Food Swapping Valentine

Baker’s Choice Meringue Cookies

Yield: 20 – 24 small cookies

                             

Ingredients:

-2 large egg whites

-1/4 teaspoon cream of tartar

-1/2 cup plus 1 tablespoon sugar (113 g)

-½ teaspoon vanilla extract

-dash of salt

 

Instructions:

1. Preheat oven to 200 degrees. Line large baking sheet with parchment paper.

2.  Combine egg whites, cream of tartar, vanilla extract, and salt in bowl of a mixer. (NOTE: you can also use a hand mixer. It will just take a bit longer.) Egg whites will perform better if beaten in a stainless steel or glass bowl. Make sure bowl is clean, dry, and free of any debris, fat, or butter from another recipe. Any of these can affect the structure of your egg whites.

3.  Turn mixer on low initially. Once eggs are broken up and beginning to foam, turn mixer to medium/high. Beat until mixture starts to thicken, and peaks are forming.

4.  Gradually add sugar, very slowly. Continue beating until mixture is glossy and thick, with stiff peaks. (Do not overbeat, or eggs will start to collapse in on themselves.)

5.  Place meringue onto cookie sheets, using one of two methods. Option #1: Put meringue into a pastry bag, and pipe a base of meringue on the cookie sheet. Place the filling of your choice on the base (large chocolate chip or chunk; jam; dried fruit; etc.) Pipe additional meringue to cover the filling. Repeat for the rest of the cookies.

6.  Option #2: Use a tablespoon or scoop to drop meringue onto cookie sheet. Place a small indentation in the center of the meringue with a spoon or clean finger, and fill indentation with the topping of your choice. (chocolate kiss; candy conversation heart; fruit gummy; etc.)

7.  Bake in the oven for 90 minutes. Turn oven off, and leave cookies in the there to cool completely, at least 3 hours. (You can also leave them in overnight, if you begin your project in the evening.)

8.  Store in airtight container.