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Easter Meringue Cookies

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood
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These easter meringue cookies are light and airy, crispy marshmallow cookies dipped in chocolate and either sprinkles or pecans. A fun and festive fat-free treat for springtime!

Ingredients

  • 3 large egg whites, at room temperature
  • 1 teaspoon vanilla bean paste
  • ¼ teaspoon white vinegar or cream of tartar
  • Dash of salt
  • 2/3 cup (130 gm) sugar
  • Food Coloring, if desired
  • White Chocolate or almond bark for dipping, if desired
  • ½ cup sprinkles or finely chopped toasted pecans, if desired

Instructions

  1. Preheat the oven to 250 degrees and line two large sheet pans with parchment paper.
  2. In a large clean, grease-free bowl or the bowl of a stand mixer, use the whisk attachement to whip the egg whites on low speed until foamy bubbles appear at the top. Add the vanilla bean paste and vinegar (or cream of tartar) and continue whipping until really foamy. Increase the speed to medium-high and slowly add the sugar 1 tablespoon at a time until it has all been incorporated. Continue whipping until stiff glossy peaks appear (see notes in blog post above for help on this), about 8 minutes. If you’d like to add in food coloring, add a small bit and gently whisk or fold in.
  3. Outfit a pastry bag or large Ziploc bag with a large piping tip (I used a Wilton 2A) and pipe small 1-1/4”-2” diameter cookies about 2” apart on the parchment paper. Do this swiftly so as not to allow  the foam to deflate. Place both sheet pans in the oven and bake for about 50 minutes to an hour. The cookies should feel firm to the touch. Turn off the oven and keep the door closed and allow them to cool to room temperature completely, even overnight. The cookies are done when the bottoms feel fry, pop off the paper easily, and almost sound hollow when tapped.
  4. If you wish to dip your meringues, gently microwave ¾ cup of white chocolate or almond bark for dipping and in 20 second increments, stirring regularly until melted and smooth. Do not overheat as the chocolate may seize. Quickly dip the bottoms of each meringue in chocolate and then dip in either sprinkles or the chopped pecans. Allow to cool on wax or parchment paper and eat within 1-2 days. Keep in a dry, moisture free place covered and air tight as meringues will get sticky over time, particularly in humid climates.

Notes

  • To follow the Easter story, check out the link in my blog post.

Find it online: https://thewoodandspoon.com/you-need-to-know-how-to-whip-egg-whites-and-make-meringue-cookies/