Merengue Cookies - Revision history

166.137.242.19: /* Instructions */

2018-11-23T01:52:56Z

Instructions

← Older revision		Revision as of 01:52, 23 November 2018
Line 12:		Line 12:
	#Continue to mix the egg whites slowly adding the sugar 1 tablespoon at a time letting it completely dissolve into the mixture each time.		#Continue to mix the egg whites slowly adding the sugar 1 tablespoon at a time letting it completely dissolve into the mixture each time.
	#The meringue will begin to turn shiny and stiffen. Watch the mixture closely and once the sugar has all been added and the meringue forms stiff peaks (when you lift your whisk the meringue forms a peak that stays up and holds it's shape).		#The meringue will begin to turn shiny and stiffen. Watch the mixture closely and once the sugar has all been added and the meringue forms stiff peaks (when you lift your whisk the meringue forms a peak that stays up and holds it's shape).
	#Turn off the mixer and add your lemon ~~extract~~. You can add more but start with a 1/2 teaspoon and work your way up. Gently fold the ~~extract~~ into the meringue.		#Turn off the mixer and add your lemon juice. You can add more but start with a 1/2 teaspoon and work your way up. Gently fold the juice into the meringue.
	#If you'd like to add color let a drop of food coloring run down the inside of your pastry bag in a few places. Then add your meringue to the pastry bag and pipe it on to a lined baking sheet.		#If you'd like to add color let a drop of food coloring run down the inside of your pastry bag in a few places. Then add your meringue to the pastry bag and pipe it on to a lined baking sheet. Add lemon peel shavings on top.
	#Bake at 225 degrees F for 45 minutes. Then turn off the oven and let the meringues sit in there until it is completely cool 1-2 hours. DO NOT open the oven during baking or cooling!		#Bake at 225 degrees F for 45 minutes. Then turn off the oven and let the meringues sit in there until it is completely cool 1-2 hours. DO NOT open the oven during baking or cooling!
	Serve immediately or store in an airtight container.		Serve immediately or store in an airtight container.

166.137.242.19: /* Ingredients */

2018-11-23T01:51:56Z

Ingredients

← Older revision		Revision as of 01:51, 23 November 2018
Line 1:		Line 1:
	=Ingredients=		=Ingredients=
	* 4 Egg Whites large, room temperature		* 4 Egg Whites large, room temperature
	* 1/2 teaspoon Cream of tartar
	* 1/4 teaspoon Salt		* 1/4 teaspoon Salt
	* 1 cup Fine Sugar ~~if you use granulated run it through the food processor for a minute to make it fine~~		* 1 cup Fine Sugar
	* ~~1/2 - 1 teaspoon~~ Lemon ~~extract~~		* 4 teaspoons Lemon juice
			* Lemon peel

	=Instructions=		=Instructions=

166.137.242.19: /* Instructions */

2018-11-23T01:12:59Z

Instructions

← Older revision		Revision as of 01:12, 23 November 2018
Line 7:		Line 7:

	=Instructions=		=Instructions=
	Preheat oven to 250 degrees F.		# Preheat oven to 250 degrees F.
	Place room temperature egg whites in the bowl of your mixer and using the whisk attachment beat until frothy.		#Place room temperature egg whites in the bowl of your mixer and using the whisk attachment beat until frothy.
	Add the cream of tartar and the salt and continue to whisk until the mixture forms soft peaks (when you pull the whisk out the mixture comes up into a peak that falls over and doesn't hold it's shape).		#Add the cream of tartar and the salt and continue to whisk until the mixture forms soft peaks (when you pull the whisk out the mixture comes up into a peak that falls over and doesn't hold it's shape).
	Continue to mix the egg whites slowly adding the sugar 1 tablespoon at a time letting it completely dissolve into the mixture each time.		#Continue to mix the egg whites slowly adding the sugar 1 tablespoon at a time letting it completely dissolve into the mixture each time.
	The meringue will begin to turn shiny and stiffen. Watch the mixture closely and once the sugar has all been added and the meringue forms stiff peaks (when you lift your whisk the meringue forms a peak that stays up and holds it's shape).		#The meringue will begin to turn shiny and stiffen. Watch the mixture closely and once the sugar has all been added and the meringue forms stiff peaks (when you lift your whisk the meringue forms a peak that stays up and holds it's shape).
	Turn off the mixer and add your lemon extract. You can add more but start with a 1/2 teaspoon and work your way up. Gently fold the extract into the meringue.		#Turn off the mixer and add your lemon extract. You can add more but start with a 1/2 teaspoon and work your way up. Gently fold the extract into the meringue.
	If you'd like to add color let a drop of food coloring run down the inside of your pastry bag in a few places. Then add your meringue to the pastry bag and pipe it on to a lined baking sheet.		#If you'd like to add color let a drop of food coloring run down the inside of your pastry bag in a few places. Then add your meringue to the pastry bag and pipe it on to a lined baking sheet.
	Bake at 225 degrees F for 45 minutes. Then turn off the oven and let the meringues sit in there until it is completely cool 1-2 hours. DO NOT open the oven during baking or cooling!		#Bake at 225 degrees F for 45 minutes. Then turn off the oven and let the meringues sit in there until it is completely cool 1-2 hours. DO NOT open the oven during baking or cooling!
	Serve immediately or store in an airtight container.		Serve immediately or store in an airtight container.

166.137.242.19: Created page with "=Ingredients= * 4 Egg Whites large, room temperature * 1/2 teaspoon Cream of tartar * 1/4 teaspoon Salt * 1 cup Fine Sugar if you use granulated run it through the food proces..."

2018-11-23T01:11:53Z

Created page with "=Ingredients= * 4 Egg Whites large, room temperature * 1/2 teaspoon Cream of tartar * 1/4 teaspoon Salt * 1 cup Fine Sugar if you use granulated run it through the food proces..."

New page

=Ingredients=
* 4 Egg Whites large, room temperature
* 1/2 teaspoon Cream of tartar
* 1/4 teaspoon Salt
* 1 cup Fine Sugar if you use granulated run it through the food processor for a minute to make it fine
* 1/2 - 1 teaspoon Lemon extract

=Instructions=
Preheat oven to 250 degrees F.
Place room temperature egg whites in the bowl of your mixer and using the whisk attachment beat until frothy.
Add the cream of tartar and the salt and continue to whisk until the mixture forms soft peaks (when you pull the whisk out the mixture comes up into a peak that falls over and doesn't hold it's shape).
Continue to mix the egg whites slowly adding the sugar 1 tablespoon at a time letting it completely dissolve into the mixture each time.
The meringue will begin to turn shiny and stiffen. Watch the mixture closely and once the sugar has all been added and the meringue forms stiff peaks (when you lift your whisk the meringue forms a peak that stays up and holds it's shape).
Turn off the mixer and add your lemon extract. You can add more but start with a 1/2 teaspoon and work your way up. Gently fold the extract into the meringue.
If you'd like to add color let a drop of food coloring run down the inside of your pastry bag in a few places. Then add your meringue to the pastry bag and pipe it on to a lined baking sheet.
Bake at 225 degrees F for 45 minutes. Then turn off the oven and let the meringues sit in there until it is completely cool 1-2 hours. DO NOT open the oven during baking or cooling!
Serve immediately or store in an airtight container.