Ingrédients pour French Meringue Cookies
- 1 cup (200g) granulated sugar
- Cornstarch
- 4 large egg whites
- Vanilla Extract
- Table Salt
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Comment préparer French Meringue Cookies
- Preheat your oven to 200°F (95°C). Line baking sheets with parchment paper.
- In a clean, grease-free bowl, beat 4 large egg whites with a pinch of salt using a stand mixer or hand mixer until soft peaks form.
- Gradually add 1 cup (200g) of granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form. (For chocolate meringues, gently fold in 2 ounces (57g) of finely chopped bittersweet chocolate at this stage.)
- Transfer the meringue to a piping bag fitted with a desired tip (or use a spoon to dollop onto the baking sheets). Pipe 1-inch meringue kisses onto the prepared baking sheets, leaving space between each.
- Bake for 1 hour and 25 minutes at 200°F (95°C). Do not open the oven door during baking.
- Turn off the oven and let the meringues cool inside the oven for an additional hour without opening the door. (Total cooling time is 2 hours and 25 mins).
- Carefully transfer the cooled meringues to an airtight container. Store at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
0g
Carbs
1g
