Trying something new: Meringue Cookies

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Second Batch, made with chocolate chips 

Well, it happened. Again. My partner and I watched enough Great British Baking show that I had to try a new cookie recipe (just like when I made my own fig bars). This time, I was inspired by all the meringue being used on the show and Mary Berry tapping the top of the structures to see how solid they were.

To be completely honest, I’ve had the recipe that I used since high school when a friend of mine was taking baking and I sampled one of her cookies. Though they look fancy, they don’t actually require a ton of crazy ingredients and, once you’ve figured out what’s supposed to happen, are easy to make.

 

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First batch made with semi melted chocolate, these spread more because the eggs weren’t initially whipped enough

Ingredients:

  • 2 egg whites
  • 3/4 cups of sugar
  • 1/8 teaspoon cream of tartar (I used about 1/2 a teaspoon of white vinegar as a substitiute
  • 1 teaspoon vanilla
  • 1 bag chocolate chips

What you do:

  1. Preheat oven to 300F.
  2. In a bowl, combine egg whites, cream of tartar (or vinegar in my case) and vanilla. Whip aggressively or use a mixture on medium. You should see your mixture form a lot of bubbles and begin to form “soft peaks” (that’s what the recipe says and I can’t really think of a different way to describe it).
  3. Add sugar in slowly while you whip it into the batter.
  4. Whip. It. Good. No seriously, if you don’t have a mixer you’re going to be mixing it for a while. The batter is going to become stiff but light and you should be able to pull the whisk out and have the batter stand stiff. If your mixture is too runny, add a tiny bit more cream of tartar (vinegar) to help stiffen it up. According to the Great British Baking Show, it’s very difficult to over whip the batter.
  5. Fold in chocolate chips. All of them, the first time I made these cookies I thought there wasn’t enough dough only to find out that when they were done there wasn’t enough chocolate.
  6. Line a cookie tray with parchment paper and drop cookies onto it. I’ve gotten about 12 both times, but you could probably get more if you make yours smaller.
  7. Bake for 20-25 minutes.

Note: You have to let them cool completely before removing them from the baking tray, otherwise they’ll collapse in on themselves.

All in all, I’m happy to have learned a new skill and am definitely planning on gifting tins of cookies around the holidays this year.

Just in case I didn’t do enough baking this month, I also made banana muffins for the first time tripling a recipe promising to be the easiest banana muffins. They were fun to make, but I don’t think I’ll be putting as much sugar in them next time – the bananas made the batter sweet enough.

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