I really like making meringue cookies they usually’re my go-to dessert to deliver to a gathering. I not too long ago discovered myself in a predicament with no granulated sugar in the home so I made a decision to attempt brown sugar in my meringue cookie recipe and that is now my favourite solution to make them!
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These brown sugar meringue cookies are mild and crispy and they’re going to melt-in-your mouth. They’re all the time a success after I deliver them to a celebration!
Right here’s what you’ll have to make these scrumptious brown sugar meringue cookies
Elements
- ¾ cups (160 grams) packed brown sugar*
- ½ cup (egg whites (I used 3 massive egg whites)
- ½ tsp cream of tartar
- Pinch of salt
Gear
*You should utilize mild brown or darkish brown sugar for this recipe. Darkish brown sugar meringue cookies may have a stronger molasses taste.
Directions
- Preheat your oven to 180˚F (82˚C).
- Place egg whites, brown sugar, salt, and cream of tartar into the blending bowl and whisk to mix.
- Place the bowl over a simmering pot of water and warmth the combination till it reaches 120˚F (49˚C) whereas whisking consistently.
- Take away the bowl from the simmering water and place it on the stand mixer with a whisk attachment. When you’re utilizing a hand mixer, place the bowl onto a non-skid, warmth proof floor.
- Whip the combination on medium pace till comfortable peaks type, about 2 minutes. Improve the pace to excessive and whip the combination till stiff peaks type, about 2-3 extra minutes.
- Match a adorning bag with a adorning tip 1M and fill the bag with the meringue.
- Pipe swirls of meringue on parchment lined baking sheets.
- Bake the meringue cookies at 180˚F (82˚C) for 2-3 hours. Permit the meringue cookies to chill fully earlier than eradicating them from the parchment paper.
To retailer the meringue cookies, layer them with parchment paper in an hermetic container. Retailer them at room temperature for as much as one week or within the freezer for as much as three months.
Check out this put up for all of my tips about the right way to make meringue cookies.
Prep Time quarter-hour
Prepare dinner Time 3 hours
Complete Time 3 hours quarter-hour
Elements
- ¾ cups (160 grams) packed brown sugar (see notes)
- ½ cup egg whites (I used 3 massive egg whites)
- ½ tsp cream of tartar
- Pinch of salt
- Medium pot of simmering water
- Warmth proof mixing bowl
- Whisk
- Thermometer
- Stand mixer with whisk attachment or hand mixer
- Giant adorning baggage
- Adorning tip 1M
- Parchment lined baking sheets
Directions
- Preheat your oven to 180˚F (82˚C).
- Place egg whites, brown sugar, salt, and cream of tartar into the blending bowl and whisk to mix.
- Place the bowl over a simmering pot of water and warmth the combination till it reaches 120˚F (49˚C) whereas whisking consistently.
- Take away the bowl from the simmering water and place it on the stand mixer with a whisk attachment. When you’re utilizing a hand mixer, place the bowl onto a non-skid, warmth proof floor.
- Whip the combination on medium pace till comfortable peaks type, about 2 minutes. Improve the pace to excessive and whip the combination till stiff peaks type, about 2-3 extra minutes.
- Match a adorning bag with a adorning tip 1M and fill the bag with the meringue.
- Pipe swirls of meringue on parchment lined baking sheets.
- Bake the meringue cookies at 180˚F (82˚C) for 2-3 hours. Permit the meringue cookies to chill fully earlier than eradicating them from the parchment paper.
Notes
You should utilize mild brown or darkish brown sugar for this recipe. Darkish brown sugar meringue cookies may have a stronger molasses taste.
To retailer the meringue cookies, layer them with parchment paper in an hermetic container. Retailer them at room temperature for as much as one week or within the freezer for as much as three months.
