I love making meringue. Ever since Lola came into my life, it’s been easier than ever. But even with my hand mixer (better known as “He Who Must Not Be Named“), it’s pretty simple. And fast. I haven’t made them in years, though. I figured it was time. And now that I have a new oven… Well, it doesn’t matter the reason. There’s never a bad reason for cookies.
So yeah, I decided to do something I hadn’t done in a while: meringues.
And meringues- or meringue in general- is extremely easy to make, if you have a mixer. Even a not-so-strong mixer can handle making meringue. I do recommend a stand mixer, however. Mainly because you can walk away & just let the mixer do its thing, without standing there with your arm feeling like it might fall off. I will say, though, that meringue has been made in France & Switzerland since before 1692, and they didn’t have stand (or hand) mixers. So it’s definitely possible… it just isn’t as easy.
But its still easier than mixing cheesecake by hand. Did I ever tell you about the time I broke a mixer on cheesecake batter? It was cray x 100.
Okay, anyway. Back to the subject at hand. Yep. These are meringues. However… not just any meringues:
Meringue cookies are actually quite simple. Even more simple than your average chocolate chip cookie, really. They require 3 ingredients, the mixing is 1-2-3 and the baking time isn’t very important to get perfect since they need to be “dried” in the oven anyway. The roughest part is the mixing- or the creation of the foamy egg whites (or worse yet, the notorious “stiff peaks”). And the chocolate sauce is really easy too, I swear.