Recipe · Crispinator® Max
Fruit meringue cookies
Lighter than air and delicately flavored with your favorite jam, these melt-in-yourmouth cookies take just minutes to pull together, then bake hands-off for several hours. If you’d like perfectly smooth texture and uniform color, strain the jam after warming it.
Ingredients
- 1 large egg white
- 1 pinch cream of tartar
- 1 pinch kosher salt
- 3 Tbsp sugar
- 2 Tbsp smooth, seed-free fruit jam, such as raspberry or apricot
You'll need
- Piping bag
- Star tip
- Hand mixer or stand mixer
Method
- Place the jam in a small bowl and heat in the microwave until melted, about 30 seconds. Set aside.
- In a medium bowl, combine the egg white, cream of tartar and salt.
- Using a hand mixer, beat on high speed until foamy, about 30 seconds.
- Continue to beat on high, adding the sugar 1 Tbsp at a time, making sure it dissolves between each addition.
- When the sugar is completely dissolved, turn off the mixer and add the warmed jam.
- Turn the mixer back to high speed and beat until stiff peaks form, about 4 minutes more.
- Transfer the meringue mixture to a piping bag fitted with a large star tip.
- Line the wire rack with parchment and pipe 1-inch kisses evenly spaced on the sheet. The meringues will not spread or expand much, so they can be piped close together.
- Insert the rack into the oven’s middle position.
- Set the oven to Dehydrate at 165°F for 12 hours.
- When the timer is up, let the cookies cool in oven with door closed for about 4 hours.
- Cooled cookies can be stored in an airtight container for several days.
