Meringue cookies

Meringue cookies

We must understand that sugar is not bad in itself, but is considered harmful by the way it is used and consumed and by the nutrients it replaces.
That’s why it is said that it only gives us empty calories because it lacks nutrients.
Generally, sugar is added to unhealthy foods, so anyone who is ingesting large amounts of sugar, or foods refined with sugar, is actually consuming other unhealthy nutrients (fats).
Each gram contributes 4 kcal, and it is estimated that the current consumption of developed countries is around 80-100 grams a day being well above the 50 grams considered acceptable. Therefore, this unused excess is transformed by our body into fat, causing an increase in weight.
The less sugar we consume, the better. No person needs to add extra sugar to their food if they consume fruits and vegetables.
The fruit proves to be the healthiest way to drink sugar, and thus satisfy the desire to taste something sweet, without endangering our health.

Ingredients :
300 grams of butter (cookies)
200 grams of sugar (cookies)
2 eggs (cookies)
500 grams of flour (cookies)
1 tablespoon vanilla essence (cookies)
2 egg whites (meringues)
100 grams of glass sugar (meringues)
75 grams of chocolate sparkle (to decorate)
1 vanilla bitumen (to decorate)
Artificial orange coloring (for decorating)
Sprinkling sugar glass

Preparation
Mix the butter (at room temperature) with the sugar.
Add eggs and vanilla essence, continue stirring.
Add the flour and continue beating, when half of the flour is incorporated, knead by hand.
Let the dough stand for one hour in the refrigerator covered with a transparent film.
Preheat oven to 180 °.
Put the dough between two pieces of transparent kitchen plastic and with the help of a roll, form a sheet a half centimeter thick.
Cut the cookies with a circle cutter and carefully place them on an anti-stick oven pan.
Bake in about 15-20 minutes, until golden brown but still slightly tender. Then let cool on a rack.
Preheat oven to 140 ° C. Grease a baking sheet and cover with waxed paper. Place the egg whites in a large bowl and beat with an electric mixer until a thick, white mixture appears and hard peaks form.
Add about 1/3 of the sugar and beat again until the whites look hard and shiny. Add remaining sugar and continue beating to form hard peaks.
Using a smaller spoon in another tray covered with wax paper make smaller circles to make heads.
Bake for 1 hour or until the bottom of the meringues feels dry and crunchy.
Bring the chocolate chips to the bath and stir until completely melted.
Remove the meringues from the oven.

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