Macaroon Meringue Cookies

Meringue Cookies are like the neglected cookie of the cookie family. Some people love them, but most people forget about them in favor of other, more traditional cookies. Meringues are their own unique individual and we often overlook them. They may not be soft, but they have that crunch we so often crave. Just like any other cookie, they can be made in a wide variety of flavors. Once you bite into them, they nearly melt in your mouth. Additionally, they are so much lower in fat/calories due to the fact that they are pretty much just egg and sugar.

meringue macaroons-0202

 

 meringue macaroons-0204

This week I am doing a side-by-side-by-side taste test of a few different Macaroon Recipes in order to find the “perfect” one. While I may not have found “the ultimate” macaroon recipe, I now have THREE great Coconut Macaroon Cookies to call my own. Due to the delicate nature of Egg Whites (which really aren’t as delicate as you may think, so please don’t let this scare you away) these may be the “hardest” to make, but in the scheme of cookies – you got this!

 meringue macaroons-0199

 

Happy Passover & be sure to check out the other recipes in my research: Whipped Egg White/Sweetened Condensed Milk Macaroons AND the EASY Condensed Milk Macaroons! 

 

meringue macaroons-0207

Macaroon Meringue Cookies
 
Prep time
Total time
 
Author:
Serves: 2 dozen
Ingredients
  • 2 egg whites (at room temperature)
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups coconut flakes
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets with non-stick baking spray OR line with a Slipmat Baking Sheet.
  2. In the bowl of an electric mixer on medium-high speed, beat egg whites until they stand in stiff peaks, then continue to beat for another 3 to 4 minutes as you SLOWLY add the sugar.
  3. Beat in salt and vanilla. Stir in the coconut by hand.
  4. Scoop heaping teaspoons of mixture and drop onto prepared cookie sheets.Bake at 350 degrees for 20 minutes and then turn oven off. Leave macaroons in the oven for at least 6 hours to set & dry (shorter in dry weather but at least this long in humid environments)
  5. Remove macaroons from cookie sheets. Store in zip-top plastic bags or in airtight containers until serving.

As adapted from Joy of Kosher

 

meringue macaroons-0203

 

And I leave you with this, Today’s Question of the Day… How do you feel about the neglected Meringue?

Comments

Macaroon Meringue Cookies — 2 Comments

  1. Pingback: Easy Macaroons |

  2. Pingback: Spinach Artichoke Mashed Potatoes |