ANGEL MERINGUES ("Angel Cookies")
It can't be Christmas at our house until the Angel Meringues are baked and waiting! When my little ones were little, they always called these "Angel Cookies", because they reminded them of angels and clouds...and the name has stuck! Whether you're a lover of angels or clouds, marshmallows or cotton candy, these little puffs are filled with nothing but fun and sweet memories!
We've made a gazillion variations of flavors and colors throughout the years, but I'm sharing our favorites with you today! And unless we're making these to drop into a steaming hot mug of creamy hot chocolate (they melt just like a marshmallow but are so much for fun) or a glass of champagne (Champagne Meringues are even more sparkly and bubbly that you can imagine), we ALWAYS dip them in chocolate! So simple to make, these are some of our favorite flavors...
FAVORITE MERINGUE FLAVORS & VARIATIONS:
MERINGUE TIPS & TRICKS:
3 large egg whites
¼ teaspoon cream of tartar
1 pinch of salt
3/4 cup superfine sugar
1 teaspoon Pure Vanilla Extract
6 to 8 drops gel food coloring (optional)
CHOCOLATE DIP: (optional)
1 3-1/2 oz. bar 70% cacao bittersweet chocolate
1 tablespoon vegetable shortening (Crisco)
HOW WE MAKE THESE:
FLAVORS & VARIATIONS:
White Marshmallow: Use pure vanilla extract for flavor.
Chocolate Meringues: Sift 2 teaspoons of unsweetened cocoa powder through a fine-mesh sieve and whisk together with 2 tablespoons of superfine sugar that has been reserved from the recipe amount. After your meringue has reached stiff peaks, slowly fold in the remaining sugar & cocoa mixture with a spatula gently but thoroughly.
Espresso & Dark Chocolate Meringues: Whisk 1 teaspoon of espresso powder into the superfine sugar before adding to the egg whites. After baking, dip bottoms in melted dark chocolate.
Mint Chocolate Meringues: Add ½ teaspoon of Pure Peppermint Extract. Add ½ teaspoon of Pure Peppermint Extract to dark dipping chocolate too!
Chocolate Chip Meringues: After your meringue has reached stiff peaks, slowly fold in 1/3 cup mini-chocolate chips.
Candy Cane Meringues: Add ¼ teaspoon Pure Peppermint Extract, paint stripes in your piping bag with streaks of red gel food coloring. Optional: Dip the baked and cooled meringues in dark chocolate and then immediately dip in crushed peppermint candy canes.
Champagne Meringues: Replace vanilla extract with 2 teaspoons of fresh champagne before adding your superfine sugar. Before baking, sprinkle tops of meringue cookies with gold or silver sparkles or sparkling sugar. These are really cute if you drop one into a glass of champagne just before serving on New Year’s Eve!
Christmas Tree Meringues: Add 6 to 8 drops of green food coloring. Using a star tip, pipe straight up into a tree shape. Sprinkle top and edges of each meringue with colorful non-pareils sprinkles before baking.
TIPS & TRICKS:
YIELD: about 4 dozen cookies
Originally posted December 2017; revised and reposted "December 2020.
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