Gallagher Kitchen

Cathy's Delightful Meringue Cookies 🍪✨

These light and airy meringue cookies are a delightful treat that melt in your mouth. With a crisp exterior and a fluffy interior, they’re perfect for any occasion, be it a cozy afternoon tea or a festive holiday gathering. The combination of semisweet chocolate and crunchy pecans adds a wonderful flavor twist! For an extra touch, try piping them into fun shapes instead of simple rounds.

Ingredients

For the meringue

For the mix-ins

Instructions

  1. Prep the Equipment: Preheat your oven to 300°F (150°C) and line your cookie sheets with heavy brown paper for ideal baking.

  2. Whip It Good: In a large mixing bowl, beat the egg whites with the salt, cream of tartar, and vanilla until soft peaks form.

    🎉 A tip for success: Use a clean, grease-free bowl and beaters—any grease will prevent your egg whites from whipping properly!

  3. Sweeten the Deal: Gradually add the sugar while continuing to beat until the mixture forms stiff peaks.

  4. Fold It In: Gently fold in the chocolate chips and pecans using a plastic spatula.

    🍫 Folding instead of mixing helps keep the airiness of the meringue intact.

  5. Spoon It Out: Drop the meringue mixture by teaspoonfuls onto the prepared cookie sheets, making small mounds.

  6. Bake to Perfection: Bake in the preheated oven for about 25 minutes. If the cookies start to brown, reduce the temperature to 250°F (120°C).

    ⏳ The meringues should be creamy white and crisp-dry when finished.

  7. Cool and Store: Let the meringues cool completely before storing them in a sealed tin container in the refrigerator.

    🥡 For maximum freshness, consider making these on a bright, clear day—it’s said that the weather can affect the texture of meringues!

Makes

Approximately 6 dozen 1" cookies.

Variations

Give these meringue cookies a try, and you might just find them to be your new favorite go-to dessert! 🍪💖

All Revisions

ocr Here is the text from the image: --- **MERINGUE COOKIES** 2 egg whites (at room temperature) 1/8 tsp. salt 1/8 tsp. cream of tartar 1 tsp. vanilla extract 3/4 cup sugar 1 - 6 oz. pkg. semisweet chocolate chips ¾ cup chopped pecans Beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Add sugar gradually, and beat until mixture is stiff. Fold in the chocolate pieces and pecans (preferably using a plastic spatula). Cover cookie sheets with heavy brown paper. Drop meringue mixture by teaspoonfuls into small mounds. Bake at 300°F for about 25 minutes, reducing heat to 250°F if cookies begin to show signs of browning. Meringues should be creamy white and crisp-dry when done. Let the meringues cool and store in sealed tin container in refrigerator. For best results, make these cookies on a bright clear day. Makes 6 dozen 1" cookies. Cathy Haupt 226 --- Let me know if you need anything else!
llm # Cathy's Delightful Meringue Cookies 🍪✨ These light and airy meringue cookies are a delightful treat that melt in your mouth. With a crisp exterior and a fluffy interior, they’re perfect for any occasion, be it a cozy afternoon tea or a festive holiday gathering. The combination of semisweet chocolate and crunchy pecans adds a wonderful flavor twist! For an extra touch, try piping them into fun shapes instead of simple rounds. ## Ingredients ### For the meringue - 2 egg whites (at room temperature) - 1/8 tsp salt - 1/8 tsp cream of tartar - 1 tsp vanilla extract - 3/4 cup sugar ### For the mix-ins - 1 (6 oz) pkg semisweet chocolate chips - 3/4 cup chopped pecans ## Instructions 1. **Prep the Equipment**: Preheat your oven to 300°F (150°C) and line your cookie sheets with heavy brown paper for ideal baking. 2. **Whip It Good**: In a large mixing bowl, beat the egg whites with the salt, cream of tartar, and vanilla until soft peaks form. > 🎉 A tip for success: Use a clean, grease-free bowl and beaters—any grease will prevent your egg whites from whipping properly! 3. **Sweeten the Deal**: Gradually add the sugar while continuing to beat until the mixture forms stiff peaks. 4. **Fold It In**: Gently fold in the chocolate chips and pecans using a plastic spatula. > 🍫 Folding instead of mixing helps keep the airiness of the meringue intact. 5. **Spoon It Out**: Drop the meringue mixture by teaspoonfuls onto the prepared cookie sheets, making small mounds. 6. **Bake to Perfection**: Bake in the preheated oven for about 25 minutes. If the cookies start to brown, reduce the temperature to 250°F (120°C). > ⏳ The meringues should be creamy white and crisp-dry when finished. 7. **Cool and Store**: Let the meringues cool completely before storing them in a sealed tin container in the refrigerator. > 🥡 For maximum freshness, consider making these on a bright, clear day—it’s said that the weather can affect the texture of meringues! ## Makes Approximately **6 dozen** 1" cookies. ## Variations - **Nut-Free**: Omit the pecans for a simpler, kid-friendly treat. - **Flavor Twist**: Substitute the vanilla extract with almond or peppermint extract for a holiday-inspired flavor. - **Chocolate Lovers**: Drizzle melted chocolate over cooled meringues for an extra indulgent treat! Give these meringue cookies a try, and you might just find them to be your new favorite go-to dessert! 🍪💖
name Cathy's Meringue Cookies

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