April 19, 2011

Meringue Cookies

A family favorite for years has been Raspberry Kisses - meringue cookies made with raspberry jello for the flavoring. I've always wanted to try making them without having to use the jello. I still need to find a raspberry flavoring/extract, but these are the basics for meringue cookies -



VANILLA MERINGUES
2 egg whites at room temp

1/2 C + 2 Tb sugar

1/2 tsp vanilla extract



Whip egg whites till they hold a soft peak. Add the sugar slowly till stiff and glossy. Fold in flavoring with a rubber spatula. Other flavorings? -

1 tsp cocoa powder or

2 Tb ground hazelnuts or

1 Tb dark brown sugar or

1 Tb ground unsalted pistachios ...



Most recipes suggest piping these 1" apart on parchment paper. Bake till crisp and dry at 250 for about 1 hour. Cool completely before removing them from the baking sheet. OR you can shape an indentation in the mounded unbaked kisses with the back of a spoon, for adding a filling to when cooled. I just mounded them on the parchment.



Piping would have made them even. For the tea I stuck two meringues together with jam.
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