How to Make Meringue Cookies | Easy Meringue Cookie Recipe (4 Ingredients)

youhello and welcome to imagewith Matt I am your host Matt Taylortoday I’m gonna show you how to makemeringue cookies using only fouringredients oh yeah meringue cookies arereally easy to do if I can do it you cando it before I move on make sure tosubscribe to my channel and hit thatnotification bell so you won’t miss outon any of my new videos let’s get bakingdown below in the description box I’lllist all the ingredients and they’reunmount to begin we have two eggs heretwo large eggs and we want to separatethe yolks from the egg whites we willjust be using the egg whites so justgive it a crackand you’ll just open it halfway the eggshell like that and just transfer theegg yolk back and forth and then if theegg yolk at any time starts to break upjust remove itbecause we don’t want any of the eggyolk to get inside of the egg whitebecause that won’t mess it up all rightnow you can save those egg yolks and usethem in another recipe if you want andnow it’s time to beat up these eggwhites I have a hand mixer that I’mgoing to use you can use a stand mixeras welland I’m gonna put this on a kind of alow medium speed to start and then onceit’s fairly frothy after 30 seconds orso add in your 1/4 teaspoon of cream oftartar the cream of tartar is gonnastabilize the egg whites it’s notabsolutely necessary to use a cream oftartar but if you have it use it alrightwe are going to continue to mix until wehave about soft peaks formed again juston about medium speed about like thatnot quite soft peaks for close enoughnow we’re going to start slowly addingin our fine superfine sugar or castersugar if you don’t have superfine sugarjust take your granulated sugar and putit in a food processor and then run itfor 30 seconds to a minute to make itSpiner that makes sense and this is 1/2cup of the superfine sugar so I’m goingto turn it on medium and startincreasing the heat up or the speed upto high well I do 1 teaspoon at a time[Applause][Music][Music]and by doing it a little bit out of atime where we are allowing the finesugar crystals to dissolve in the eggwhites and that’s what we want to getthe best texture[Applause][Music]I’m just gonna get nice and shiny andglossy and that’s where you want and atthis point after all the sugars in thereI’m gonna put in just a splash ofvanilla extract you can leave that outif you want[Music]all right and it’s gonna be nice andglossy and you see this little peakthat’s coming off that’s gonna be niceand stiff can you pull it up like thisit’s gonna hold his shape really welland then if we turn up turn over thebowl it’s gonna stay in there not fallout okay and see how they kind of holdits shape really well that’s what wewant to see and it’s not gonna be if youtouch it in the hands yeah not grainy atalland that’s what you want this is perfectand then I just have a glass I put apiping bag this is a disposable pipingbag with a large star tip on it or youcan just plop it on there with a spoonI’m going to put my meringue in here allright I will scrape the bowl and get therest out of it later and then I have asheet pan with parchment paperand you want to preheat the oven to 200degrees Fahrenheit or about 90 95Celsius so it’s so kind of a low tempand we want to just pipe this onwhatever kind of tip you want to useand these can be piped pretty close toeach other this is kind of a neatlooking meringue or just take your spoonand scoop it and just put it right onthere like that and let me go in theoven for one hour after one hour justturn the heat off the oven offcompletely and I’ll let them stay in theoven for about another 30 to 45 minutesand then you can take them out and whenthey come out of the oven they’ll looksomething like thislook at how they kept their perfectshape the same exact shape as they wentin they don’t spread out at all and youcan just pick it up like this and lookat the bottom it’s not brown or anythinglike thatand it’s gonna be a little bit hollow onthe inside and if we bite into one I’mgonna bite into one of these brown onesmmm nice crisp or crunchy crust on theoutside and kind of a little bit of bestway to describe it it’s kind of soft andmarshmallow texture on the inside so sodelicious and that is how you makemeringue cookies really easy to do onlyfour ingredients if I can do it you cando it I’m Matt Taylor this has beenanother episode of in the kitchen withMatt thank you for joining me as alwaysif you have any questions comments orrequests put them down below and I’llget back to you as soon as I canthumbs up down the corner push it don’tforget to subscribe to my channel andcheck out my other videostake care time for me to dive into oneof these oh yeah