Strawberry meringue cookies
These pretty little bites are light, gently flavored and deliciously good.
Servings: 28 approx, or a few more/less depending on size
Calories: 17kcal
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Ingredients
- 2 egg whites
- ½ cup sugar (fine, if available)
- ½ oz freeze dried strawberries
- ½ teaspoon vanilla extract
- ⅛ teaspoon cream of tartar (optional)
Instructions
- Preheat the oven to 210F/100C. Line a large baking sheet/tray with parchment.
- Separate the egg whites from the yolks one at a time before adding to a clean bowl, making sure there is no yolk, shell or anything else in the bowl.
- Place the sugar and the freeze dried strawberries in a food processor and mix until the strawberries are well broken up. If a few pieces don't break up, gently shake the food processor bowl so they rise to the top. Then, either press against the side with a spoon to crush or remove and crush separately. Alternatively, you can use a grinder or pestle and mortar to crush the dried strawberries then mix in with the sugar.
- Add the vanilla and cream of tartar, if using, to the egg whites. Using a hand mixer or stand mixer, start by beating the egg whites on a low speed then gradually increase to high speed. Continue to mix until the egg whites form soft peaks (ie they are gently stiff).
- Now, start to add the strawberry-sugar mixture a teaspoonful at a time. After each addition, mix in the sugar so that it is incorporated, then add the next spoonful. Continue slowly and gradually adding the sugar. The mixture will become firmer and glossier as you do so. You shouldn't be able to see any sugar crystals in there.
- Once all the sugar and strawberry mixture is incorporated, transfer the mixture to a piping bag fitted with a large star tip. I find it easiest to place the piping bag in a pint glass, tip down and slightly folded over inside, then fold the top of the bag over the glass. Once filled up, lift up the sides and twist the end to help the mixture press down into the tip.
- Dot a little of the meringue mixture under the corners of the parchment paper to help it stick to the baking sheet/tray and hold in place. Then pipe little mounds in rows on the parchment, leaving a little space between each. They don't expand as they bake, but it helps you avoid hitting others as you remove them. When piping, keep the piping bag fairly close to the parchment and just lift a little as you go to help give a pointed tip.
- Once you have made all of your mounds, transfer to the oven and bake for around 1 hour until the cookies are dry and release from the parchment easily. It's worth checking towards the end of they are close and you can always turn off sooner or give extra time as needed. Then, turn off the oven and leave them to cool gradually in the oven as the oven cols down. Try not to open the oven often so they get the heat as long as possible. You can leave them longer if you like, or else transfer to room temperature to cool completely.
- Store at room temperature in a sealed, airtight container.
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Nutrition
Calories: 17kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.02g | Sodium: 4mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 4g | Vitamin C: 6mg | Calcium: 0.3mg | Iron: 0.1mg