Meringue Fingers Recipe

Meringue Fingers Recipe

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45 juta s/d 2.5 milyar listing 2017
Meringue Fingers Recipe Meringue Fingers Recipe Meringue Fingers Recipe, These ethereal meringue cookies are dipped into chocolate, which gives them fabulous flavor.
Meringue Fingers Recipe

Meringue Fingers Recipe

These ethereal meringue cookies are dipped into chocolate, which gives them fabulous flavor. Prep : 25 minutes plus cooling Bake : 1 hour
  • 3 large egg whites
  • 1/teaspoon cream of tartar
  • 1/teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 squares (2 ounces) semisweet chocolate, chopped
  • 1 teaspoon vegetable shortening
  1. Preheat oven to 200°F. Line two large cookie sheets with foil or parchment paper.
  2. In small bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form when beaters are lifted. Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at a time; beat until sugar has dissolved. Add vanilla; continue beating until meringue stands in stiff, glossy peaks when beaters are lifted.
  3. Spoon meringue into pastry bag fitted with 1/2-inch star tip. Pipe meringue in 3-inch lengths, 1 inch apart, on prepared cookie sheets.
  4. Bake cookies until set, about 1 hour, rotating cookie sheets between upper and lower oven racks halfway through baking. Cool 10 minutes on cookie sheets on wire racks; then, with spatula, transfer cookies to wire racks to cool completely.
  5. When cookies have cooled, in heavy 1-quart saucepan, melt chocolate and shortening over low heat, stirring frequently, until smooth; remove from heat. Dip one end of each cookie into melted chocolate; let dry on wire racks set over waxed paper. Makes about 48 cookies.
Each cookie : About 16 calories, 0g protein, 3g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 10mg sodium best meringue recipe, italian meringue, making meringue, meringue, meringue recipe, meringues, perfect meringue, recipe for meringue, recipe for meringues, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

Meringue Fingers Recipe

Article Categories : American Recipes, Cookies & Confections, European Recipes

Meringue Fingers Recipe

Meringue Fingers Recipe

These ethereal meringue cookies are dipped into chocolate, which gives them fabulous flavor.

Prep : 25 minutes plus cooling
Bake : 1 hour

  • 3 large egg whites
  • 1/teaspoon cream of tartar
  • 1/teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 squares (2 ounces) semisweet chocolate, chopped
  • 1 teaspoon vegetable shortening
  1. Preheat oven to 200°F. Line two large cookie sheets with foil or parchment paper.
  2. In small bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form when beaters are lifted. Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at a time; beat until sugar has dissolved. Add vanilla; continue beating until meringue stands in stiff, glossy peaks when beaters are lifted.
  3. Spoon meringue into pastry bag fitted with 1/2-inch star tip. Pipe meringue in 3-inch lengths, 1 inch apart, on prepared cookie sheets.
  4. Bake cookies until set, about 1 hour, rotating cookie sheets between upper and lower oven racks halfway through baking. Cool 10 minutes on cookie sheets on wire racks; then, with spatula, transfer cookies to wire racks to cool completely.
  5. When cookies have cooled, in heavy 1-quart saucepan, melt chocolate and shortening over low heat, stirring frequently, until smooth; remove from heat. Dip one end of each cookie into melted chocolate; let dry on wire racks set over waxed paper. Makes about 48 cookies.

Each cookie : About 16 calories, 0g protein, 3g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 10mg sodium