These are light and fluffy meringue cookies that just melt in your mouth. They are perfect for any occasion, and will definitely be a hit with everyone!
- 2 egg whites, ⅛ teaspoon salt, ⅛ teaspoon cream of tartar, 1 teaspoon vanilla extract, ¾ cup white sugar
- Ingredients: 2 egg whites, ⅛ teaspoon salt, ⅛ teaspoon cream of tartar, ½ cup granulated sugar
1. Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). To prevent burning, you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
2. Beat egg whites, salt, cream of tartar and vanilla until very firm. Gradually add sugar and mix well.
3. Fold in chocolate chips then drop by teaspoonfuls onto the prepared pan. Bake for 25 minutes at 300 degrees Fahrenheit; they should only be lightly browned when done.
4. Enjoy your delicious meringue cookies!
- Serving size: 1 cookie
- Calories: 25
- Fat: 0 g
- Sodium: 30 mg
- Carbohydrates: 5 g
- Protein: 1.5 g
What is the difference between the three meringues?
There are three different types of meringue recipes: Italian, Swiss, and French. Each type differs in how and when heat is incorporated for stabilization.
Italian meringue is made with hot sugar syrup that is slowly added to whipped egg whites while they are being beaten. This provides stability and prevents the egg whites from deflating. Swiss meringue is made by whisking together egg whites and sugar over a double boiler until the sugar has dissolved. The mixture is then removed from the heat and whipped until stiff peaks form. French meringue is made by beating together egg whites and sugar until stiff peaks form, then baking the mixture in the oven at a low temperature.
So, what’s the difference between these three types of meringues? It all comes down to how each one is stabilized. Italian meringue uses hot sugar syrup to stabilize the whipped egg whites, while Swiss meringue uses a warm sugar syrup. French meringue doesn’t use any heat at all – instead, it relies on the slow cooking process to stabilize the egg whites. So, if you’re looking for a stable meringue that can be used in various ways (such as piping or baking), Italian or Swiss meringues are your best bet. If you’re looking for a light and airy texture, French merinuge might be more up your alley.
What are the 3 types of meringue?
Meringue is a type of dessert made from whipped egg whites and sugar. There are three main types of meringue: French meringue, Swiss meringue, and Italian meringue.
French meringue is made by whipping up egg whites until the mixture reaches soft peaks, before gradually adding sugar until the mixture reaches stiff peaks. This type of meringue is light and airy in texture.
Swiss Meringue is denser and glossier as compared to its French cousin. It is made by heating sugar and egg whites together over a double boiler until the sugar has dissolved, before whisking vigorously until the mixture forms stiff peaks.
Italian Meringue is made by mixing hot syrup with beaten egg whites until stiff peaks form. This type of meringue is very stable and can be used in decorations that need to hold their shape well, such as piped flowers or molded shapes.
What are the three methods for making meringue?
Meringue is a type of light, fluffy dessert made from egg whites and sugar that are beaten until stiff peaks form. There are three main methods for making meringue: Italian, Swiss, and French.
The Italian method involves adding a hot syrup made from sugar and water to the egg whites while they are being whipped. This stabilizes the meringue so that it holds its shape when piped or baked.
The Swiss method also involves adding heat, but in the form of a hot mixture of egg whites and sugar that is cooked over a double boiler until thick and glossy. This mixture is then whipped into stiff peaks before being used to make the meringue.
The French method is the simplest of the three; it simply requires beating together egg whites and sugar until stiff peaks form, with no additional heat added during the process. This results in a meringue that is less stable than those made using either of the other methods, but which has a lighter, fluffier texture.
Are meringue cookies the same as macarons?
Meringue cookies and macarons are not the same. Meringue cookies are made with whipped egg whites and sugar, while macarons are made with almond flour, sugar, and egg whites. Macarons are also sandwich cookies filled with buttercream or ganache, while meringue cookies can be either filled or unfilled.
Macarons have a firmer texture than meringues due to the almond flour. The difference in ingredients also makes macarons sweeter than meringues. Macarons are typically brightly colored because food coloring is added to the batter before baking.
What are the 2 types of meringue?
There are two main types of meringue: French and Swiss. Both types use the same basic ingredients, but the techniques used to make them are different, resulting in differences in texture, stability and best uses in desserts.
French meringue is made by beating egg whites with sugar until stiff peaks form, then folding in a small amount of acid (usually cream of tartar). This type of meringue is stable at room temperature and can be used to make things like pies and pastries.
Swiss meringue is made by heating sugar and egg whites together until the sugar dissolves, then whipping the mixture until stiff peaks form. This type of meringue is less stable than French meringue and is best used for things like sauces or toppings that will be cooked before serving.