Hello and welcome to in the kitchen with Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make meringue cookies
using only four ingredients.
Oh, yeah.
Meringue cookies are really easy to do.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
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my new videos.
Let's get baking Downbelow in the description box, a list,
all the ingredients and there amounts to begin.
We have two eggs here, two large eggs, and we want to
separate the yolks from the egg whites.
We will just be using the egg whites.
So just give it a crack and you'll just open it halfway,
the egg shell like that and just transfer the egg yolk
back and forth.
And then if the egg yolk at any time starts to break up,
just remove it because we don't want any of the egg yolk to get
inside of the egg white because that will mess it up.
All right.
And you can save those egg yolks and use them in another
recipe if you want.
Now it's time to beat up these egg whites.
I have a hand mixer I'm going to use you can use a stand
mixer as well.
And I'm going to put this on a kind of a low,
medium speed to start.
And then once it's fairly frothy, after 30 seconds
or so hot in your one fourth teaspoon of cream of tartar,
the cream of tartar is going to stabilize the egg whites.
It's not absolutely necessary to use a cream of tartar,
but if you have it, use it.
All right, and we're going to continue to mix until we have
about soft peaks formed again, just on about medium speed.
About like that, not quite soft peaks, but close enough.
Now we're going to start slowly adding in our fine superfine
sugar or caster sugar.
If you don't have superfine sugar, just take your
granulated sugar and put it in a food processor and then run
it for 30 seconds to a minute to make it.
Spiner That makes sense.
And this is one half cup of the superfine sugar.
So I'm going to turn it on medium and start increasing the
heat or the speed up to high while I do one teaspoon
at a time.
And by doing it a little bit out of a time where we are
allowing the fine sure.
Crystals to dissolve in the egg whites and that's what we want
to get the best texture.
And it's going to get nice and shiny and glossy, and that's
where you want, and at this point, after all the
sugars in there, I'm going to put in just a splash
of vanilla extract.
You can leave that out if you want.
All right.
And it's going to be nice and glossy and you see this
little peek, it's coming off that's going to be nice and
stiff if you pull it up like this.
It's going to hold his shape really well, and then if we
turn up, turn over the ball, it's going to stay in there,
not fall out,
OK, and see how they kind of hold its shape really well.
That's what we want to see.
And it's not going to be if you touch it in the hands.
Yeah, not Graney at all, that's what you want.
This is perfect.
And then I just have a glass.
I put a piping bag.
This is a disposable piping bag with a large start tip on it.
Or you can just plop it on there with the spoon.
I won't put my meringue in here.
All right, I will scrape the ball and get the rest out of
it later
this.
And then I have a sheet pan with parchment paper
and you want to preheat the oven to 200 degrees Fahrenheit
or about 90, 95 Celsius, so it's kind of a low temp.
And we want to just like this on.
Whatever kind of tip you want to use.
And these can be pretty close to each other.
This is kind of a neat looking meringue.
Or just take your spoon and scoop it and just put it
right on there like that.
And then they go in the oven for one hour after one hour,
just turn the heat off of an off completely and let them
stay in the oven for about another 30 to 45 minutes.
And then you can take them out.
And when they come out of the oven, they'll look
something like this.
Look at how they kept their perfect shape, the same exact
shape as they went in.
They don't spread out at all.
And you can just pick it up like this and look
at the bottom.
It's not brown or anything like that.
And it's going to be a little bit hollow on the inside.
And if we bite into one, I'm going to bite into one of
these brown ones.
Mmm,
nice,
crispy, crunchy crust on the outside and kind of a little
bit of
best way to describe it is kind of soft and marshmallow texture
on the inside.
So, so delicious.
And that is how you make meringue cookies.
Really easy to do.
Only four ingredients.
If I can do it, you can do it.
Imad Taylor, this has been another episode of In the
Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put them
down below and I'll get back to you as soon as I can.
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Take care.
Time for me to dive into one of these.
Oh, yeah.
Mm hmm.
Uh huh.