i’m officially obsessed with snacks.

something i can just grab and go. something that just hits the spot.

we are in love with meringues over here right now. it’s like a cookie but not, it’s like a marshmallow but not. it’s like a piece of heaven wrapped up in a little lovely package. did i just go to far?

i’ve been totally stalking sheri’s recipe for ages. stalking. not kidding. every once in a while i search for it on her blog and show my littles. we all scream with excitement and then we never make them. never. until recently.

my kids inhaled the package i got from trader joe’s and begged me to go back and get more. go back? have you been to trader joe’s recently? it’s a mad house. lines out the door, people ramming you with their carts, kids screaming (mine)…not my scene. so i did what any normal person would do (?!) i stalked sheri again and grabbed some eggs out of the fridge.

so much easier to make then i thought, and the kids, well, they just loved it. they watched the egg whites go from nasty to fluffy and marshmallow like. they watched as i folded in the sugar. they begged me for a taste. they loved spooning the “batter” into the pastry bag. and oh so pretty, my daughter just gushed. they hung out at the oven till they were ready.

light, airy and oh so good. the perfect snack. the perfect pick me up.

thank you sheri…

meringue cookies   from sheri over at donuts, dresses & dirt

  • 1/2 c. + 1 tbl sugar
  • 1 cup powdered sugar
  • 4 egg whites
  • 1/2 tsp cream of tartar
  1. pre-heat oven to 200, and line 2 baking sheets with parchment paper.
  2. in a food processor, grind the sugar for several minutes, untill very fine.
  3. grab your stand mixer and hook up the whisk attachment, to mixing bowl add egg whites and beat on low speed till frothy. add cream of tartar and increase speed to medium.
  4. slowly add 2 tbl of the processed sugar, when soft peaks form when the beater is raised, add another tbl of the sugar and increase speed to high. when stiff peaks form add the remaining sugar and beat until stiff and glossy.
  5. by hand, fold in the powdered sugar.
  6. scoop meringue into a pastry bag fitted with a star tip (sheri used an Ateco #2, i used whatever i had). pipe meringue onto your prepared baking sheets, spacing them fairly close together. be creative if you must.
  7. let meringues sit for 30 minutes and then bake for 1 hour or till dry and crisp.
  8. cool and try not eat all of them at once.

for the original recipe, and her cool stars, yes she made stars! click here….


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