MERENGUITOS
This light, airy Cuban inspired meringue cookies will melt in your mouth. Sprinkled with unsweetened coconut, merenguitos offer just a hint of sweet. Perfect for a summer dessert or picnic.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Preheat oven to 200°F.
- Line two cookie sheets with parchment paper and set aside.
- Prepare a pastry bag fitted with a large star tip and set aside. (If a pastry bag is not available, merenguitos can also be spooned onto the cookie sheets.)
- Whip egg whites and first listed sugar to very stiff peaks. Add salt and stop whipping.
- Add second listed sugar and gently fold using a rubber spatula until well combined.
- Fill pastry bag with meringue and pipe large rosettes onto cookie sheets. If using a spoon drop two tablespoon amounts onto paper.
- Sprinkle generously with unsweetened coconut. (Sweetened coconut may brown to quickly!)
- Place in oven until merenguitos are very crisp. A good way to determine doneness is to break open a meringue and allow to cool for 2 minutes. If the interior feels dry and is not sticky it is done. If not return to oven.
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