What is meringue cookies?
Meringue cookies are soft and crisp cookies made of just four ingredients.
Meringue cookies, also known as meringue kisses. They are the perfect thing to bake when you have leftover egg whites. Of course, eggs must be fresh, as only freshly made egg whites will give the ideal firmness of meringue.
Meringue cookies are among my most-loved cookies to make. There’s something distinctive about their shape, taste, and the simplicity of the ingredients. I make them often, and particularly during the holiday season.
Can You Make Meringue Cookies Without Cream Tartar?
Meringue cookies are made from tartar cream.
Cream of tartar is what it sounds like? Cream of tartar is called potassium tartrate, or a powdered version of tartaric acid.
This organic acid is present naturally in a variety of plants, as well as during the fermentation of wine.
Cream of tartar aids in stabilizing the egg whites and prevents sugar from crystallizing, and also serves as a natural leavening agent for baked goods.
If you’re running out of cream of tartar, but you’d like one for the future, you can purchase my preferred cream of tartar on the internet.
What Is The Best Way To Substitute Cream Of Tartar?
Even though it is an ingredient that has numerous uses, it’s difficult to locate cream of tartar in every store.
What do you do if you don’t possess cream of tartar, but want meringue-based cookies? Here’s the recipe you can do to replace cream of tartar:
- Lemon juice is most likely the most well-known substitute for cream of tartar. Lemon juice is a good source of acidity as a cream of tartar and helps to form stiff peaks while you whip egg whites.
- White vinegar functions well as a stabilizer for egg whites. Use similar amounts of white vinegar instead of the cream of tartar while you whip your egg’s whites.
There are other options but not all are suitable to mix with egg whites. If you don’t have the tartar cream substitute vinegar or lemon juice, or you can take it out.
How Can You Spice Meringue Cookies With Flavors?
Meringue cookies can be prepared using vanilla extracts that are simple to make But did you know that you can include other extracts?
There is a way to create mint meringue cookies with peppermint extract, or lemon meringue biscuits by adding some drops of lemon extract.
If you’re looking for a recipe that has a nutty taste you can add hazelnut or almond extract. I love these especially in winter as they can provide some warmth and comfort on winter’s cold and dreary days.
If I’m not feeling the need for cooking at the moment, I like purchasing these chocolate-chip cocoa meringues on Amazon.
What Is The Process To Make Meringue?
Meringue cookies are simple to make, at least in theory. However, as they don’t have flour and are made using simple, but delicate ingredients, a lot of things could fail.
Below are some of my top ideas on how to create perfect meringue cookies:
1. Make sure to use the freshest egg whites. Fresh eggs are lightly acidic and require only some lemon juice to help stabilize them. Once they have stabilized the egg whites will be suitable for baking as they are solid and have a perfect consistency.
2. Be sure that your eggs are a room temperature I made meringue cookies using egg whites that I had in the refrigerator. However, I’ve learned by trial and error that the egg whites should be at room temperature. Egg whites chilled at temperatures of room temperature can beat perfectly.
3. Be sure that no yolk of the egg interferes with your egg whites – I can’t stress enough how even tiny amounts of the egg yolk could cause damage to the egg whites. When you separate eggs, ensure that you take care when doing it.
4. Don’t introduce sugar too quickly Add sugar slowly. When you make meringue, you don’t want to get carried away with the sugar. Begin beating the egg whites. When you have a soft peak you can add the sugar spoon after tablespoon and beat each addition. The sugar must dissolve in your egg whites before adding the next tablespoon.
5. Be careful not to over whisk – as previously mentioned make sure to whisk until the sugar dissolves and stop at this point.
6. Make use of a cold bowl This is a trick that I learned from pastry chefs. They make use of chilled glass bowls (place the bowl in the fridge for 30 minutes before using). The chilled bowl helps to form tiny air bubbles and makes egg whites firmer. Avoid plastic bowls and opt for glass or metal.
Did you know that you could make meringue in the freezer to use in future use?
How To Make Meringue Cookies Without Cream Of Tartar
Gather the ingredients and heat your oven to 220F.
Put eggs in an empty bowl. Mix the egg whites with vanilla until soft peak forms.
When the egg white peaks begin to form It is now time to add sugar by tablespoons at a time, mixing thoroughly after each addition.
After all the sugar has been consumed, in the final addition, add the juice of a lemon. This will make sure the mixture is firm.
Pour the egg whites into a pipette bag.
Cover a baking sheet using parchment. Pipe the meringue on the baking sheets.
Bake the meringue for one hour. Once the baking has finished you can remove the cookies from the oven to dry completely.
Serve and relax.
Any leftover meringue cookies into a sealed dry, airtight container.
Cookies Made Of Meringue Without Cream Of Tartar
Amount: 12 cookies
Time to prepare: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
The meringue cookies with no cream of tartar taste so simple and delicious.
- 2 egg whites
- 1/2 tsp vanilla extract
- 3/4 cup sugar
- A few drops of lemon juice
- The oven should be heated to 220F.
- Prepare a baking sheet by covering it using parchment.
- Put eggs in the bowl. Mix the egg whites with vanilla until soft white peaks form.
- When they have formed, it’s time to begin adding sugar by tablespoons at a time mixing thoroughly after each addition.
- After all, sugar has been utilized, in the final addition, add the juice of a lemon. This will guarantee that you have a solid mixture.
- Pour the egg whites into a pipette bag.
- Pipe the meringue on the baking sheets.
- Bake the meringue for one hour. When the baking is finished you can remove the cookies from the oven to dry completely.
- Once they have cool, put the meringue-filled cookies into an air-tight container.
Meringue cookies do not like moisture. If you’re creating an additional recipe and are making lots of cookies, ensure they are stored safely.
Size of 4 servings: 3 cookies
Quantity Per Serving:
TOTAL FAT: 0g
SATURATED FAT: 0g
TRANS FAT: 0g
UNSATURATED FAT: 0g
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!