Crispy and Sweet Cracker Meringue Cookies
Crispy and Sweet Cracker Meringue Cookies
Bake with Confidence: A Step-by-Step Guide to Making Cracker Meringue Cookies at Home
Utilize leftover egg whites for a delightful homemade treat perfect for kids! This recipe guarantees success with Swiss meringue techniques, enhanced by the satisfying crunch of crackers. Learn the detailed tips and tricks for making these exceptionally crispy meringue cookies.
Meringue Cookie Ingredients- 67g egg whites (fresh)
- 85g granulated sugar (approximately 1.2 times the weight of egg whites)
- 1 box mini crackers (for the base)
- 1/2 Tbsp lemon juice (optional, helps stabilize meringue)
- 3-4 drops vanilla extract
Cooking Instructions
Step 1
First, line your baking sheet with parchment paper. Then, arrange the mini crackers closely together on the prepared sheet. This setup will help the meringue set firmly on top of the crackers as they bake.
Step 2
In a clean bowl, combine the 67g of egg whites and 85g of sugar. Ensure the egg whites are at room temperature, as they whip up much better when not cold.
Step 3
Gently whisk the egg whites and sugar together just until the sugar begins to dissolve. You don’t need to whip them significantly at this stage. Add 3-4 drops of vanilla extract for enhanced flavor and mix.
Step 4
Fill a small saucepan with water and bring it to a simmer over medium heat. Reduce the heat to low. Place the bowl with the egg white and sugar mixture over the saucepan (this is a double boiler or bain-marie). Stir continuously, ensuring the sugar dissolves completely. You should no longer feel any sugar granules when you rub the mixture between your fingers. The ideal temperature for the bowl is between 50-55°C (122-131°F). If you don’t have a thermometer, it should feel comfortably warm to the touch.
Step 5
Once the sugar is fully dissolved, carefully remove the bowl from the heat. Now, using a hand mixer or a stand mixer, begin whipping the mixture. Start on medium-low speed and gradually increase to medium-high. Whip until the meringue becomes thick, glossy, and holds stiff peaks. The sugar will be completely dissolved, creating a smooth, stable meringue.
Step 6
About halfway through the whipping process, add 1/2 tablespoon of lemon juice. Lemon juice acts as a stabilizer, helping to create a firmer meringue that holds its shape better. It also adds a subtle brightness that balances the sweetness. (This ingredient is optional.)
Step 7
Continue whipping until the meringue forms stiff peaks. When you lift the whisk or beaters, the meringue should stand up straight and pointed without collapsing. This indicates the meringue is properly stiff. Be careful not to over-whip, as this can cause the meringue to weep or become grainy.
Step 8
Transfer the finished meringue into a piping bag fitted with a round tip. Secure the opening of the piping bag to prevent any meringue from leaking out.
Step 9
Pipe the meringue onto the arranged mini crackers on your prepared baking sheet. Aim for an even distribution of meringue on each cracker. You can pipe them in swirls or dollops, creating a pretty presentation.
Step 10
Preheat your oven to 110°C (230°F). Bake the meringue cookies for approximately 90 to 110 minutes. The baking time may vary depending on the size of your meringues and your oven. Bake until the meringues are crisp on the outside and slightly chewy or completely dry inside. Avoid opening the oven door frequently during baking to maintain a stable temperature, ensuring perfectly crisp results.
