Meringue Shell Cookies
Meringue Shell Cookies are a delightful treat that brings a light and airy texture to your dessert table. These cookies are made primarily from egg whites and sugar, whipped to perfection to create a delicate shell that melts in your mouth.
Equipment
- Mixing Bowl
- Electric Mixer
- Piping Bag
- Baking Sheets
- Parchment Paper
Ingredients
Main Ingredients
- 4-5 large Egg Whites Ensure no yolk contaminates the whites.
- 1 cup Granulated Sugar Gradually added to egg whites while whipping.
- 1 pinch Salt Enhances flavor and stabilizes egg whites.
- 1 teaspoon Lemon Juice or Cream of Tartar Helps stabilize the egg whites.
- a few drops Food Coloring (optional) For adding color to the meringue.
Instructions
- Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
- In a clean, dry mixing bowl, separate the egg whites from the yolks.
- Use an electric mixer on medium speed to whip the egg whites until frothy and soft peaks form (about 2-3 minutes).
- Add a pinch of salt and the cream of tartar or lemon juice, then continue whipping.
- Gradually add the granulated sugar, one tablespoon at a time, while whipping on high speed for about 5-7 minutes until glossy and stiff peaks form.
- If using food coloring, add it now and gently fold it into the meringue.
- Transfer the meringue to a piping bag or spoon dollops onto the prepared baking sheets.
- Bake for 1.5 to 2 hours until dry to the touch and easily lift off the parchment paper.
- Turn off the oven and let the cookies cool inside with the door slightly ajar.
- Once cooled, gently remove the cookies from the parchment paper and store in an airtight container.
Notes
Store cookies in an airtight container at room temperature to maintain crispiness.