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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Thursday, May 7, 2009

Meringues for Mom

Yeah, we just did cookies, and sure, we did pies before that, and yeah, you’re right, cookies before that, but how many mothers do you know that can say no to something sweet? I promise we’ll have some savory meals at some point, but for now just sit back and enjoy the baking.

These meringue cookies are light and crisp, and definitely should be made for those with a large sweet tooth. With only a few ingredients they’re sure to be a simple way to show Mom that you’re the best, I mean….she’s the best……

I did a lot of research on these cookies before deciding that it wasn’t too far beyond my culinary skill, which is none, to make them. It does take a LOT of patience, so be ready to spend a couple hours with prep and bake time. I used this recipe: but I went totally bold and brazenly left out the cream of tartar. Okay fine, the only reason I didn’t use it was because I didn’t have any on hand…..but still, can a girl get some props????

For this recipe you’ll need the following ingredients:

6 Large Eggs, whites only
2 ½ c. super-fine sugar *
2-3 drops of flavoring (optional)

*I actually found super-fine sugar in the grocery store, which makes me wonder why I’d never seen it before, but many websites claim that you can make superfine sugar by using a food processor.

If you want to make less of this recipe there is a ratio of one egg to ever ¼ c. of sugar.

Let’s get started!

Preheat your oven to 225 degrees. I think my oven was super confused why I wanted it so low and it kept trying to heat up to 300. If you have an oven thermometer be sure to use it, as you definitely don’t want these to burn. Next, separate the egg whites. I read online the best way to be successful with this is to separate the egg whites and yolk while the eggs are still cold. Then cover the egg whites with a towel and let them come to room temperature before beating.

Beat the egg whites in a stand mixer on medium speed until soft peaks form, this took me about 10 minutes, maybe a little less (I was watching LOST AND making cookies, it was hard to keep track of how long they were in there).
Once you see soft peaks begin to form add the sugar one tablespoon at a time into the stand mixer until stiff peaks begin to form. This will take a lot of patience and time, be ready to plop yourself down in front of that mixer. Be sure to scrape the sides of the mixing bowl so that sugar doesn’t clump up in the cookies. Once you’ve added all the sugar and your egg whites create stiff peaks you can add a couple drops of flavoring. I used French vanilla, but anything would work here, and a little flavor can take these cookies a long way.

After you add the flavoring use a pastry bag to pipe the cookies onto a cookie sheet lined with either foil or parchment paper.
These will bake at 225 for 60-70 minutes and then they should sit in the oven, with the oven turned off for about an hour (I couldn’t wait and I snuck one out before then). These cookies definitely take a lot of time, but in the end they are SO worth it. They melt in your mouth with a little crisp on the outside, definitely something any mom would enjoy!


Thomas said...

I'm thoroughly impressed. I don't like these polka dots but its nice. And there is a little too much kitchen aid mixer love going on here. I mean what about the rest of the world that doesn't own one.

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