Ingredients
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3
-
-
3
-
1
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Some of my favorite varieties of meringue cookies include the Chocolate Chip Clouds, Black and White Chocolate Chip Clouds, Coconut Meringues and Peppermint Meringues.,This meringue recipe is from my friend Rosies new book The Sweetapolita Bakebook, which comes out next Tuesday, April 7th! This book is BEAUTIFUL, filled with brilliant ideas for the baking enthusiasts.,
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Steps
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1
Done
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Line Two Baking Sheets With Parchment and Set Aside |
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2
Done
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Wipe a Stainless Steel Bowl and the Whisk of an Electric Mixer With a Paper Towel Dampened With a Little Lemon Juice to Eliminate Any Trace of Grease. |
|
3
Done
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Put the Egg Whites Into the Bowl and Beat on Low Speed Until Foamy, About 30 Seconds. |
|
4
Done
|
Stop the Mixer and Add the Cream of Tartar. |
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5
Done
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Increase the Speed to Medium and Beat Until Soft Peaks Form, About 1 Minute. |
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6
Done
|
Increase the Speed to Medium-High and Add the Sugar One Spoonful at a Time. |
|
7
Done
|
Beat on High Speed Until Very Stiff Peaks Form and the Meringue Is Glossy and Thick, About 3 Minutes. |
|
8
Done
|
Add the Vanilla and Beat For 1 More Minute. |
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9
Done
|
Fit a Large Pastry Bag With a Large Round Decorating Tip and Pipe 2-Inch-Diameter Cookies About 1 Inch Apart Onto the Prepared Baking Sheets. |
