Meringue Cookies I

Name: Meringue Cookies I
Total time: 120 min
Yield: 4 servings
Ingredients: 4 egg whites; 1 cup (250 ml) superfine sugar, powdered sugar, or granulated sugar (ideally a mixture of 50% superfine and 50% powdered sugar); 2 teaspoons lemon juice; ¼ teaspoon vanilla extract (optional)

Meringue cookies are crunchy confections made from whipped egg whites and sugar. In Germany and Austria (but not in France) they are called Baiser (from French kiss).

120 min · serves 4

Ingredients

4 egg whites
1 cup (250 ml) superfine sugar, powdered sugar, or granulated sugar (ideally a mixture of 50% superfine and 50% powdered sugar)
2 teaspoons lemon juice
¼ teaspoon vanilla extract (optional)

Steps

Whip whites of eggs until stiff and dry.
Add lemon juice.
Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test to make sure the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used).
Add vanilla.
Drop meringue by spoonfuls on unglazed paper.
Bake in a slow oven 80–90 minutes, depending on size. Use very low heat, as meringues should dry rather than bake and should be dry and only very slightly colored, when finished.
Let cool before serving.

More recipes with eggs, powdered sugar or lemon

Adapted from “Meringue Cookies I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.