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Meringue cookies are crispy on the skin and chewy on the within. The whipped egg white base simply melts in your mouth and tastes completely divine. They’re a gorgeous dessert for any event!

Cookies are the proper present should you ask me. They’re scrumptious they usually don’t muddle up your counters or your storage bins. They’re stuffed with love and are a considerate present, and I’ve by no means met a cookie I didn’t like! If you’re like me and love gift-able cookies, you’ve obtained to strive these crowd-pleasing Sugar Cookies, and these delicious Twix Thumbprint Cookies, and these excellent for the vacations Snowball Cookies.

Meringue cookies sitting on a blue plate with sprinkles on top.

Meringue Cookies Recipe

In case you have by no means made meringue, you will love this recipe! I offer you all the guidelines and tips for this recipe to end up completely. In case you have made meringue, it may need been to high a lemon meringue pie. This meringue may have a special texture as a result of you may be baking it within the oven. Meringue is generally egg whites which might be whipped till they get good and fluffy. You set them in a piping bag and pipe them into cute shapes, and bake them within the oven. The meringue is crunchy on the skin after which melts right into a mushy and chewy dessert. It’s so enjoyable to eat!

Should you add meals coloring or matcha powder, you may make them inexperienced and ideal for Christmas. You may add flavoring to them to make them chocolate, peppermint, or almond. I like making the cookies as a result of it is sort of a mini pavlova however rather less work to make. I like pavlova a lot, so these are nice to whip up once I don’t have the time to make one thing extra difficult!

Components

The substances for meringue cookies are so easy, so the standard of the substances will make a distinction within the style. Ensure you give your self time to separate the egg whites and allow them to come to room temperature earlier than utilizing them. You’ll have 6 egg yolks left over that aren’t wanted for this recipe, so it might be a good time to strive making a creme brulee too! You will discover the precise measurements beneath within the recipe card.

  • Granulated Sugar: Your common pantry sugar will work nice.
  • Egg Whites: You have to 6 egg whites for this recipe. It’s actually vital that you’ve ONLY egg whites, and no egg yolk will get into your meringue. If there may be any egg yolk, the eggs is not going to whip up and get fluffy. Ensure to go away your egg whites out at room temperature for a number of hours earlier than you propose on making your cookies.
  • Lemon Juice: Lemon juice provides slightly acid which helps the meringue to arrange properly. You need it to carry its form whenever you pipe it out, and lemon juice helps that occur. You may use cream of tartar or vinegar as an alternative.
  • Salt: Salt helps to chop down on the sweetness and brings extra taste out of the cookies.
  • Vanilla Extract: Vanilla extract helps to boost the flavors within the cookie and provides slightly vanilla taste in order that they don’t style like sugar.
Process photos showing egg whites in a bowl, them whipped into stiff peaks, and then them piped onto parchment paper.

Tips on how to Make Meringue Cookies

They’re really fairly easy to make. You do have to concentrate to particulars for this meringue cookie to end up proper, so comply with the directions! I’ve made them fairly a number of occasions, and I’ve given you all my suggestions and tips. I promise they’ll end up scrumptious and exquisite!

  1. Prep: Preheat the oven to 200℉ and line two baking sheets with parchment paper.
  2. Simmer: Add 1 inch of water to a medium saucepan and produce to a slight simmer.
  3. Whisk: In a heatproof bowl of a stand mixer, add the egg whites and sugar. Whisk collectively till mixed and place over the simmering water, making certain the bowl doesn’t contact the water.
  4. Whip: Whisk the egg whites and sugar consistently till the combination reaches 140℉. Take away from the warmth and match on the stand mixer with the whisk attachment. Whip till mushy peaks kind.
  5. Add Components and Whip: Add the lemon juice, salt, and vanilla extract. Whip till stiff peaks kind. The meringue will start to tug away from the edges of the bowl and when the whisk is eliminated, the height will stand straight up. This could take a great 10-Quarter-hour of whipping at excessive velocity.

Pipe and Bake

  1. Prep Piping Bag: Prep your piping luggage by becoming with a big star tip. Fastidiously spoon meringue into the piping bag and twist closed on the high, being cautious to not overfill the bag (fill ½-⅔ of the way in which full).
  2. Pipe: Pipe 4 small dots of meringue below the 4 corners of the parchment paper and press down. It will stop the parchment from blowing up and sticking to your meringue cookies as they bake. Pipe 2 inch rosettes onto the parchment, leaving about 1 inch between them. Sprinkle with sprinkles, if desired.
  3. Bake: Bake for 1-½ to 2 hours, till the outsides of the cookies are crisp to the contact. Flip off the oven and let the pan cool within the oven. As soon as the pan is totally cooled to the contact, take away from the oven.
  4. Cool and Retailer: Gently take away the cookies from the pan. Retailer in an hermetic container or serve instantly. Don’t refrigerate or depart uncovered in any other case you danger the meringue changing into cheesy and weeping.
Meringue cookies with colorful sprinkles on top sitting on top of parchment.

Ideas for Making Meringue Cookies

They could have a status for being onerous to make, however with a number of easy suggestions, you’ll make one of the best meringue cookies round! I like the flavour and texture of those cookies a lot. Your family and friends will love them too!

  • Don’t Boil Water: Maintain the water within the pan at just under simmering. Should you let the water boil, you danger cooking the egg whites and ending up with scrambled eggs as an alternative of the beginnings of meringue.
  • Use A Thermometer: When cooking the sugar and egg whites, use a thermometer to make sure the combination reaches 140℉. The sugar will likely be fully dissolved at that time and the meringue will likely be very secure for piping and baking.
  • Experiment with Designs: You possibly can select your design! I did the wheels to make it look easy and traditional, however you would make them any design you want. I made cute peppermint meringue lollipops that I piped on high of straws that have been all types of designs they usually turned out nice!

A zoomed out shot of the cookies on parchment paper with sprinkles.

Storing Meringue Cookies

Meringue cookies are finest eaten contemporary. They’ll get mushy and saggy if they aren’t saved the appropriate approach. Right here is the best way to retailer your cookies in order that they keep contemporary and crispy.

On the Counter: Retailer your peppermint meringue lollipops in an airtight container for as much as 2 weeks. Don’t depart uncovered or refrigerate because the meringue will start to weep and turn into very sticky and presumably soften.


  • Preheat the oven to 200℉ and line two baking sheets with parchment paper.

  • Add 1 inch of water to a medium saucepan and produce to a slight simmer.

  • In a heatproof bowl of a stand mixer, add the egg whites and sugar. Whisk collectively till mixed and place over the simmering water, making certain the bowl doesn’t contact the water.

  • Whisk the egg whites and sugar consistently till the combination reaches 140℉. Take away from the warmth and match on the stand mixer with the whisk attachment. Whip till mushy peaks kind.

  • Add the lemon juice, salt, and vanilla extract. Whip till stiff peaks kind. The meringue will start to tug away from the edges of the bowl and when the whisk is eliminated, the height will stand straight up. This could take a great 10-Quarter-hour of whipping at excessive velocity.

  • Prep your piping luggage by becoming with a big star tip. Fastidiously spoon meringue into the piping bag and twist closed on the high, being cautious to not overfill the bag (fill ½-⅔ of the way in which full).

  • Pipe 4 small dots of meringue below the 4 corners of the parchment paper and press down. It will stop the parchment from blowing up and sticking to your meringue cookies as they bake. Pipe 2 inch rosettes onto the parchment, leaving about 1 inch between them. Sprinkle with sprinkles, if desired.

  • Bake for 1-½ to 2 hours, till the outsides of the cookies are crisp to the contact. Flip off the oven and let the pan cool within the oven. As soon as the pan is totally cooled to the contact, take away from the oven.

  • Gently take away the cookies from the pan.. Retailer in an hermetic container or serve instantly. Don’t refrigerate or depart uncovered in any other case you danger the meringue changing into cheesy and weeping.



Serves: 40

Energy32kcal (2%)Carbohydrates8g (3%)Protein0.5g (1%)Fats0.03gSodium9mgPotassium8mgSugar8g (9%)Vitamin A0.002IUVitamin C0.01mgCalcium0.4mgIron0.01mg

All dietary data relies on third social gathering calculations and is simply an estimate. Every recipe and dietary worth will fluctuate relying on the manufacturers you utilize, measuring strategies and portion sizes per family.

Course Dessert

Delicacies American

Key phrase cookies, meringue cookies





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