Galletas de Merengue (Meringue Cookies)
- vinegar (to clean your bowl and whisk)
- 4 large egg whites at room temperature
- 1/2 teaspoon cream of tartar or lemon juice
- 1 cup white granulated sugar pulverized in the blender
- 1/2 teaspoon vanilla extract
I can still remember the first time I made meringue cookies and every time I think of that day I remember exactly what the kitchen looked like, the stove, the sun shining through the windows, everything. The reason for that is because I spent that afternoon making these cookies with Luisa, who was one of my favorite cousins while growing up in Colombia. She came home one day and told me that she had learned how to make "merengues" and that she wanted to teach me because it was so easy. We must have been 11 or 12 at the time, beat everything by hand because we didn't have an electric mixer and they came out delicious! Not bad for a couple of kids playing chef in my grandmother's kitchen.
Making meringue cookies is extremely easy if you take the necessary steps. First, you need to get rid of any grease that your bowl and whisk may have, because grease and fat are the enemy. You also need to stabilize your egg whites so they can fluff up and stay fluffed up properly. And last, you need to be patient when baking. Just bake them at a low temperature, let them dry out and enjoy.
And can you use this recipe to make Colombian merengón? Absolutely! These meringue cookies come out crispy on the outside and marshmallowy on the inside, which are perfect for making merengones.
To add color to your cookies, you can add a pinch of food coloring to your meringue. If you want completely crispy meringues, let them fully dry inside the oven without leaving the oven door open.