Meringue cookies are made from sugared and whipped egg whites, with added flavor extracts and toppings. They are gluten-free and require safe handling due to the risk of bacterial growth. Greasing the baking sheet can prevent sticking and promote browning.
Meringue cookies are made from a batter that includes sugared and whipped egg whites. Tiny bubbles are caught in the protein structure created by whipping the egg whites into a foam. Once the meringue cookies are baked, the texture sets in and becomes light and airy. Flavor extracts are often added to meringue batter to give cookies a recognizable flavor. Colors and toppings distinguish meringue cookie varieties and make them more visually appealing.
Raw egg whites that are vigorously whipped with a whisk eventually turn into a meringue. The egg yolks are separated from the whites and aren’t typically used in meringue cookies. Cream of tartar is sometimes added to set the meringue more quickly and reduce whisking times. Whipped egg white batter is typically sweetened with pastry sugar or honey. Some varieties of meringue cookies contain no flour and are gluten-free.
Traditional biscuits generally have one or more flours, whole eggs and oil. These ingredients usually produce a thick, chewy cookie. Egg white cookies typically rely only on the protein structure of the sweet meringue to form a light, crunchy cookie. Meringue batter needs to be cooked right away and can’t be refrigerated like most uncooked cookie dough.
Meringue cookie flavors are often inspired by other popular cookies and cakes. Meringue is used to top a wide variety of dessert cakes. The ingredients and flavors of these cakes are commonly incorporated into meringue cookie batter. Melted chocolate is mixed and drizzled onto the meringue cookies for added flavor. Vanilla, nut, and mint extracts are often mixed into sweetened whipped egg whites in small amounts.
Safe handling of raw egg whites requires clean hands and equipment. Egg whites are high in protein and low in acid, which is an ideal environment for bacterial growth. Meringue cookie batter that is contaminated and left at room temperature can cause foodborne illness. Washing equipment regularly and with warm soapy water can help prevent contamination. Meringue cookies should be moved directly into a preheated oven once the dough is ready.
Baking meringue cookies on an ungreased pan can cause sticking and food loss. A thin layer of spray cooking oils, butter, or margarine on the baking sheet can promote browning and cause the cookies to rise without breaking. Allowing meringue cookies to cool for a couple of minutes after they come out of the oven often makes it easier to lift them out of the greased pan.
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