Hey all, it's almost Valentines Day, and that means tons and tons of special treats. I want to share with you a recipe I found on Darling Magazine's blog for Vanilla Meringue Cookies. These cookies are so light and crisp, they just melt in your mouth. I made these for my cousin's 21st birthday party, and I am excited to take them tonight. Follow along if you want my version, and tips, on how to make these lovely, yummy, and festive cookies.
Let's begin with what you will need, but first, why don't we take a second to admire this Tiffany blue mixer my boyfriend got me for Christmas. Shout out to you Benny, you're the best. I have wanted one for years, and my dream finally came true. You don't need a Kitchen Aid for this recipe, but it certainly helps.
Ingredients:
-3 Egg Whites
-1/4 Tsp Cream of Tartar
-1/4 Tsp Vanilla Extract
-3/4 Cup of White Sugar
-Red or Pink Sprinkles(Optional but if you want to get festive...do it)!
Start off by cracking your eggs and separating the whites from the yolk. This is a very important step. If you get any shell or yolk in your whites, start over. It won't turn out.
You want this:
NOT THIS:
Once you have gotten your whites, begin to mix, on a medium speed, with your cream of Tartar. Your mixture will begin to form light peaks. At this point add your vanilla extract and turn up the speed to medium/high. Then, gradually add your sugar. Mix until a glossy peak is formed.
You can use parchment paper or foil to place on a baking sheet. You'll need this because the cookies will stick to your pan without it. Use a piping bag to make little heart shapes on your baking sheet. Make sure the cookies aren't too close together. At this point, you can add your sprinkles. Note: You can also add espresso or coffee beans if you like the combination of sweet and bitter.
From here, take your meringues and pop them in the oven at 200F for about 1 1/2 hours. I know, that seems like forever, but these cookies aren't very hands on or high maintenance. The taste is also worth the wait. Your cookies should come out with a little golden color on the top. Make sure you keep an eye on them, they could burn and that would be no good. Also, let them cool before you remove them, and be very careful when you do. They're very delicate.
Ta-da, you have perfectly heart shaped baby meringues. They taste as good as they look. I hope you try this recipe, and share it with the people you love (:
-AbbeyShae
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