Skratch Electrolyte Meringue Cookies
Take your cookies to the next level and electrify them with electrolytes!
We used Matcha Lemon for this recipe but any Sport Hydration Mix flavor and this recipe would work well. This recipe is perfect for Skratch mix because it’s so simple and basic with ingredients + flavors that it really allows our sometimes subtle but still delicious real fruit flavor in the mix to shine, while not being overpowered by another flavor from another ingredient.
Yields: 24 bite sized cookies
2 Egg Whites
½ Cup of Skratch Labs Sport Hydration Drink Mix - Matcha Green Tea & Lemon
⅛ Teaspoon Cream of Tartar
Take out 2 eggs ahead of time, to allow them to get to room temperature.
While you are waiting for eggs to get to room temperature, you can line a baking sheet with parchment paper.
Next prepare your piping bag with a large tip (recommended 846 tip or larger). If you do not have piping bags and piping tips you can use a large size ziplock bag with the corner cut off, for a more freeform look.
Once your eggs reach room temperature (about 2 hours) preheat your oven to 200°F.
Separate 2 egg whites into the bowl of your stand mixer. If you accidentally break the egg yolk into the egg white unfortunately you can’t use that egg anymore for this recipe but don’t throw it away, set it aside for now and make yourself some fried rice while you wait for your cookies to finish baking.
Add ⅛ teaspoon of Cream of Tartar to your egg whites.
Start mixing on the lowest speed of your stand mixer and slowly increase the speed to high.
As soon as the egg whites begin to look frothy slowly begin to sprink in your Skratch Sport Hydration Drink Mix. When we say slowly, we mean it! Imagine a steady stream, that is the thickness of twine, of mix falling into your mixing bowl.
Once your mixture has achieved a thick marshmallow consistency you have officially achieved meringue. If you can flip your mixing whisk upside down and it holds a stiff peak, you’ve reached the correct consistency.
Transfer your meringue to your prepared piping bag. First, lift up each corner of your parchment paper on your cookie sheet and dot a small amount (about ½ teaspoon) of meringue and then press down the parchment paper on the cookie sheet. The meringue will act as a glue holding your parchment sheet in place.
Begin piping your meringue onto the parchment paper in your chosen shape. Allow about 1 inch of space between each cookie to allow for proper airflow when in the oven.
Place your cookie sheet on the center rack and bake at 200°F for about an hour then turn the oven off and keep the door to your oven closed for an additional 1-2 hours. You can even keep them in your cold oven overnight. The meringue cookies are done when they are completely dried throughout.