Tips for making meringue cookies?!
Answers: I never get stiff peaks! I beat for a LONGGGG time too! Please give me all necessary tips, thanks!
I make them and you have to follow the steps. Let me get my recipe and I will be back!
Chocolate Chip Mint Meringue Cookies
3 egg whites
1/2 teaspoon cream of tarter (make sure it is fresh)
pinch of salt
3/4 cup sugar (don't substitute)
4 drops green food coloring
4 drops mint extract
1 package miniature chocolate chips
Preheat oven to 375 degrees. Grease and lightly flour two cookie sheets.
Beat egg whites with cream of tarter and salt until foamy. Gradually add sugar, 2 tablespoons at a time and beat each time until soft peaks form. Stir (fold) in food coloring and mint extract. Add chocolate chips.
Drop by teaspoonfuls 1/2 to 1 inch a part on cookie sheets. Place in pre-heated oven and close the door. Turn off the oven and forget about them for 8-12 hours. (I always make mine overnight)
You can use different extracts and food coloring and make them for each season. For Halloween you could use orange food coloring and maybe walnut flavor with the chocolate chips.
Use your imagination.
I have made them for baby showers and used blue and yellow and pink food coloring. They were a big hit.
But one thing you have to remember when making meringue is that if the humidity is high they tend to be sticky instead of crunchy like they are supposed to be.
And, you need to replace that cream of tarter every 6 months or so. If you have not bought fresh recently you may need to.
Good luck! :)
are u beating it for too long??
you should never beat meringue too long as it won't stay stiff for longer period.what you can do is just add enough sugar for your meringue( 40gr for every 100 gr egg whites) and beat in mixer until it's soft peak..try to hold the meringue above your head.if it stiff, hold and does not move,then your meringue is ready..sometimes,unbalance amounts of sugar and egg whites does contributes to your problem..so,make sure you have correct amounts of sugar and eggs and make sure it's not over beaten..one more important thing is,never add the sugar all at once..add it little by little to your eggs..
You have to start out with a perfectly clean and dry bowl and beaters otherwise the whites will not stiffen. Wash both in hot sudsy water and rinse well followed by cold water rinse and dry well. The least bit of residue will mess up the process of making meringue.