Betty's Easy Meringue Cookies (2 Ingredients)
"Betty was a family friend of my husband's Grandfather and this is her recipe. My DH loved these as a child."
photo by Swirling F.
- Ready In:
- 35mins
- Ingredients:
- 2
- Serves:
-
6-8
ingredients
- 3 egg whites
- 3⁄4 cup sugar
directions
- Beat whites until very stiff.
- Gradually add sugar and keep beating until mixture forms peaks.
- Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
- Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
- If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
- Note: Do not brown!
Questions & Replies
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how many meringues does this make?
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Can I add food coloring to this Recipe
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So I bake it for 30 minutes -
225 Fahrenheit or 225 Celsius?
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How Long do I bake this for?
see 5 more questions
Reviews
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Instead of using granulated sugar, I used the same amount of powdered sugar and the cookies came out even better -
Adding a bit of vanilla helps to dilute the sugary taste. Overall, it is delicious!
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I was making this cooking for me and my family because we are lactose intolerant, and we loved them. I begged my mom to let me make them and of course, she said yes. When they were cooking she came up to the mixing bowl, swiped her finger across the inside, said i should do this, and she put her finger in her mouth. Overall they are great and delicious, but the recipe makes more than 6-8 servings and it took 42 minutes and 50 seconds not including cooling time.
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This is a good meringue recipe with not a lot of cook time. I added vanilla bean, vanilla extract, cream of tartar and salt, which made the meringue cookies taste even better. I piped them with a star tip. They looked and tasted great.
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I added a tablespoon of baking cocoa and some chocolate chips and they came out delicious.
see 17 more reviews
Tweaks
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I added a few drops of vanilla extract and cooked for about 1 & 1/2 hours. We added a few drops of food coloring , too get different colors. -
Instead of using granulated sugar, I used the same amount of powdered sugar and the cookies came out even better
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This recipe is so good! I've done it many times so here are some tips I learned along the way: -Before whipping your egg whites make sure there are no yolks in them. Not even a smidge or then it will not reach stiff peaks. -I recommend adding a pinch of salt and a teaspoon of vanilla extract for extra flavor. -If you are using coloring make sure not to use too much because while baking it might disintegrate your eggs leaving you with super thin meringue! That's it! Hope it turns out for you! ??
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if you want to make the full size i recommend cooking 2-2 and a half hours -
I put pink colouring into it and the colour was beautiful
see 11 more tweaks
RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
