Meringue Cookie Recipe - Chewy Inside, Crispy Outside


	Meringue Cookie Recipe "Simple, Easy, and Basic" This meringue cookie recipe is super simple and super basic. This is one of those basic drop cookie recipes that has that distinct Italian cookie flavor. And the credit for that goes to the almond flavoring and hint of cinnamon. The basic American version that most people are used to is slightly less flavorful (in my opinion). This recipe is the American version with an ethnic twist of cinnamon and almond extract with chopped walnuts on top. This meringue cookie recipe doesn't require any special skill or equipment. You got a beater? You got eggs? See you're almost halfway done! Next you need a good eye and a careful hand to make sure you get ZERO egg yolk in the whites. And that's about as complicated as it gets. Still have doubts? Have a question? It may be answered. See basic FAQs answered below - someone may have been thinking what you are wondering about. Meringue Cookie Recipe YIELD: 3 Dozen Ingredients * 3 egg whites * ¼ cup sugar * ½ tsp cinnamon * ½ tsp almond extract * ¼ tsp salt * 1/4 cup walnuts, added for topping Procedure * Let egg whites stand at room temperature for 15 minutes. * Line cookie sheets with parchment paper if you have it. I use aluminum foil and they still turn out fine. * In a small bowl mix together the cinnamon and sugar and set aside. * In a medium mixing bowl combine egg whites until soft peaks form. * Add , almond extract, and salt. * Beat again until when lifting the beater out of the whites the peaks curl. I look for them to "flop over a bit" * Add the cinnamon-sugar mixture ONE tablespoon at a time. Beat the egg whites until the peaks stand up straight. * Using a tablespoon, drop well-rounded spoonfuls of the meringue mixture onto cookie sheets, about 1 inch apart. * Bake at 250 F for 30 minutes. Turn off the oven and allow the cookies to dry in the closed oven for 40 minutes. If it's a dry day with almost NO humidity - then I let these dry on the counter top while I start the next cookie sheet. * When you remove the cookie sheets from the oven gently peel the cookies off the cookie sheets pretty quick after removing them. I usually wait about 1-2 minutes and then start peeling. Humid day? Cookies soggy? If it is a humid day - follow the baking times all the way through to the last 40 minutes with the closed oven door! I've only made these in the winter for the holidays and in a very dry climate. I like success so I've never attempted to make them in the summer or spring when it's humid here in the midwest. Vanilla OK, instead of almond extract? It's ok to use vanilla if you want a boring American meringue cookie recipe. The almond extract and the cinnamon is what makes this one of those distinct Italian cookie recipes. I say be bold. Break out of a predictable mold and give this a try! What's the worse that could happen? You hate it and you go back to making the American version. Can I add chocolate or coconut to the inside? Yes - those flavors would be nice. BUT I can't advise the ratios with THIS recipe because I've not done it! However, I do make coconut macaroon cookies it's meringue like and has a chewy coconut insides. Click here - coconut macaroon cookies if you want to try it. I'm working on a meringue one with chocolate pieces....hmmm, no date promised though. Back to the top - Meringue Cookie Recipe Want to see my home page? Click here for Italian Dessert Recipes. Other Italian Cookie Recipes Almond Butter Cookies Amaretto Cookies Recipe Almond Cookie Recipe Anisette Cookies Apricot Bar Recipe Bourbon Ball Recipe Breakfast Cookie Recipe Brown Sugar Cookie Recipe Cappuccino Cookies Caramel Cookie Recipe Cherry Chocolate Bars Chocolate Cookie Bars Recipe Chocolate Raisin Cookies Chocolate Macaroons Coconut Macaroon Cookies Coffee Brownies Date Cookie Recipe Date Bar Recipe Fig Cookies Recipe Italian Wedding Cookie Recipe Lemon Cookie Recipe Meringue Cookie Recipe Best Oatmeal Raisin Cookies Orange Cookies Pizzelle Recipe Pumpkin Bars Ricotta Cheese Cookies Rum Ball Recipe Sesame Seed Cookie Recipe Sour Cream Cookies Candies Amaretto Truffles Maple Candy Recipe I love sugar and I eat dessert EVERYDAY! Ok, not MASSIVE amounts. But I do have to finish off the evening meal with a little sweet something. When I was a kid my health conscience mother would ration my Halloween candy. Her mantra was, "white sugar will kill you". But my Italian grandma always told me, "Everybody needs a little bit of sugar." :-) So, to get my October Halloween sugar fix I will make the traditional Italian cookie recipe, Venetian Bones of the Dead. Italians make these for the Day of the Dead on November 2nd. So - hey, our holiday in America - Halloween is the closest. So - while the neighborhood is slamming down a bunch of gross mass produced candy on October 31st, I'll have a real goodie. Oh yeah, I'll have to post it too! (Eventually!) You know how it is. Work. Kids. Clean. Cook. I'll see if Bones Of The Dead is in my grandma's first recipe file she started when she married in 1932. Most of the recipes on my site came from her influence. If they aren't in her file - then I got them from her friends. And the remainder I experimented with adapting her style. I hope she looks down and smiles this Halloween. Lisa Would you like to share this page? You know how to do it! Thanks for sharing the sugar love! 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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.