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    How do I make Meringues ( as in little cookies)?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I make Meringues ( as in little cookies)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make Meringues ( as in little cookies)?),it will help you,my kids.

i need a tried and true recipe and some tips if you can help thats great

Answers:
2 large egg whites
1/2 c. sugar

Steps:
1. Preheat the oven to 200 degrees F.
2. Grease and flour a baking sheet or line it with baking parchment. Tap out any extra flour.
3. Beat the egg whites in a bowl with an electric mixer until soft peaks form.
4. Add the sugar gradually, beating continuously, until stiff, glossy peaks form.
5. Drop the mixture by the teaspoonful on the prepared baking sheet, about 1 inch apart.
6. Place the oven rack in the center of the oven and bake the meringues 45 minutes.
7. Turn off the oven. Leave the meringues in the oven another hour.
8. Remove the meringues from the oven and, with a spatula, place them on a wire rack to finish cooling.
9. Store the meringues in an airtight container.

Goodluck ^_^

Other Answers:
dyou mean like lemon meringue pie? i wouldnt describe a meringue as being like a little cookie. you make meringue by whipping up egg whites with loads of sugar - is the the sort of thing you mean? if so try looking up 'delia smith' on yahoo uk and ireland - she is a uk chef who will have recipes for meringue

http://www.joyofbaking.com/MeringueCookies.html
Source(s):
http://www.joyofbaking.com/MeringueCookies.html 2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup superfine granulated sugar
1 teaspoon raspberry extract or raspberry flavored liqueur (recommended: Framboise)
1 tablespoon red food coloring, or more as desired
1 cup semisweet chocolate chips or finely chopped semisweet chocolate
1 cup finely chopped pecans


Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry; be careful not to overbeat. Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the cherry extract and food coloring. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working 1 teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies undisturbed in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.


These are cute but if you want just plain cookies don't add the last 4 ingredients and drop by teaspoons. For each egg white, you need about 1/4 c. sugar.

Beat egg white(s). Once it turns foamy, start adding the sugar gradually. When the eggs are whipped stiff and all the sugar incorporated, stop. Drop by spoonfuls (bigger or smaller, depending on how you want them to come out). Bake in a *cool* oven (about 250F/125C) for at least an hour until they are solid. Leave in the oven several hours (or overnight).

You get about 2 large cookies (or more smaller ones) from each egg white.

I made these recently for guests, and served them with a spoonful of whipped cream and just a few chocolate chips on top. Yumm!!


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