These #gfcookies have a only a few ingredients and yet, the results are so unique. These #meringuecookies are crispy on the outside with a marshmallow-like center. You can have a drier, crisper meringue if desired - instructions in #tipsandtricks. Make them pretty, using a pastry bag... Either way, they're delicious!
Ingredients
2 egg whites
1/4 tsp vinegar
1/4 tsp salt
1/2 cup white granulated sugar
3/4 tsp vanilla extract
1 tbsp unsweetened cocoa powder
parchment paper
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven to 275F and line cookie sheet with parchment paper. See Tips and Tricks!
2. In your mixing bowl with your whisk attachment on medium speed, blend: egg whites, vinegar, and salt. You want soft peaks to form; this can take a couple minutes.
3. Now gradually and at high speed, add 1 tablespoon at a time of white sugar. The product should become rather glossy as the sugar begins to dissolve. It will take 4 to 5 minutes and stiff peaks will form. Now add the vanilla and quickly blend in. Sift cocoa powder over entire mixture and GENTLY fold it in.
4. With a large decorating bag and a pastry star tip, you can pipe a cute design into a rosette. I used a cookie scoop... not as pretty, but just as delightful.
5. Bake approximately 25 to 35 minutes on the middle rack, until crisp. You can remove immediately for a more soft center.
Susie's Tips and Tricks
If the weather is humid, be warned, they will be less crispy; moisture makes them chewy.
For a drier, crisper cookie, leave in oven; turn off (do not open) and let sit 2 hours or overnight.
You may double this recipe. The ratio is 1 egg white, 1/4 cup sugar.
With a high-speed mixer, you don't need room temperature eggs, although it does give you slightly better loft.
Make sure your bowl and beaters do not have a speck of fat/grease. That will prevent your eggs from whipping.
What are soft peaks? Soft peaks will curl down when the beaters are lifted upright.
These cookies don't spread, so they can be pretty close to one another.
The softer meringue will be done when a cookie easily pulls from the parchment.
If the cookie seems to be browning rather quickly lower the oven temperature by 25 degrees.
Make larger meringues (like a plate) and serve with fruit, yogurt, or ice cream.
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