Delish Meringue Cookie Recipe that Everybody Loves!
We recently went to friends for a gathering, and one of the people there was allergic to dairy, and another one was gluten intolerant. Well, needless to say, I had quite a struggle figuring out what to take along that everybody, including the kids that were there, could eat.
It is then that I remembered that Meringue Cookies are dairy free, gluten free, wheat free and pretty much every other thing free, and would be a very safe option to take. I quickly Googled “Meringue Cookie Recipe” and came across a recipe on www.sugarspunrun.com which I thought would be a great recipe to try out. And so I did.
How do I make this Meringue Cookie Recipe in a Frugal way?
The cost of food has gone up, let’s not argue about that. Everything costs a lot of money. But if you look at this recipe, all it contains is sugar, eggs and a bit of cream of tartar. The best tips that I can give for this recipe, to make it frugal, is to buy a large number of eggs instead of just the amount of eggs that you need for the recipe. Generally, the more eggs you buy, the less the price becomes. I store my eggs in the fridge for up to two months, and it is still okay.
Another thing you can do is to plan meals and baked goods that have eggs in them. That way, you will not be wasting eggs and never us them.
How do I make this Meringue Cookie Recipe?
The first thing that I did was gather all my ingredients that this meringue cookie recipe called for, which was four large egg whites, cream of tartar, salt, sugar and vanilla extract. I then decided that I also wanted to add some flavouring and colouring to the meringue cookies. And so I started following the recipe.
First I separated the eggs and kept the egg yellow in a cup to use later. I ended up making scrambled egg with just the egg yolks. However, for the Meringue Cookie recipe, I put the egg whites into a bowl, along with the cream of tartar and salt, and slowly added the sugar, a little bit at a time. When the consistency was right, in other words, stiff and glistening, it was time to add the vanilla extract, and colouring. This was a complete trial and error but it came out fine!
I then discovered why it had never worked for me before! I had a gas oven before, and once you switched off the gas, it cooled down pretty fast. An electric oven does not, and part of the success of this Meringue Cookie recipe is to leave it in the oven after you switch off the oven for a while, until it has dried out and cooled down properly. If you skip this step, you could end up with sticky insides which is very chewy.
Meringue Cookie Recipe:
Ingredients:
- 4 large egg whites
- 1/2 tsp Cream of Tartar
- 1/8 tsp Salt
- 1 Cup Granulated sugar
- 1 tsp Vanilla extract
- 5 Drops food colouring (or more)
- 1/4 to 1/2 Flavouring extract of choice
Method:
- Beat together the egg whites, cream of tartar and salt until it starts foaming.
- Gradually add the sugar, a little bit at a time
- Once stiff peaks form and it is glossy, add the vanilla extract, food colouring and flavouring.
- Place on a tray lined with parchment paper by dropping blobs on in rows. You can use a piping bag to do this, or you can use a toothpick to swivel it around with if you don’t have piping bags
- Place in a pre heated oven on 225 degrees for 1 hour
- Once it’s been one hour, switch off the oven and leave it in for another two hours until the oven has cooled down. This step is VERY important.
And there you have it. An easy Meringue cookie recipe that everybody loves! I have yet to meet someone who does not love this cookie!
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