Sunday, March 30, 2014

Meringue Cookies ... lightly coated in chocolate

I really needed to use and get rid of the 5 egg whites I have saved for so many days. So I resorted to bake Meringue Cookies and served them for Coffee Fellowship at Sunday's service. These cookies were fun the make except for the chocolate dipping part which I need more practice on. I am sure will be plenty of opportunuity on working with Chocolate Dippings :)


5 egg whites at room temperature.
1 cup of sugar
1 tsp of lemon juice.
couple drops of vanilla extracts

1/2 chocolate chips ( melt chocolate in a bowl in microwave when ready to use, stir )

Beat egg white at medium to high speed for 10 minutes.
Gradually add lemon juice, continue to beat and mix well.
Slowing sprinkle in sugar to the mixer while the mixer continues to run. Mix well after each add on the sugar.
Drop in vanilla and continue to mix and beat.
Mixture should be foamy and puffed.

Line 2 cookie sheets with parchment paper.
Fill minture into piping bag with star shaped tip decorator.
Press cookie on cookie sheet.

Bake at preheated oven at 225 degree for 45 minutes.
After 45 minutes, turn off oven, open oven door slightly and let cookies cool in oven for at least 1 hour.

Dip each cookie with melted chocolate. Let chocolate set on cookie on the same cookie sheet.
Let cookie set in the slightly opened door oven.
Serve alone or with other cake dessert or ice-cream.
Or store cookies in air-tight container.

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