Reward yourself…Fast!!

by bakelikeacook

What are you waiting for??

What are you waiting for??

Sometimes the simplest recipes yield the tastiest results.  So true in the case of meringues.  Simple ingredients, fast assembly, delicious eating.  Here is a quick weekday treat that can be ready to eat in 30 minutes flat!  They are not only great on their own, but can be sandwiched with chocolate, nutella or jam, made larger and flatter (don’t forget to adjust cooking time!) they make excellent ice cream sandwiches.  Many possibilities!!!  And you don’t need to use a stand mixer if you don’t have one.  These can easily be made by hand and give your arms a workout at the same time : )

Coconut Meringue Cookies

2 egg whites

2T sugar

3/4 cup powdered sugar, sifted

2 cups shredded coconut

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

Flaky salt for tops, optional

pinch of cream of tartar (optional--helpful if you are using pasteurized egg whites to help them whip well)

DSC_0706

Line a baking sheet with a silpat or parchment paper.  Preheat oven to 325F.  In a clean, dry bowl, whip the egg whites well until soft peaks begin to form.  Slowly add the granulated sugar (mix with cream of tartar if using) and whip until stiff peaks form.  Slowly and gently fold in the sifted powdered sugar, baking powder and salt.  Gently fold the coconut and vanilla into the meringue.  Scoop or spoon small mounds (about 1 tablespoon each) onto prepared baking sheet.  I fit 24 per sheet–meringues do not spread a lot.  Top with a pinch of flaky sea salt if desired.  DSC_0710Bake in preheated oven for about 15 minutes or until pale golden brown (centers will stay slightly chewy), longer if you desire a crisper cookie.  Meringues will crisp up upon cooling.

Variations:  add mini chocolate chips!!  Or dip in melted chocolate once cool, top with a toasted almond–just like the candy bar…but better!

Ready to eat!!

Ready to eat!!

Tips from A Cook: 

Use a clean bowl when whipping whites.  Oil and grease can interfere with egg whites, affecting their ability to make a foam.

Did you break a bit of yolk into the whites?  Use half the broken shell to act a a scoop to pick it out of the white–your hands can’t capture it quite like the shell!!

Another nice thing about meringues–if they are not to your liking after cooking, you can re-dry them to make them crisper in the oven!  Just keep the oven temperature low or better yet, once the oven is reheated, you can turn it off and leave them in there overnight.

 

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