Meringue Cookies
Meringue cookies are perfectly sweet, crisp and light as a cloud.
Equipment
- Oven / OTG / Convection Microwave
- Stand Mixer / Hand Mixer
- Whisk Attachment
- Piping Bag
- 846 / 869 or any large tip nozzle
- baking tray
- Baking mat / Baking sheet / Parchment paper
Ingredients
- 4 Large egg whites room temperature
- 1 cup Sugar Fine sugar
- ⅛ teaspoon Salt
- ¼ teaspoon Cream Of Tartar
- 1 teaspoon Vanilla Extract
Instructions
- Ingredients
- Pre-heat the oven at 200 F / 95 C.
- Line a baking tray with parchment paper or baking sheet.
- Separate the egg whites one at a time in small bowl and then transfer each egg white to the stand mixer bowl. You don't want any broken yolk in your bowl so its essential to separate the eggs one at a time.
- Add cream of tartar and salt to the bowl and begin mixing at low speed. Gradually increase the speed to medium.
- The Egg whites will start frothing up. At this time you can start adding sugar to the bowl still whisking at medium speed.
- Turn up the speed of mixer to medium high. Slowly drizzle the sugar 1 tbsp. at a time to the bowl. Remember, this is a very important part of the recipe. You don't want to dump in whole lot of sugar at a time. You want the sugar to slowly incorporate in the egg whites and dissolve too.
- After all the sugar has been added, add the vanilla extract and beat it on high speed till it has stiff peaks.
- Stiff peak are very essential for the perfect cookies.
- Once your meringue is done it will have a marshmallow texture with a beautiful glossy finish.
- One of the best known test to check for stiff peaks is to pull the whisk out of the mixture and it should have a pointy peak on it. Another way to check is to flip the bowl upside down and the meringue should not fall. It should holds on to the bowl.
- Now is the time to add desired color to it. Add a tiny amount with a toothpick or skewer and mix it in. Pastel colors look beautiful on these cookies.
- Transfer the batter to the piping bag fitted with piping tip/nozzle.
- Add small drops of meringue to the corners of baking tray and press the parchment paper on it. This will help the paper to stick to the base and not lift while piping the cookies.
- Place the baking tray on the center rack and bake them on 200F / 95 C for 1 hour. After 1 hour switch off the oven and let them rest and cool off in the oven for 2 hours. The cookies are done when they have dried out completely.
- When you lift them from sheet they should be light and dry.
Notes
- Separate the eggs in a small bowl and then add them to the mixing bowl one at a time. This way if one of the egg yolk breaks into it then you don't need to make the whole batch again.
- If you are using the regular sugar from US, which is a fine granular one, then I would recommend to pulse it up in a grinder or blender 3 to 4 times. In the end the sugar will be fine but not powdered.
- Using older and room temperature eggs yield best meringues.
- The bowl you use for whipping should be very clean, even a slightest amount of fat or moisture will cause hinderance in making the meringue.
- Its always recommended to make meringue on a dry day. Humidity is worst enemy of these cookies. It makes the cookies absorb moisture and become sticky or limp.
- If the cookies become sticky after leaving them out, just put them in a 200F preheated oven for 8 to 10 mins. They will dry out.
- Store the cookies immediately after getting them out of oven in a dry and airtight container.
- After you have added all the sugar and whipped for 2-3 mins you can check if the sugar has completely dissolved by rubbing the meringue between your fingers. Check if its smooth or still grainy.
- If you pipe the meringue while its still grainy then while baking the sugar will melt and make small holes in the cookies.
- Do not over beat the meringue, stop when you get stiff peaks.
Nutrition
Calories: 18kcal
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