Most cookie recipes, like our butter cookies recipe brought to you before, call for three main ingredients, which are wheat flour, sugar and fat of some sort. However, meringue cookies require neither flour nor fat, especially fat. Any presence of fat will destroy your meringues. Why is that? That is because meringue cookies are made mainly from beaten egg whites and sugar. Fat will make the air cells formed in the beaten egg whites collapsed, and you cannot whip the fat-contaminated egg whites to stiff or even firm condition. You can discover some chemistry facts about meringue cookies here.
You may wonder why I am taking about meringue cookies? Actually, I am going to present to you a basic meringue cookies recipe. With this recipe you will make the most popular French type of meringue cookies – those are sweet, crunchy and so delicate which you can enjoy them as what they are or use the meringue batter as topping or filling for other cakes or pies. Now please read through the instructions before you start making the meringue cookies.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Category: Cookies
- Method: Baking
- 2 egg whites
- 2g salt
- 3g cream of tartar
- 130g ultra-fine sugar
- 3 drops of blue food color
- 3 drops of orange food color
- 3 drops of pink food color
Step 1: Separating the egg white
To make meringue cookies, as mentioned above, only the egg whites are needed, therefore, you should separate the egg whites as carefully as possible, using any method that you master. The following is our method:
- Crack open the eggs, one at a time, into a dry and grease-free mixing bowl, try not to break the egg yolks.
- Use a wooden spoon, big enough for one egg yolk, to take away one egg yolk at a time.
Step 2: Making the meringue batter
This step usually takes around 15 minutes or less. One important note is that, once you start your mixer, constantly whisking is necessary to make perfect meringue batter. The following instructions will walk you through this step.
- Place the mixer’s beaters into the egg white and start it on a low to medium speed for the egg white to get foamy.
- While whisking the egg white, put in the salt and then the cream of tartar. Cream of tartar is an acid to help stabilize the egg white – which means to help create firm peaks. To learn more about this ingredient please read here.
- Add sugar in small batches into the mixing bowl while still running the mixer. This is very important to make sure all sugar is dissolved so that you can get a perfect batter for your meringue cookies. For this purpose, you should use ultra-fine sugar because it is dissolved more easily. If you cannot find this type of sugar, use a grinder, which is usually a part of your blender, to grind the sugar as finely as possible.
- Increase the mixer speed to high speed and whip until stiff peak forms when you lift the mixer off the batter, which means the batter is ready for piping. Otherwise, keep whipping it for a little longer.
Step 3: Piping the batter
In this meringue cookies recipe, you will use 3 food colors to make the meringue cookies colorful. They are blue, orange and pink. If you don’t like these colors, choose the ones of your taste instead then follow the below steps to pipe the batter.
- Line your cookie sheet with non-stick parchment paper to avoid sticking from the sugary meringue batter.
- Divide the batter into four parts. Transfer three fourths of the batter into three separate bowls and color them blue, orange and pink respectively. Reserve the remaining batter to make white meringue cookies.
- Place the colored batter parts into a piping bag, one part at a time and don’t mix them.
- Attach a large star piping tip to the piping bag and pipe the batter into round or water drop shapes on the lining parchment paper. Space the drops evenly as demonstrated in the pictures below. You will see the drops with three colors coming out from the piping tip.
- Pipe the white batter the same way as above.
Step 4: Baking and storing the cookies
- Place the baking sheet into the oven and bake at 100 degree C for 1 hour. You should not shorten this baking time by increasing the oven temperature because it takes time for the meringue cookies to dry themselves under low heat.
- After baking time, let the meringue cookies sit in the oven for 2 more hours or until the oven completely cool. This will help dry the cookies better and keep them longer.
- Remove the meringue cookies from the oven and store them in airtight containers at cool places. If you do like that you can keep them for around 1 week. Also remember that meringue cookies get soggy easily, so don’t ever refrigerate them.
I am sure that the kids in your family will love a dessert treat with these sweet, crispy, and delicate meringue cookies, especially when each bite melts in their mouth – just like my kids.
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