EASY BROWN SUGAR MERINGUE COOKIES
Easy meringue cookies are made with egg whites, brown sugar, and vanilla. Top them off with cinnamon sugar if you like.
Provided by Diana Rattray
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 250 F.
- Arrange the oven racks so one is in the upper third and the other is in the bottom third of the oven.
- Put sugars in food processor and process for about 60 seconds. If you don't have a food processor, you can skip this step. It just helps make the sugar a little finer and it will dissolve more quickly. If you can find superfine sugar , use that along with the brown sugar.
- Beat the egg whites on medium speed of electric mixer until foamy. Add cream of tartar; continue beating until the egg whites hold soft peaks. Gradually beat in both sugars and continue to beat until the meringue holds very stiff peaks. Beat in vanilla extract. The meringue should be very smooth and have no sugar grittiness.
- Line 2 baking sheets with parchment paper. A tiny dot of meringue under the parchment paper at each corner will keep it from moving while you work.
- Spoon small mounds of meringue on the parchment paper. Sprinkle a little cinnamon sugar over each mound. Or pipe the meringue using a decorative star tip, if desired.
- Bake for 1 hour, rotating the baking sheets after 30 minutes. Take a meringue out to test. Break in half; it should be dry in the center. Turn the oven off and leave the door partially open. Leave meringues in the oven for 1 hour longer.
Nutrition Facts : Calories 23 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 5 g, Fat 0 g, ServingSize 36 servings, UnsaturatedFat 0 g
BASIC BROWN SUGAR MERINGUE
This basic brown sugar meringue is made with brown sugar, egg whites, and vanilla. It's the perfect topping for your caramel or butterscotch pie.
Provided by Diana Rattray
Categories Dessert Pie Ingredient
Time 28m
Yield 8
Number Of Ingredients 5
Steps:
- Serve and enjoy.
Nutrition Facts : Calories 27 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 15 mg, Sugar 6 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
BROWN SUGAR MERINGUES
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Place nuts in a single layer on a rimmed baking sheet; toast until golden and aromatic, about 8 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Remove from oven; cool. Reduce oven temperature to 200 degrees. Line two 11-by-17-inch baking sheets with parchment; set aside.
- In the bowl of an electric mixer, combine egg whites and sugar. Place bowl over a pan of simmering water. Whisk until sugar dissolves and mixture is warm, 3 minutes.
- Transfer the bowl to the mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, whip mixture until stiff, glossy peaks form, about 5 minutes. Add vanilla, and mix to combine. Remove bowl from mixer, and fold in the toasted almonds.
- Place 1/3-cup ovals of meringue on prepared baking sheets, about 6 per sheet. Bake 1 hour. Turn off heat; dry meringues in oven overnight. Store between layers of parchment in an airtight container in a cool, dry place up to 3 days.
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