Cuban Meringues

One of the most beloved cookies in my family is meringue. I make them almost every year for Christmas Eve, and they are usually almost all eaten before dessert time even arrives! Everyone in my family just loves the cotton candy sweetness of the delicate outer shell of the cookies and their marshmallow-like centers. Meringues also go hand-in-hand with another favorite Cuban dessert among my family called capuchinos, which require egg yolks. Since the meringue recipe only uses egg whites, making both allows for none of the eggs to go to waste. This Cuban Meringue recipe requires very few ingredients and is relatively simple. There are a few technical points to making a perfect meringue such as achieving soft and stiff peaks, so use the video recipe demonstration as a guide, give the recipe a try, and remember to have fun!  
 

Cuban Meringues Recipe 

(Makes 60 medium sized cookies)

INGREDIENTS:

• 7 egg whites
• ½ teaspoon of cream of tartar
• ½ teaspoon of vanilla extract
• 1 ½ cups of sugar

TOOLS NEEDED:

• A standard or handheld mixer
• A large mixing bowl
• A spatula
• Two baking trays
• A pastry bag or two tablespoons

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Separate the egg whites from the egg yolk (Note: Use the egg yolks for trying my capuchino recipe, found here). Make sure no egg yolk gets in the egg whites, or it will prevent the egg whites from reaching soft and stiff peaks later on.
2. Add the egg whites to a large mixing bowl and beat on medium-high to high speed with a standard or kitchen aid mixer until soft peaks form (the egg whites should increase in volume, look foamy, and have a curled/rippled appearance; see the video demonstration for a visual). 
3. Now, add the cream of tartar, vanilla extract, and 4 tablespoons of sugar, and turn the mixer on high speed. Then leave the mixer on and start to gradually add in the sugar a few tablespoons at a time. Let mix for 10 seconds before each new addition of sugar. Continue to add sugar and mix until stiff peaks form and the mixture looks shiny and glossy. To check if the mixture is stiff enough, take the beater from the mixer and flip it upside down. If the meringue mix stays straight up, then it is ready (reached stiff peaks). 
4. Put the meringue mix in a pastry bag. If you don’t have a pastry bag, then leave the meringue mix in the bowl and use 2 spoons. Line two baking sheets with parchment paper. Preheat the oven to 300°F. Then begin piping (or spooning) the meringue mix on the trays. I made medium sized meringues about 2 inches across (in diameter) and placed them 1 ½ inches apart because they will expand when baking. Note: To pipe out the meringue mix be sure to apply equal pressure and count how many seconds it takes to get the meringues the size you want. Along with a visual inspection, the counting method will help you maintain consistency in the size of the meringues.
5. Place the meringues in a 300°F oven for 25 to 30 minutes. Then turn off the oven, and leave the cookies in the oven with the door closed for 20 minutes to let them dry. The meringues should end up a rose pink/ivory color if using regular vanilla extract. If you want them to be whiter, then use clear vanilla extract. Next, carefully remove the meringues from the parchment paper and set on a large plate to serve or place them in a large container to save for later. Note: These cookies are very delicate so be very careful when handling them or staking them up to serve or put in a container as they can crack and break apart. I suggest grabbing them by the bottom rim of the meringue as the bottom is the sturdiest part of the cookies. 

Note: You can make the meringues any size you want but adjust the cooking times. For large meringues (3 to 4 inches in diameter) cook in the oven for 30 to 35 minutes and let dry in the oven for 30 minutes. For small meringues, an inch in size, let them cook for 20 minutes and let dry for 20 minutes or less.