Jada B’s Meringue cookies, modified from eatingwell.com
Why I Love This Recipe
My mom made these cookies when we went to Family christmas party or when we REALLY wanted them. Eventually my mom taught me how to make them, and it turns out it’s really easy! They are so delicious and when baked good, they are crunchy but soft at the same time! CHEMISTRY INFORMATION: The pure substance is sugar (C12H22O11). The ingredients that are homogeneous mixtures are cream of tartar and vanilla extract. The eggs and the cream of tartar fully mixed by the electric mixer is a homogenous mixture. The heterogeneous mixtures are the egg whites because of the stringy white part, the batter before it is mixed, and the cookies after they are finished baking with sprinkles on them. When you blob the mix on the cookie platter and when you mix the sugar with the batter are a physical change. The tan color on the bottom of the cookie and when you mix the egg whites and it turns into a stiff, fluffy substance, are signs of chemical change. NUTRITION INFORMATION PER COOKIE: 8 calories, 0 g protein, 2 g carbohydrates, 0 g fat, 0 mg cholesterol, 2 mg sodium, 4 mg potassium
Submitted by: "Jada B"
Ingredients You'll Need
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there’s any trace of yolk in the white, discard the white and start over. If it’s yolk-free, transfer to a clean medium mixing bowl.
Repeat with the remaining 2 eggs.
Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.
Position racks in the upper and lower thirds of the oven; preheat to 200°F.
Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan.
Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner.
Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies, spacing them about 1/2 inch apart. Bake the cookies until dry and crisp throughout, about 1 1/2 hours.
Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes.