Mint meringues
More cookies! These are so incredibly easy and take so little time that I don't know why I haven't made them before. I am not atwitter with all the possibilities, because really, the base is the same and it's just the extract/add-ins that would change.
And look -- no fat! It's positively a cookie that's healthy for you. Sort of.
from Serious Eats
Meringue Cookies
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
1/4 to 1/2 teaspoon peppermint extract (optional) I used 1/4 and they were perfect, I thought.
4 drops green food coloring (optional)
Heat oven to 225°F and line two cookie sheets with aluminum foil.
Using a StandMixer or good hand mixer, beat egg whites, salt, and cream of tartar on medium-high speed until soft peaks form. Slowly add sugar and keep beating until stiff peaks form. (DO NOT underbeat.) If using extract and food coloring, add at the end and beat for another 2 or 3 minutes.
Spoon mixture into a plastic bag (or piping press, which I --ridiculously -- own and use all the time) and squeeze out most of the air. Cut off one small corner of the bag and pipe cookie-sized dollops of meringue on to cookie sheets, about 1 inch apart.
Bake cookies for 90 minutes, making sure they don't brown. When done baking, kill the heat, open the oven door slightly, and let everything cool down completely, about 45 to 60 minutes. Serve.
And look -- no fat! It's positively a cookie that's healthy for you. Sort of.
from Serious Eats
Meringue Cookies
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
1/4 to 1/2 teaspoon peppermint extract (optional) I used 1/4 and they were perfect, I thought.
4 drops green food coloring (optional)
Heat oven to 225°F and line two cookie sheets with aluminum foil.
Using a StandMixer or good hand mixer, beat egg whites, salt, and cream of tartar on medium-high speed until soft peaks form. Slowly add sugar and keep beating until stiff peaks form. (DO NOT underbeat.) If using extract and food coloring, add at the end and beat for another 2 or 3 minutes.
Spoon mixture into a plastic bag (or piping press, which I --ridiculously -- own and use all the time) and squeeze out most of the air. Cut off one small corner of the bag and pipe cookie-sized dollops of meringue on to cookie sheets, about 1 inch apart.
Bake cookies for 90 minutes, making sure they don't brown. When done baking, kill the heat, open the oven door slightly, and let everything cool down completely, about 45 to 60 minutes. Serve.
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