Gosh, I’ve sure been running into some really pretty cookies lately. Today’s cookie is no exception.
Can’t you just imagine these being served at a lovely Christmas party? They’ve got good looks and cuteness all wrapped up into one cookie. And oh… did I mention? They taste great too!
If you like Meringue Cookies, try one of these. Meringues are fun to make, but they certainly test your ability to delay gratification. I love the way meringues are prepared and this author really goes into detail about everything from humidity to the type of bowl you should use, and even gives you tips for storing these fabulous little goodies.
All in all, these are a wonderfully, light and airy cookie that really packs a punch in the look department. Move over “Top Model”, here comes “Top Cookie!”
Place the egg whites in a large clean, dry bowl. Use an electric beater to whisk the egg whites until soft peaks form.
Gradually add the sugar and whisk until the sugar dissolves. Continue beating for 2 minutes or until the mixture is thick, glossy, all the sugar dissolves and a long trailing peak forms when the beater is lifted from the mixture. Add the cornflour and vinegar, and whisk until just combined.
Divide meringue between 2 bowls. Stir food coloring into bowl if you choose to add.
Place the mixture into a clean piping bag fitted with a fluted 1.5cm diameter nozzle. Pipe twelve 5cm (base measurement) meringues, about 3cm apart, onto 1 lined tray.
Sprinkle with some of the sprinkles.
Bake in preheated oven for 2½ hours or until meringues are crisp and sound hollow when tapped on base.
Turn oven off and leave in oven for 3 hours or until cool.
With Chocolate Chips (also known as Forgotten Cookies)
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Gosh, I’ve sure been running into some really pretty cookies lately. Today’s cookie is no exception.
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