Today is all about MERINGUE!!! You see – meringue was a favorite for my mom. She baked A LOT & meringue was her “go-to” thing. I originally planned on sharing her Meringue Buttercream frosting. But then I decided to make her favorite cookie – meringues instead. But that’s not all! Since one of our favorite things to do while baking together was lick the bowl while we waited for cakes to bake – I decided to make these little gems cake batter flavored. She would have loved these Cake Batter Meringues.
These are definitely a tribute to my wonderful mom. It was however rough for me while making them. I can touch just about anything of hers – except her baking stuff. Baking was so much a part of who she was & so many of my memories are of us together in the kitchen. It’s really hard to even touch her tools without breaking down. But in honor of her – I did it & she would love these.
Light & airy – with a subtle hint of cake batter flavor. YUM!
This made several dozen cookies. They are about 1-1.5 inches in diameter & they filled my 3/4 sheet. I probably should have used my full sheet for these – but I was already committed once I figured that out. 🙂
Cake Batter Meringues
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- pinch of cream of tarter
- 1 tsp Cake Batter Flavoring
- Food Coloring Optional
Instructions
- Preheat oven to 175 degrees for conventional/ 150 for convection
- Line a 3/4 size sheet pan or several smaller baking sheets with parchment & set aside
- Place sugar & egg whites in medium bowl over the top of a pot of simmering water. Do not allow bottom of bowl touch the water.
- Constantly whisk until the sugar has dissolved.
- Transfer to mixer bowl
- Using whisk attachment - beat on low & add in Cake Batter Flavoring
- Gradually increase speed & continue to beat until stiff peaks have formed & meringue is glossy in appearance.
- Transfer to pastry bag fitted with a large star tip.
- Pipe meringues onto parchment about 1 inch apart.
- Bake in preheated oven for 90 minutes. Then turn off oven & allow cookies to cool in oven with the door slightly open.
- Once completely cooled - transfer to airtight container away from heat & moisture.
- Can also be stored in the freezer.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Want more great cookies?
Peanut Butter Nutella Salted Sandwich Cookies
Mini Peanut Butter Chocolate Chip Cookies
To see where I am linking today- visit HERE
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Tamar says
Those sound soooo good! And look so pretty, too!
BooKittyBoo says
They look delicious
BooKittyBoo xxx
kim says
Yum! I love all things cake batter! They looks so light and airy.
Mrs Major Hoff says
YUM! I love meringues but never remember to make them!
aiming4simple says
I’ve never seen more gorgeous meringues! Your mother taught you well.
Anna @ Sunny Side Ups says
These are so beautiful and look delicious! I love meringues, and I’ve never thought of making them cake batter flavored–I’ve got to try out your recipe asap! 🙂
Leah Langbauer says
I want to add sprinkles to this. how would you recommend to do this ?
Gina Kleinworth says
I recommend using jimmies instead of nonpareils to keep the colors from bleeding. Just sprinkle them on the tops of the meringues after you have piped them on the sheet, but before you bake. I don’t recommend trying to fold them into the whip as it could deflate.