When she was little, Girish often watched videos on how to make meringues cookies, but could never get it right. After some trial and error, Girish has come to find and create a gluten-free meringue cookie recipe that works for her.
Meringue cookies
Meringues are one of those simple treats that brings me so much joy. I remember when I was little, I spent hours watching Youtube videos of people making these delicate cookies.
According to Girish, the key to successful meringues is to not rush the whipping process. Girish’s meringues are flavored with a tablespoon of vanilla extract.
When I finally decided to give them a go, I was left with a puddle of egg and sugar. I messed up so bad and I was so disappointed that I didn’t try to make them for a very long time. After some time to heal, I gave it another chance and was extremely satisfied with the result. The key thing is to not rush the whipping process and let them take their own sweet time.
Ingredients
- 2 egg whites
- ½ cup sugar
- Pinch of salt
- 1 tablespoon vanilla extract
Directions
- Line a baking sheet with parchment paper and preheat oven to 350℉.
- In a grease-free bowl whip the egg whites until they turn white and frothy.
- Once small bubbles start to form, slowly add the sugar into the egg whites. Sprinkle a spoonful of sugar and mix of a couple of seconds before adding the next spoonful.
- Add the vanilla extract and give them one final mix.
- Pipe the mixture on the sheet and bake for 10 minutes or until the crust is dry enough to touch.