Meringue Cookies
Photo: Mike Lehmann, Mike Switzerland 12:44, 27 January 2007 (UTC), CC BY-SA 3.0
Crisp meringue cookies need only egg whites, sugar and a little lemon juice, so the result depends entirely on technique. This version comes from the canton of Bern in Switzerland, where two meringues are sandwiched with sweetened whipped cream, often with strawberries or other fresh fruit and vanilla ice cream alongside. Mixing superfine and powdered sugar helps the sugar dissolve fully, which gives the glossy, smooth texture that makes the cookies shatter cleanly when bitten.
Instructions
Whip the egg whites until they are stiff and dry. Make sure the bowl and beaters are free of any trace of yolk or fat, since even a little will stop the whites from stiffening.
Beat in the lemon juice. Then add the sugar a little at a time, continuing to beat until the mixture holds its shape and looks very shiny.
Rub a bit of the mixture between your fingers to check that no sugar grains remain. If it still feels gritty, keep beating, as the time needed depends on the type of sugar you used.
Fold in the vanilla, if you are using it. Drop the meringue in spoonfuls onto unglazed paper, or pipe it with a pastry bag for a more decorative shape.
Bake in a very low oven for 80 to 90 minutes, depending on size. The meringues should dry out rather than bake, and they are done when they are dry and only very faintly colored.
Let the meringues cool completely before serving. Avoid making them on a very humid day or while other cooking is producing steam, because they do not turn out well in damp air.
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