Charming Meringue Cookies Recipe
Charming Meringue Cookies Recipe
How to Make Crispy and Sweet Meringue Cookies Perfectly at Home
Make meringue cookies that are as sweet as cotton candy and melt in your mouth! With their lovely pink hue and crispy texture, they’re sure to capture the hearts of everyone from kids to adults. The process is surprisingly simple, making it easy for anyone to try. However, making too many at once can be time-consuming and affect the batter’s consistency, so it’s recommended to start with a smaller batch. Let’s begin this delicious meringue cookie recipe right away!
Essential Tools- Hand mixer
- 2 Mixing bowls (large capacity)
- Rubber spatula
- Cooling rack
- Piping bag
- Cherry blossom piping tip (optional)
- Measuring cup or scale
Cooking Instructions
Step 1
First, gather all the necessary tools and ingredients for making meringue cookies. This recipe yields approximately 350-400 cookies, each about 3cm in size. If you’re a beginner, consider halving the recipe. Making a large batch can take a long time and may result in inconsistent meringue stiffness.
Step 2
In a clean, dry mixing bowl, separate and add only the egg whites from 20 eggs. Be careful not to get any yolk mixed in, as this is crucial for achieving a good meringue. (Tip: Using an egg separator can make this step easier.)
Step 3
Whip the egg whites with your hand mixer on the highest speed for 30 seconds. You want to create a good amount of foam.
Step 4
After 30 seconds of whipping, the egg whites will become foamy and soft, resembling soapy bubbles. Don’t worry, this is the starting point for creating a stable meringue in the next steps.
Step 5
Now, we’ll add the sugar in three separate additions. You have 1kg of sugar in total, so divide it into roughly three equal parts to add gradually while whipping.
Step 6
Add the first portion of sugar (about 330g) and continue whipping on the highest speed. You’ll notice the foam becoming more stable and smoother as the sugar incorporates.
Step 7
Add the second portion of sugar (about 330g) and whip again at the highest speed. The meringue will become even firmer and glossier.
Step 8
Finally, add the last portion of sugar (about 340g) and whip vigorously on the highest speed. Continue whipping until the meringue becomes stiff and holds stiff peaks – meaning when you lift the whisk, the meringue forms a sharp point that doesn’t droop. This is key for structurally sound cookies.
Step 9
To test if the meringue is ready, lift the whisk. It should form a stiff peak that stands straight up. (Tip: The volume of the egg whites increases significantly when mixed with sugar, so it’s essential to use a large mixing bowl from the start. As you can see in the picture, the bowl was almost overflowing!)
Step 10
Add 50ml of lemon juice to the finished meringue batter and gently fold it in with a rubber spatula until just combined. Lemon juice helps stabilize the meringue and adds a subtle tang. Now, preheat your oven to 110°C (230°F) with both the upper and lower heating elements on for 20 minutes.
Step 11
To make two-toned meringue cookies, divide the prepared meringue batter in half and place one half into another clean mixing bowl.
Step 12
Dip a toothpick or a wooden skewer into a small amount of pink food coloring, and then gently mix it into the meringue batter in the second bowl to create pink meringue batter. (Tip: If you want a vibrant pink, add a bit more coloring, as the color tends to lighten during baking.)
Step 13
Voila! You now have both white and pink meringue batters ready to be piped into delightful cookies!
Step 14
Fill your piping bag with the meringue batter. Using the cherry blossom tip will create beautiful, decorative shapes.
Step 15
Line a baking sheet with parchment paper. Pipe the meringue batter onto the parchment paper at regular intervals, leaving some space between each cookie as they may expand slightly during baking.
Step 16
Place the piped meringue cookies into the preheated 110°C (230°F) oven and bake for at least 2 hours. Meringue cookies need to be baked at a low temperature for a long time to ensure they dry out completely and become crispy. (Tip: Store any remaining meringue batter in an airtight container in the refrigerator while the first batch is baking.)
Step 17
Your meringue cookies are now baked and wonderfully crispy!
Step 18
Immediately transfer the hot meringue cookies from the baking sheet to a cooling rack to cool down. Leaving them on the hot pan can make them lose their crispiness.
Step 19
Take the refrigerated meringue batter, pipe it onto a baking sheet as before, and bake it using the same method. Making meringue cookies is straightforward but requires significant patience during the baking process!
Step 20
If the color of the first batch of cookies seems too light, you can add more pink food coloring to the remaining batter for a deeper pink hue. As you bake multiple batches, feel free to adjust the spacing on the baking sheet and the baking time to achieve your desired texture and color. (Tip: Having a larger oven or multiple baking sheets is very helpful when baking large quantities.)
Step 21
Meringue cookies make excellent gifts when packaged prettily in clear cellophane bags and tied with a ribbon. (Important Tip: If meringue batter is stored in the refrigerator for too long, it can become watery and lose its structure. Therefore, it’s best to make only the amount of batter you plan to bake immediately.)
Step 22
Aren’t these first homemade meringue cookies looking lovely? You can do it too! *^^*
Step 23
Making sweet and crispy meringue cookies is surprisingly simple! While the baking requires patience, the delicious results are well worth the wait. Package them beautifully to share sweet moments with your loved ones!
