Sunday, March 7, 2010
Espresso Meringue Cookies.
Meringues are one of the simplest and cutest cookies one can bake - they're also gluten free, low in fat (fat free unless you add nuts or chocolate), and relatively low calorie as long as you keep them small. I somehow always end up with bags full of egg whites in the freezer. I guess from making a household favorite, crème brûlée, as well as homemade ice creams and custards.
Sundays at my house call for something gluten free, sweet, and fun to photograph. These fit the bill. This is a modified version of a recipe from Tish Boyle's book The Good Cookie - which every baker should own. My copy is covered in grease and the binding is about ready to go. But that's how I like my cookbooks - well-used :) If you want regular meringues, just omit the espresso powder. I adore piping anything, so I always use a bag to pipe meringues fitted with a large star tip. But a teaspoon or tablespoon would work just fine as well.
Espresso Meringue Cookies
3 large egg whites, at room temperature
3/4 cup superfine granulated sugar
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 teaspoon espresso powder
1 teaspoon vanilla extract
Preheat the oven to 200 degrees F. and line a couple of cookie sheets with parchment paper or foil.
In a mixing bowl, combine the egg whites, salt and cream of tartar. Start whisking on medium low speed until they are frothy and white. Add the espresso powder and whisk until soft peaks form. Add the sugar a tablespoon at a time and whisk until the whites hold stiff peaks. Stir in the vanilla extract.
Pipe or spoon the meringues onto the cookie sheets and bake for 1 1/2 to 2 hours, or until dry to the touch. Let cool, then drizzle with chocolate or dust with powdered sugar.