Key Largo Coral Meringue Cookies
These light yet yummy meringue cookies are fluffy in the insdie, slightly chewy and crispy on the outside. No flour in it, just egg whites with sugar make these amazingly addictive meringue cookies.
Yield
8 servingsPrep
5 minCook
2 hrsReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
egg whites
|
|
| ½ | teaspoon |
cream of tartar
|
|
| 1 ½ | cups |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
egg whites
|
|
| 2.5 | ml |
cream of tartar
|
|
| 355 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 325℉ (160℃).
Line baking sheets with parchment paper or coated with cooking spray.
In bowl of electric mixer, with whisk attachment, beat egg whites on medium speed until frothy.
Add cream of tartar, and continue to beat for a minute.
Add sugar, a little at a time, increase speed to high and continue to beat until hard peaks form and holds a rough shape. Normally you don't want to over beat, in this case you want very stiff almost dry meringue so when baked it will look like coral rock.
Beat in vanilla extract.
Spoon the meringue onto the prepared baking sheets creating numerous coral rock-like shapes.
Bake for about 5 minutes (until just beginning to color) then reduce heat to 200 degrees F 1½ to 2 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking until they are very light tan in color and very crisp.
Turn off oven, and leave the meringues in the oven to finish drying several hours or overnight.
They will absorb moisture, make sure to store them in air-tight container.
