Why Make This Recipe
Meringue cookies are a delightful treat that brings a light and airy texture to your dessert table. They are sweet, crunchy, and can easily be customized with colors and flavors. Plus, they require just a few simple ingredients, making them a perfect recipe for bakers of all levels. They can be enjoyed on their own or used as a decorative topping for cakes and cupcakes.
How to Make Meringue Cookies
Ingredients:
- 4 large egg whites (about 120g)
- 1 cup caster sugar (200g)
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- Optional: Food coloring
Directions:
- Preheat your oven to 225°F (110°C).
- In a clean mixing bowl, beat the room-temperature egg whites until they’re frothy and full of life.
- Gradually sprinkle in the caster sugar while continuing to whip. Keep going until you achieve a glossy mixture with stiff peaks that stand tall.
- Now, gently fold in the vanilla extract and a pinch of salt using a spatula—this is where the magic happens!
- Pipe small circles onto lined baking sheets, making sure to leave a bit of space between each cookie so they can spread out a little.
- Pop them in the oven for about 1 to 1.5 hours. You want them to be dry and crisp but not browned. When the time’s up, turn off the oven and let the meringues cool inside for an hour.
- Finally, carefully peel them from the parchment paper and enjoy your delightful creation!
How to Serve Meringue Cookies
Meringue cookies are versatile and can be served in various ways. You can enjoy them plain, or you can pair them with fresh fruits, whipped cream, or even a scoop of ice cream. They are also great as a topping on desserts like pavlova or as a garnish for cakes. The addition of food coloring can make them even more festive for special occasions.
How to Store Meringue Cookies
To keep your meringue cookies fresh, store them in an airtight container at room temperature. They usually last for about 1 to 2 weeks if stored properly. Make sure the container is completely dry before placing the meringues inside to avoid any moisture, which can make them chewy.
Tips to Make Meringue Cookies
- Ensure your mixing bowl and beaters are clean and free from any grease. This helps the egg whites whip better.
- Use room-temperature egg whites for better volume and stability.
- Don’t rush the sugar addition; adding it gradually helps create a stable meringue.
- If you want colored meringues, add a couple of drops of food coloring at the end of the mixing process.
Variation
You can add different extracts like almond or lemon instead of vanilla for a unique flavor. You can also fold in finely chopped nuts or chocolate chips for extra texture.
FAQs
1. Why did my meringue not get stiff peaks?
This can happen if there is any grease or yolk in your egg whites. Make sure your bowl and beaters are clean and use fresh egg whites.
2. Can I make meringue cookies on a rainy day?
Humidity can affect meringue. If it’s very humid, it’s better to wait for a dry day to make meringue cookies.
3. Can I freeze meringue cookies?
Yes, you can freeze them. Place them in a single layer in an airtight container and freeze. Just make sure they are completely cooled and dry before freezing.