When you think of meringue, you think of a lemon or chocolate meringue pie, with the meringue piled high and fluffy over the filling. The meringue is an airy, light foil setting off the heavier, sweet filling, a lovely combination. However, you probably don't think of meringue on its own as a dessert. Yes, there is such a goodie, the meringue cookie. When you want to surprise the kids with a batch of after-school cookies, whip up a batch of easy-to-make meringue cookies for a treat that won't last long in the cookie jar.
If a cookie can be said to be magical, meringue cookies are the one. These cookies look rather plain, but the magic happens when you take a bite. The cookie looks sturdy enough, but once in your mouth, it melts in a heavenly cloud of sweetness, with an airy quality, just as though you'd bitten into a sugary cloud. Kids go crazy over these, partly over the taste and partly because they're so much fun to eat. These cookies are like an elegant, highly refined version of cotton candy, without the mess.
Here's an authentic French recipe for meringue cookies, which makes about 20 large cookies. There are only two ingredients required, aside from the butter and flour that line the baking sheet. Begin by preheating your oven to 225(. Butter and flour a large baking sheet. Use a large bowl and electric mixer to beat 4 egg whites until you have soft peaks. Gradually, mix in 1 1/4 cups of sugar, a little at a time. Keep beating until the whites form stiff, shiny peaks.
Drop the meringue by tablespoons on to your baking sheet, spacing them about 2 inches apart. Bake on the middle rack for about 1 - 1 1/2 hours, or until they are dry. Cool the meringue cookies on a wire rack.
The only difficulty you may encounter in making these treats is in getting the egg whites to the right consistency. The trick to perfect meringue is that the bowl you use must be absolutely squeaky clean. The slightest amount of grease or water will torpedo the whole batch. Be sure to wash and dry your hands thoroughly after buttering your baking sheet and be sure the bowl is dry. A copper bowl works best when beating egg whites, but a clean glass bowl works too. If the weather is very humid, this can also affect your meringue. A fan in the kitchen will help dry the air. Use these tips and you'll soon have a batch of these heavenly meringue cookies. Enjoy!