Beer Meringue Cookies
You and I need to talk about Barleywine for a second. First, it’s not wine, It’s very much a beer, one that happens to be perfect this time of year. It’s a strong beer, with an ABV (alcohol by volume) that’s usually north of 10%.
Generally sold in the larger 22-ounce bottles that promote beer sharing, and the flavors are beautiful with the foods we serve during winter gatherings. Barleywine is usually amber or dark brown, gorgeous fruit, spice and vanilla flavors.
It’s not hoppy like those bold summer beers, it’s deep, malty and often slightly sweet. It’s a bold beer, but one with a character and depth that will surprise your "I don’t like beer" friends. Want to turn a bourbon drinker into a craft beer fan?
This is a great start. I used Odell Woodcut 8. A beautiful, rich, dark fruit, vanilla, and oak flavored gorgeous beverage that’s perfect to bring in lieu of wine to that holiday gathering.
Barleywine’s are not only perfect to serve with a huge spread of roasted meat, pumpkin pies, and candied yams, it’s also perfect for cooking with. The flavors are huge, making a little go a long way. Which will incidentally leave you with even more for that snifter glass you should probably be serving this out of.
Beer Meringue Cookies
- 3 large egg whites room temperature
- pinch salt
- 1/3 cup granulated sugar
- 1/2 cup powdered sugar
- 3 tablespoons Barleywine beer or Belgian ale
- Preheat oven to 200°F at least 30 minutes prior to baking. Line a baking sheet with parchment paper.
- Add the egg whites and salt to a stand mixer. Beat on medium-high speed until light and frothy, about 1 minute. While the mixer is running, gradually add the granulated sugar about 2 tablespoons at a time, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 additional minutes.
- Add powdered sugar and beer, beat until peaks return.
- Spoon meringue into a pastry bag fitted with a ½ inch tip. Pipe 1-inch rounds onto prepared baking sheet, about 1 inch apart.
- Bake meringues until dry, about 2 hours. Let cool completely, about 1 hour.
Katrina @ Warm Vanilla Sugar November 21, 2014 um 8:44 am
I loooooove me some good barley wine this time of year and I’m missing it! The beer in Palermo is…interesting, and I am missing the good stuff back home. This is such a neat recipe! I love this idea!
Samantha @ Carpe Cibus November 22, 2014 um 8:03 pm
Dear lord, I love meringue cookies. The Barley Wine can only send these over the top!
Thalia @ butter and brioche November 24, 2014 um 11:45 pm
These beer meringues are definitely a recipe I will be making as I have a whole heap of left over egg whites in my fridge. Thanks for the idea!
Kristel Poole December 2, 2014 um 6:37 am
How many does this make?
Jackie December 2, 2014 um 9:52 am
Evaleen Chalkley December 21, 2014 um 12:15 am
I’m really excited about this recipe. I just made a batch using a local Texas pecan ale (brewed also with vanilla bean and Tx honey) and sprinkled fresh finely chopped Pawnee pecans on top. They came out beautifully and even have this light coating underneath of this pecan-ale-caramelization that totally makes the meringue awesome! This batch turned it so well that I already have a bottle of local chocolate stout and a cinnamon horchata ale ready for my second and third batches. I wish I could post a picture to show you how pretty they turned out!