Have you ever made a mistake in the kitchen when baking and then realize it was the best mistake EVER! That is what happened when I made these Salted Caramel Meringue Cookies!
So I entered a baking contest over the weekend. I think I may have over shot with my entry because apparently small town people do not really know what meringue is unless it is topped onto a Lemon Meringue Pie. I did not win but I had so much fun creating my cookies. These are not the cookies I entered. These were special. I saved them all for you and for my belly but you understand what I mean, right?!
How did I make a mistake you might still be wondering. Well I read somewhere if you didn’t have cream of tarter to make these you could use salt. So I added salt. Then I found the my cream of tarter tucked in a corner of my baking drawer. And because I was starting to get nervous that this might not actually work I threw the cream of tarter in at the very last minute. What happened was salted caramel heaven! The flavor from The LorAnn Caramel Flavoring and the salt made the absolute perfect combination!
If you have a counter top mixer you can have these meringue cookies completed and in the oven in 20 minutes. If you have to do it by hand, I am sorry ahead of time. I have been there, done that and it is not a pleasure. Set the heat at 200 and 2 1/2 hours later the meringue cookies are done. But WAIT! They need to get all dried and crunchy because that is like the best part of these, believe me, I know!
Salted Caramel Meringue Cookies
- 3 large brown egg whites
- 1 teaspoon LorAnn Caramel Flavoring
- 3/4 cup white sugar
- 1 teaspoon cream of tarter
- 1 teaspoon salt
- Preheat over to 200 degrees. Line two cookie sheets with parchment paper.
- Place egg whites into mixing bowl. Mix on low for 1 minutes or until the whites become frothy.
- Add caramel flavoring.
- Turn mixer to medium speed and add 1/4 cup sugar at a time really slowly until you have added all of the sugar. Beat for 2 minutes.
- Add cream of tarter and salt.
- Turn mixer to high and continue to beat until whites are stiff.
- Spoon into a piping bag. Pipe onto cookie sheets.
- Place in oven and cook for 2 1/2 hours.
- Turn off oven and allow to completely cool before removing.
- Serve immediately or store in a air tight container or cookie tin.
- Garnish with caramel drizzle and salt is optional!
I piped mine with a gallon size plastic bag. I spooned in my egg whites into the bag. Cut the tip and piped onto the cookie sheets. This makes 24 large cookies but you can also get 80 small cookies out of it. Number will depend on the size you pipe.
So what I have exciting for you today is that 40+ Blogging Buddies have come together to create recipes using LorAnn Oils. I hope you hop around and take a look at all of the amazing things you can make with these oils! ENJOY!