Meringue Cookies
These cookies are light and airy and ideal for Christmas gifting 🎄 🎅🏻
Meringue Cookies
1. Egg white-1
Salt-a pinch
Vinegar/Lemon juice-1/4 tsp
Vanilla/orange essence-1/4 tsp
Add all the above ingredients to a bowl then begin mixing on low speed using a stand mixer or hand beater and gradually increase the speed to high.
2.Granulated Sugar-1/4 cup
Once the egg white have frothed up you can begin slowly sprinkling in the sugar. This step makes a big difference in your final meringues so remember to take your time and add the sugar in gradually. You can add a teaspoon at a time and beat so that sugar gets dissolved easily.If you are using a beater,just powder the sugar and add for easy beating.
Your meringue is done when it’s thick and holds a nice peak.Check the meringue mixture in between your fingers to see whether all the sugar is dissolved.
If you are adding color to the meringue add a tiny amount of gel color with a skewer and whisk in .
Transfer this to piping bags attached with flower nozzles and pipe your meringues onto parchment papers and bake in a preheated oven at 110 C for 1 hour 15 minutes or until the cookies easily slide off the parchment paper and dried outside.
Turn off the oven and leave the cookies inside with the oven doors shut for another hour for the cookies to dry out .These Meringue cookies can be stored in airtight containers for two weeks.
Notes:
1.If you want a double shades,just apply another shade into the piping bags and then transfer the meringue mixture to it and pipe.
2. If you find your cookies have become soft and chewy,just pop them in oven at 110 C for 10-15 minutes to crisp up again.
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