Meringue Phantom Cookies
CDKitchen https://www.cdkitchen.com
Serves/Makes: 24 | Ready In: 2-5 hrs
Ingredients:
3 large egg whites, at room temperature
1/8 teaspoon cream of tartar
3/4 cup superfine sugar
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 cup dried currants
Directions:
Preheat the oven to 200 degrees F and position 2 racks in the middle. Line 2 large baking sheets with parchment paper.
In a large bowl, beat the egg whites at medium speed until frothy. Add the cream of tartar and beat at medium-high speed until very soft peaks form. Add the superfine sugar, 1 tablespoon at a time, beating for 10 seconds between additions. Add the lemon zest and the vanilla and almond extracts and beat until the meringue is stiff and glossy, about 1 minute longer. Sift the cornstarch and ginger over the meringue and fold in with a large spatula.
Spoon the meringue onto the prepared baking sheets in walnut-size mounds, lifting the spoon each time to form little peaks. Place 2 currants in each for eyes. Bake the meringues for 45 minutes. Turn the oven off and let them stand in the oven until completely cool, at least 3 hours or overnight.
Gently lift each meringue off the paper and transfer to a plate to serve.
The meringues can be stored in an airtight container for 2 days.
Recipe Location: https://www.cdkitchen.com/recipes/recs/2285/Meringue-Phantom-Cookies103157.shtml
Recipe ID: 74030
Nutrition:
per serving: 32 calories, 0g fat, 8g carbohydrates, 1g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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