Find my latest recipe for light and crisp Meringue Cookies in my guest blog over at The Carolina Farmhouse Kitchen!
If you follow me on Facebook, then you know I’m writing a weekly(ish) guest blog for Jessica over at The Carolina Farmhouse Kitchen. Her blog is full of old fashioned recipes, entertaining tips, and love for local food and farming. I’m so happy to work with Jessica and to be featured on such a beautiful blog!
This week I’m sharing my recipe for meringue cookies. With Valentine’s Day coming up, I gave my cookies a dash of pink and used a star tip to create the rosette shape. So pretty, no? If you’ve never had meringue cookies before, you whip your meringue until shiny and stiff. The same way you would if you were topping a lemon meringue pie. Then pipe or scoop out (your presentation is your prerogative) 2 inch wide cookies. In a low temperature oven, bake for 2 hours. Then turn off the heat and allow cookies to dry in the oven for an additional 2 hours.
Why so long in the oven? Well, you’re slowly drawing out all the moisture in the cookie. What’s left behind is an incredibly light cookie that literally melts in your mouth. It has the taste of a fluffy vanilla meringue but with a crisp texture.
I love making meringue cookies on a cold, lazy day. The heat from the oven warms up the house, and I can
go on a Netflix binge get things done while my cookies hang out in the oven. Once they’re cooked and crisp, be sure to store your cookies in an air-tight container, or else they’ll become soft and chewy. You’ll probably have a hard time not finishing them the day they’re made, so this shouldn’t be a problem.