Sweet & Tangy Strawberry Meringue Cookies
Homemade Kids’ Snack! How to Make Crispy, Sweet, and Tangy Strawberry Meringue Cookies
Meringue cookies were incredibly popular for a while! I was thinking about a gift for a dear friend, and it reminded me of meringue cookies. Since I had strawberry yogurt powder at home, I decided to make these strawberry meringue cookies. The combination of melt-in-your-mouth meringue and strawberry is truly delightful.
Essential Ingredients
- 67g Egg Whites (approx. 2 large eggs)
- 67g Granulated Sugar (equal weight to egg whites)
- 3 Tbsp Strawberry Yogurt Powder
- 1 Tbsp Lemon Juice
Cooking Instructions
Step 1
First, carefully separate the egg whites from the yolks. Meringue cookies use only egg whites to create a light and airy texture. You can use the egg yolks for other recipes.
Step 2
Add 1 tablespoon of lemon juice to the separated egg whites. Lemon juice not only helps to eliminate any eggy smell but also plays a crucial role in making the meringue firmer and more stable.
Step 3
Now, let’s start whipping the meringue. Using a hand mixer or a whisk, begin beating the egg whites. Start on a medium-low speed for about 2-3 minutes until soft peaks form. Once foamy, increase the speed to a medium setting (around level 4) and continue whipping.
Step 4
When the egg whites start to form soft peaks as shown in the picture, gradually add about 1/3 of the sugar. It’s crucial to maintain a 1:1 weight ratio between the egg whites and sugar. If there isn’t enough sugar, it will be difficult to achieve firm meringue.
Step 5
After adding the sugar, continue whipping until the bubbles become smaller and finer, and the mixture turns white and glossy. Ensure you mix well to prevent clumping.
Step 6
Once the large bubbles disappear and the meringue looks white and fluffy, add the next 1/3 portion of the sugar.
Step 7
Continue whipping at a medium speed (level 4). At this stage, after the second addition of sugar, the meringue will become much smoother, shinier, and have a creamy texture, resembling frosting. Whip until it has a glossy sheen and forms stiff peaks.
Step 8
Finally, add the remaining sugar all at once and whip again at a medium speed (level 4) until the meringue is stiff and glossy.
Step 9
Your meringue is perfectly whipped when it has a glossy sheen and forms stiff peaks that stand straight when you lift the whisk. This ensures the cookies will hold their shape after baking.
Step 10
Add 3 tablespoons of strawberry yogurt powder to the completed meringue mixture.
Step 11
Gently fold the strawberry yogurt powder into the meringue. Whip on the lowest speed (level 1) for about 1 minute, just enough to evenly distribute the color and flavor. Be careful not to overmix, as this can deflate the meringue.
Step 12
You now have a beautifully pink, firm meringue batter with an even color and flavor, ready for piping. This consistency is perfect for creating nice shapes and ensures a good bake.
Step 13
Transfer the strawberry meringue batter into a piping bag. If you don’t have a piping bag, you can use a ziplock bag or a regular plastic bag by cutting off a small corner.
Step 14
Pipe bite-sized mounds of the meringue onto a baking sheet lined with parchment paper. Piping them slightly thicker will help prevent them from burning too quickly.
Step 15
Bake in a preheated oven at 194-212°F (90-100°C) for 90 to 120 minutes. Meringue cookies are meant to be baked at a low temperature for a long time to dry out and become crispy. Oven temperatures can vary, so monitor the cookies and adjust the baking time as needed. (Example: If your oven’s maximum temperature is 212°F/100°C, bake at 212°F/100°C for 120 minutes).
Step 16
Once perfectly baked and crispy, the meringue cookies should lift easily off the parchment paper with a light tap.
Step 17
Voila! Your delicious strawberry meringue cookies are ready. They make a wonderful gift when beautifully packaged and are a fantastic snack for kids!
