Here is the simplest version of the light, sweet, flourless Swiss cookie. The basic recipe can be used in countless variations, including mint, chocolate, cherry, cappuccino, or almond, with the quick addition of your favorite flavoring or extract.
2/3 cup granulated sugar
1/3 cup powdered sugar
4 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/8 teaspoon salt
2 teaspoons vanilla extract
3/4 cup semisweet chocolate minichips
How to Make It
Preheat oven to 250°.
Combine sugars in a small bowl; stir with a whisk. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add sugars, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla. Fold in minichips.
Spoon meringue into a pastry bag fitted with a 1/2-inch round tip. Pipe 48 (1 1/2-inch) mounds 1 inch apart on baking sheets lined with parchment paper.
Bake at 250° for 1 hour or until dry. Turn oven off; cool meringues in closed oven at least 3 hours. Carefully remove meringues from paper.
We used an Ateco #807 round tip to pipe the meringues. If you don't happen to have a pastry bag or tip, you can scoop the batter with a spoon, using your finger to transfer the batter onto the baking sheets. The meringues won't be as picture perfect, but they'll still taste amazing.
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