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Grandma's Meringue Cookies

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My Grandma Holt taught us how to make a good meringue cookie when we were very young. First, there are simple ingredients and two, my mom made them very well. That meant that we could go home and "help" our mom when she was making her cookies!

We loved how they melted in your mouth. That makes this the most perfect "snow" cookie, doesn't it?  We also loved how they were sweet, but not overly so.  Still, we found we could only eat a few before we were satisfied. We thought they were delicious with a glass of cold milk.



Grandma had a few tips for making these:  be sure it was a low humidity day. Any rain in sight and we would postpone our plans to make these.  We made sure that all the equipment was grease and moisture free, so we wiped down everything before we started. We cracked the eggs before we started, making sure no yolks were in the egg whites.  Then when we beat the egg whites, we add the sugar in only one tablespoon at a time and made sure it wasn't gritty before we added another one.


Yield: 24
Author:

Grandma

Grandma's Meringue Cookies

Light, crispy and delicious!
prep time: 14 Mcook time: 1 hourtotal time: 1 H & 14 M

ingredients:

  • 4 eggs, cracked and separated
  • 1 c sugar
  • pinch of salt
  • 1/2 t cream of tartar
  • 1 t good vanilla, clear is best

instructions:

How to cook Grandma's Meringue Cookies

  1. Preheat oven to 225.  Line a cookie sheet with parchment.
  2. Add egg whites in a clean, grease and moisture free bowl with the salt and cream of tartar. 
  3. Beat on low until mixture is foamy.
  4. Beat on high.
  5. Gradually add 1 T of sugar, beating until sugar is well incorporated and not gritty. Continue to add sugar and beat well until all sugar is incorporated.
  6. Beat until thick and shiny.
  7. Stir in vanilla.
  8. At this point, you can pipe out the stars on the cookie sheets, or do as Grandma did, and that is dollop the mixture onto the cookie sheets to get a free form style of cookie.
  9. Bake for one hour, turn off the heat and let sit in oven 1-2 hours or until completely crisp.

NOTES:

Add 2 hours of noncook time for cookies to completely crisp up while the oven is OFF. Do not leave items in the oven unsupervised.

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4 Comments
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  1. A Day in the Life on the Farm7:21 AM

    Love meringues and love the food memories you shared with us today. Merry Christmas Terri.

    ReplyDelete
  2. Sidsel Munkholm - Author7:22 AM

    It's been years since I've made Meringues and yours look fantastic, and make me want to go and make some now.

    ReplyDelete
  3. Rebekah9:36 AM

    I love a light meringue cookie - they are so unique in texture!

    ReplyDelete
  4. Chef Mireille11:50 AM

    I love to hear about family traditions. So cool that this family recipe was passed on!

    ReplyDelete

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