Meringue Cookies
Meringue Cookies Recipe from France | Ingredients: Egg Whites, Lemon Juice, Powdered Sugar, Pecans
Introduction
Meringue cookies are light and airy treats that are perfect for those who love a sweet and crunchy snack. These cookies are made with just a few simple ingredients, but the result is a delicious and delicate treat that is sure to impress.
History
Meringue cookies have been around for centuries and are believed to have originated in France. These cookies were traditionally made with just egg whites and sugar, but over time, variations with added flavors and nuts have become popular.
Ingredients
- 2 large egg whites
- 0.25 tsp fresh lemon juice
- 0.75 cup powdered sugar
- pinch of salt
- 0.33 cup finely chopped pecans or almonds
How to prepare
- Preheat the oven to 250°F (121°C).
- Line 2 cookie sheets with parchment paper or non-stick oven liner film.
- Place the egg whites and lemon juice in a chilled bowl.
- Beat the mixture with an electric mixer until it forms a soft foam.
- Slowly add the sugar, mixing well after each addition.
- Continue beating at medium-high speed until stiff peaks form.
- Add the vanilla and salt to the mixture.
- Gently fold in the nuts.
- Drop heaping teaspoons of the batter onto the prepared cookie sheets.
- Shape the batter into 1-inch circles using the back of a spoon.
- Bake the cookies until they are set and firm, approximately 1 hour.
- Turn off the oven but leave the cookies inside until the oven is completely cool.
- Remove the cookies from the oven and store them in an airtight container at room temperature.
Variations
- Add a teaspoon of almond extract for a stronger almond flavor.
- Fold in mini chocolate chips for a chocolatey twist.
- Sprinkle crushed peppermint candies on top for a festive touch.
Cooking Tips & Tricks
Make sure your bowl and beaters are clean and free of any grease before whipping the egg whites.
- Be patient when adding the sugar to the egg whites, as adding it too quickly can cause the mixture to deflate.
- Fold in the nuts gently to ensure the cookies remain light and airy.
- Allow the cookies to cool completely in the oven to prevent them from becoming sticky.
Serving Suggestions
Meringue cookies are perfect for serving with a cup of tea or coffee. They also make a great addition to a dessert platter or cookie tray.
Cooking Techniques
Beating the egg whites until stiff peaks form is crucial for achieving the light and airy texture of meringue cookies.
- Folding in the nuts gently helps to maintain the cookies' delicate texture.
Ingredient Substitutions
You can substitute the almonds with any other finely chopped nuts, such as pecans or walnuts.
- Lemon juice can be replaced with cream of tartar for stabilizing the egg whites.
Make Ahead Tips
Meringue cookies can be made ahead of time and stored in an airtight container at room temperature for up to a week.
Presentation Ideas
Arrange the meringue cookies on a decorative platter and dust with powdered sugar for an elegant presentation.
Pairing Recommendations
Pair meringue cookies with a glass of sparkling wine or champagne for a sophisticated dessert pairing.
Storage and Reheating Instructions
Store meringue cookies in an airtight container at room temperature to maintain their crisp texture. They do not need to be reheated.
Nutrition Information
Calories per serving
Each serving of meringue cookies contains approximately 40 calories.
Carbohydrates
Each serving of meringue cookies contains approximately 6 grams of carbohydrates.
Fats
Each serving of meringue cookies contains approximately 2 grams of fats.
Proteins
Each serving of meringue cookies contains approximately 1 gram of protein.
Vitamins and minerals
Meringue cookies are not a significant source of vitamins and minerals.
Alergens
Meringue cookies contain egg whites and nuts, which may be allergens for some individuals.
Summary
Meringue cookies are a low-calorie treat that is low in carbohydrates and fats. However, they are not a significant source of protein, vitamins, or minerals.
Summary
Meringue cookies are a delightful treat that is perfect for those who enjoy a light and crunchy snack. With just a few simple ingredients and some patience, you can create these delicate cookies that are sure to impress your friends and family.
How did I get this recipe?
The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was visiting my friend Martha, who was known for her delicious baked goods. As soon as I walked into her kitchen, I was hit with the sweet aroma of vanilla and sugar.
Martha had just pulled a batch of meringue cookies out of the oven, and they looked absolutely perfect. Crisp on the outside, chewy on the inside, and topped with a sprinkling of powdered sugar. I couldn't resist asking her for the recipe.
She smiled and handed me a worn, stained card with the recipe scribbled on it in her neat handwriting. As I read through the ingredients and instructions, I could feel my mouth watering in anticipation. I knew I had to try making these cookies myself.
That very weekend, I gathered all the ingredients and set to work in my own kitchen. I followed Martha's instructions to the letter, carefully whipping the egg whites until they formed stiff peaks, then gently folding in the sugar and vanilla. I spooned the mixture onto a baking sheet and popped it into the oven, crossing my fingers that they would turn out as good as Martha's.
To my delight, the meringue cookies came out just as I had hoped. Crisp, chewy, and absolutely delicious. I was hooked. From that moment on, meringue cookies became a staple in my baking repertoire.
Over the years, I have experimented with Martha's recipe, tweaking it here and there to suit my own tastes. I've added a touch of lemon zest for a fresh twist, or folded in some chopped nuts for extra crunch. But no matter how I change it up, the basic recipe remains the same.
I've shared my meringue cookies with friends and family, and they never fail to impress. People always ask me for the recipe, and I'm happy to pass it along. There's something special about these cookies, something that never fails to delight.
As I sit here now, thinking back on that first time I saw Martha's meringue cookies, I realize how much they have become a part of my own culinary story. They remind me of friendship, of shared moments in the kitchen, of the joy of creating something delicious from simple ingredients.
And so, whenever I bake a batch of meringue cookies, I think of Martha and that warm summer day. I think of the magic of baking, of the alchemy of turning egg whites and sugar into something truly special. And most of all, I think of the joy that comes from sharing a homemade treat with the ones you love.
So here's to Martha, and to all the recipes that have shaped my cooking journey. May they continue to bring sweetness and joy to all who taste them.
Categories
| Almond Recipes | Egg White Recipes | French Recipes | Healthy Recipes For Diabetic Friends | Lemon Juice Recipes | Meringue Cookie Recipes | Pecan Recipes |