How to Make VANILLA MERINGUE COOKIES | 5 INGREDIENTS | Meringue Cookie Recipe

hey guys welcome to my channel my nameis Lydia and I like to make food recipeshere on YouTube occasionally I switch itup not all the time but today I’mactually gonna keep it pretty basicwe’re going to be making vanillameringue cookies if you guys likemeringue cookies make sure you’resubscribed to my channel I’m pretty sureeverybody knows what a vanilla meringuecookie is it’s basically a soft pillowycookie that’s crispy on the outsidesuper soft on the insideit melts in your mouth it can be chewyit can be a little crispier it’s justentirely up to you I would have beshowing you how to make it I hope youguys enjoy it make sure you’resubscribed if you want to see morerecipes that are pretty simple to make Ilike to keep things pretty basic hereand let’s get on with the recipe to makevanilla meringue cookies grab two bakingsheets and line them with parchmentpaper pre-heat your oven to 250 degreesFahrenheit then add some vinegar to aclean kitchen towel or some paper towelsand wipe your whisk attachment and yourmixing bowl you don’t want to have anygrease on these because if they do itwill really stop the eggs from turninginto meringues so you want to make sureeverything is nice and clean once that’sready you want to go ahead and add youregg whites and your cream of tartar andyour salt to a mixing bowl then go aheadand add this to your standing mixer nowI would do this in a standing mixer notby hand but hey the choice is yours yourhand would just be really soreso go ahead and beat this on high untilit gets foamy once it gets foamy kind oflike this you want to start adding inyour sugar make sure you’re adding yoursugar one spoon at a time until it isall gone so go ahead and keep doing thisdo not rush this process make sure it’sperfect and make sure your sugar getsdissolved into your egg whites so onceall of your sugar is combined and it iscompletely dissolved into your meringueyour meringue should have doubled involume if not tripled it should beglossy it should be stiff just like ameringue then you are going to be readyto add in your vanilla paste you can usevanilla extract but I’m using vanillapaste because I want to see the littlespecks and I think it’s going to bereally pretty so go ahead and add thatgive it another quick mix once it’sincorporateand everything is combined you can takeit off of the standing mixer still yourmeringue should be pretty stiff itshould be sticky and beautiful it shouldlook something like this and the sugarshould be completely dissolved then youwant to go ahead and give it anotherquick mix I’m just using my rubberspatula to get all the vanilla into themixturethis mixture should be pretty stiff itshould remind you of marshmallow puffjet jet puffs I think that’s what it’scalled and then these are the twoattachments that I’m using one’s a startip and one’s a round tip I’m notexactly sure what number they are sojust add your mixture to a piping bag ora ziplock bag now I bought the wrongpiping bags I should have brought biggerones but hey I’m just getting my feetwet and trying to learn how to pipe I’mteaching myself so just do your best Ithink a ziplock bag will do the jobperfectly just snip off the tip and thatwould work I’ve tried that many timesand that actually works better than youknow piping it so now I’m just pipingthis onto my baking sheets so what I’vedone with my parchment papers was Iadded a little bit of the meringue onthe bottom of the baking sheets and Iadded the parchment paper so it wouldstick and it wouldn’t move everywhereand then just go ahead and start pipingyour meringues now all of mine aredifferent shapes and these ones are kindof pointy they look kind of lethal ifyou know what I mean but I promise youthey’re not going to hurt anyone theyare going to melt in your mouth beforethey could hurt anything in anyone soonce you are done piping them you wantto bake them for around 45 minutes to 50minutes or until they’re hard on theoutside and then you want to leave themin the oven for an hour with the ovendoor closed once they are completelycooled off you can pull them out of theoventhe vanilla meringue cookie should comeup off the parchment paper without anyresistance they should be firm on theoutside and they shouldn’t be soft byany means the ones that I piped into thestar tip form are from the star tipsthey were a little bit more soft andchewy they kind of reminded me ofmarshmallows the round tip ones sincethey didn’t have so much body to themthey were more crisp so I made themistake of buying these one time fromthe store and let me tell you you canmake them at home and they taste so muchbetter and they’re pretty inexpensiveand youneed any experience so make sure thatyou guys make this recipe if you guyswant meringue cookies they’re not justfor holidays but for anytime anyoccasion just because I think meringuecookies are just pretty and they’repretty festive so if you guys want tomake this make sure you check out myvideo description for the recipe as Ipromised these vanilla meringue cookiescouldn’t be easier if meringue scare youdon’t be scared anymore now just becareful when you make these marinecookies because as you can see thisone’s pretty pointy so don’t be stabbingpeople with them eat them insteadthey’re pretty delicious and they’recrispy and airy this one looks funnyI just saved it so you guys can seefunny things happen in the kitchen Ihope you guys enjoyed this recipe giveit a trydon’t let the meringue scare you off Ihope you guys are subscribed if you’renot please do if you made it this farthank you so much I really appreciate itand I’ll see you guys on the next onesee ya