off the paper.
To make the shamrock shapes I used a cookie cutter to trace the image on parchment paper and cut out them out.
I then piped the meringue into the cutout shapes, smoothed the meringue as best I could and then gently removed the parchment paper. I sprinkled on the colored sugar crystals before baking (I think I added just a tad too much but they were still delicious).
- 4 egg whites, room temperature
- ½ tsp. cream of tartar
- 1 cup sugar (I used Zero, natural zero calorie sweetener)
- 1 tsp. Vanilla Extract
- 1 cup mini Chocolate Chips (optional)
- Add the room temperature egg whites to a room temperature bowl and beat on medium speed until frothy - just after you do not see the yellow color from the liquid egg whites.
- Add the cream of tartar and continue to mix on medium speed until soft peaks form.
- Start to add the sugar 1 tablespoon at a time and continue to beat until all the sugar is blended and dissolved.
- Beat in the vanilla and add food color if using.
- Add the mixture to a piping bag and pipe desired shape onto non-stick foil lined baking sheets.
- OR your can drop rounded teaspoonful of the meringue onto the non-stick foil lined baking sheets spaced 1 inch apart.
- Bake 45 minutes. Turn off the oven and leave the meringue cookies in the oven for an additional hour or until completely cooled and dry.
On the first Thursday of each month the #FillTheCookieJar group share our cookie creations. If you enjoy baking and would like to bake with the group each month contact Cynthia at Feeding Big.