Merengue are small egg-white cookies; very famous in Switzerland and eaten with whipped cream or Vermicelles (sweetened chestnut puree). I love to bake them as they are very very special and so very good. You can easily bake them 2 days in advance.
They are called Merengue after the town Meiringen in Switzerland, where an Italian baker invented them.
For approximately 30 small pieces:
5 Egg whites
1/2 tsp Cream of Tartar
240 g Icing Sugar
You can add one of these for taste:
1/2 tsp Vanilla Extract
or 1/2 tsp Coffee Extract
or 1/2 tsp Strawberry Extract
or 1/2 tsp Orange Extract
or 1/2 tsp Cocoa Powder
or 1/2 tsp Almond Extract
Beat the egg-whites in a glass- or metal bowl. When the egg-whites are almost stiff add the cream of tartar and go on beating. The slowly add the sugar, go on beating. I use the Kenwood machine or else my arm would fall off.
You know the merengue is ready when you can rub some between your fingers and you can feel no sugar.
I divided my dough into three and made one part vanilla, the second coffee and the third strawberry. Fill the dough into a piping bag with a tip inserted and pipe onto a baking sheet.
Bake at 110 C for 90 minutes, then turn off the oven and leave the Merengue inside but with slightly open door for another 10 minutes. Then let them dry over night.
Step 4: Swiss Merengue Cookies
If you make them in advance keep them in an airtight container.
We usually serve them with whipped cream and/or Vermicelles (sweetened chestnut puree)