How Can I Cut The Quantity Of This Meringue Cookie Recipe?

Baking By ChoueiriCakeCo Updated 1 Oct 2010 , 8:55pm by leily

ChoueiriCakeCo Posted 1 Oct 2010 , 11:35am
post #1 of 5

I'm about to make a small batch of meringues for the first time, I will be using this recipe:

Makes 6 dozen or 12 (6 cookie) servings.
Prep Time: 10 minutes
Cook Time: 45 minutes
Cool Time: 1 hour
4 egg whites, at room temperature
1/2 teaspoon McCormick® Cream of Tartar
1 cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
25 to 30 drops McCormick® Assorted NEON! Food Colors and Egg Dye

Problem is, I do not need 6 dozen cookies! Is there any way to cut this recipe so that it makes maybe only 1 dozen?

Any help would be greatly appreciated!

4 replies
leily Posted 1 Oct 2010 , 12:08pm
post #2 of 5

it looks like the hardest thing to divide will be the egg whites. So you can divide the recipe in quarters which will give you about 1-1/2 dozen.

Just take each item and divide it by 4, so you'll get the following (as long as i'm doing my conversions right!)

1 egg white
1/8tsp cream of tartar
1/4 c sugar
1/4 tsp vanilla
6-7 drops of color

Texas_Rose Posted 1 Oct 2010 , 12:28pm
post #3 of 5

The problem with a really small batch is that it's hard for your mixer to whip up such a small batch, unless you've got a tiny bowl.

The meringue cookie recipe that I usually use is:

2 egg whites at room temp
1/8 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon flavoring (less for mint)
food coloring as desired

Whip egg whites and cream of tartar until soft peaks form. Add sugar very gradually...really just sprinkle it on, let it mix in, then sprinkle more. Continue until all sugar is added. Beat until stiff peaks form, then add flavoring and coloring.

Pipe onto parchment paper or brown paper on a baking sheet. Bake at 200 degrees for 30 minutes.

I've never counted how many it makes...they're the size of hershey kisses and they just melt in your mouth. It's not a very satisfying cookie to me...I like something with more texture...but I've been making them at Christmas time for more than 20 years. It's a small enough recipe that it seems to be difficult to mix in a Kitchen Aid, so I usually double it.

ChoueiriCakeCo Posted 1 Oct 2010 , 2:03pm
post #4 of 5

Thank you! I just finished making my first batch, some of them were cracked and frothy looking (I think I didn't add enough sugar), but the rest came out pretty good, I made them in several colors and flavors (mint, lemon, coconut, etc.). I will keep practicing and experimenting icon_smile.gif

Thanks again

leily Posted 1 Oct 2010 , 8:55pm
post #5 of 5

Can you freeze these cookies? Or the dough? I've never made them so not sure how they handle that. Then you can make the regular batch and then save some for later.

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