Imagine a delicate, cloud-like cookie that shatters with a crisp whisper and then surprises you with a bold, unexpected kick of heat. These Spicy Sugared Meringue Cookies are not your grandmother's traditional sweet treat - they're a daring culinary adventure that transforms the classic meringue into a thrilling taste experience. Whether you're a dessert enthusiast looking to impress or a spice lover seeking a unique confection, these cookies promise to tantalize your palate and leave you craving more.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 4 large egg whites
- 1 cup of granulated sugar
- 1/4 teaspoon of cream of tartar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper to prevent the meringue cookies from sticking.
- In a clean, dry mixing bowl, add the 4 large egg whites. Ensure there is no yolk present, as even a small amount of fat can prevent the egg whites from whipping properly.
- Using an electric mixer, beat the egg whites on medium speed until they become frothy. This should take about 1-2 minutes.
- Add the 1/4 teaspoon of cream of tartar and a pinch of salt to the frothy egg whites. Continue to beat on medium-high speed until soft peaks form, which will take another 2-3 minutes.
- Gradually add the 1 cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. This helps to dissolve the sugar and create a glossy meringue. Beat until stiff peaks form, which should take about 5-7 minutes.
- Once the meringue is glossy and holds stiff peaks, add the 1 teaspoon of vanilla extract, 1/4 teaspoon of cayenne pepper, and 1/4 teaspoon of cinnamon. Gently fold these ingredients into the meringue using a spatula until fully incorporated.
- Using a piping bag fitted with a large round or star tip, pipe the meringue onto the prepared baking sheets, making small rounds or any shape you desire. Leave some space between each cookie, as they will expand slightly while baking.
- Once all the meringue is piped onto the baking sheets, place them in the preheated oven. Bake for 1 hour, or until the meringues are dry and easily lift off the parchment paper without sticking.
- After baking, turn off the oven and leave the meringue cookies inside for an additional 30 minutes to cool completely. This will help them dry out further and achieve a crisp texture.
- Once cooled, remove the meringue cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store the Spicy Sugared Meringue Cookies in an airtight container at room temperature for up to a week. Enjoy your deliciously spicy and sweet meringue cookies!
Tips
- Ensure absolute cleanliness: Even a tiny bit of fat can prevent your egg whites from whipping properly, so use a spotlessly clean bowl and beaters.
- Room temperature matters: Let your egg whites sit at room temperature for about 30 minutes before beating for optimal volume.
- Beat slowly and steadily: Add sugar gradually to create a stable, glossy meringue that holds its shape.
- Precision is key: Use an instant-read thermometer to check your oven temperature for consistent results.
- Humidity is your enemy: Choose a dry day for baking, as moisture can make your meringues sticky and soft.
- Experiment with spice levels: Adjust cayenne and cinnamon to suit your heat tolerance - start mild and work your way up!
Nutrition Facts
Calories: 35kcal
Carbohydrates: 9g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
