Meringue Cookies
These light and airy meringue cookies are a mouthwatering dessert for your kids. These sweet meringue cookies melt in your mouth, with a touch of almonds. So try this out
These light and airy meringue cookies are a mouthwatering dessert for your kids. These sweet meringue cookies melt in your mouth, with a touch of almonds. So try this out and let me know how it turns out!
Meringue Cookies
Traditionally, meringue cookies are made from whipped egg whites and superfine sugar, and occasionally an acidic ingredient cream of tartar. Here are all the tips and tricks you need to whip up perfectly light and airy meringue. For egg: You can easily separate the egg whites while they are cold. Once separated cover the egg whites and let them come to room temperature for minimum 30 minutes. To ensure the egg whites reach maximum volume, keep the cleaned mixing bowl and the wire whisk in the freezer for at least 15 to 30 mins.
Superfine sugar also makes the best meringue cookies because it dissolves easily and quickly in the egg whites. If you don’t have the superfine sugar, simply place 3/4 cup of white sugar in the food processor and process until very fine for 30 to 60 seconds.
Cream of tartar also helps to stabilize the egg whites and allows them to reach high volume.
While baking the meringue cookies, rotate the baking sheet from front to back about halfway through to ensure even baking. Finally, don’t open the oven door during the first half of the baking time because it will prevent cracking of the meringue cookies. Bake the meringues for 1&1/2 to 1&3/4 hours or until they will release easily from the parchment paper and they are pale in color and fairly crisp. Then turn off the oven, open the door a crack, and leave the meringue in the oven itself for several hours or overnight. The meringues can be covered and stored at room temperature for several days.
Notes: You can also fold half of the almond powder in the meringue by using a rubber spatula and then sprinkle the remaining over the meringue cookies.
You may also like Saffron Cookies Shortbread Cookies and Chocolate Chip Cookies.
Meringue Cookies 2018-03-16 04:03:04
These light and airy meringue cookies are a mouthwatering dessert for your kids. These sweet meringue cookies melt in your mouth, with a touch of almonds. Print
Ingredients
- 3 large egg whites (90 grams)
- 1/4 tsp cream of tartar (optional)
- 3/4 cup powdered sugar
- 1/2 tsp vanilla essence
- 30g almonds Instructions
- Preheat oven to 200 degrees C. then line a baking sheet with parchment paper.
- Soak the almonds in hot water for 5 to 10 mins.
- Wash it with cold water because it will help you to peel off skin easily.
- Pat dry with kitchen tissue and then place almonds in a blender and grind until a coarse powder.
- In the bowl of your electric stand mixer, with the whisk attachment, beat the egg whites until foamy, on low speed.
- Add cream of tartar and continue to beat until soft peaks form.
- Then add powdered sugar little by little, continue to beat, on medium-high speed, until very stiff peaks form.
- Beat in vanilla essence.
- Transfer the meringue to a pastry bag fitted with a 1/2 inch tip.
- Pipe 2 to 2&1/2 inch rounds of meringue in rows on the prepared baking sheet.
- Sprinkle the powdered almonds on top of the cookies.
- Bake the meringues for 1&1/2 to 1&3/4 hours or until they will release easily from the parchment paper and they are pale in color and fairly crisp.
- Then turn off the oven, open the door a crack, and leave the meringue in the oven itself for several hours or overnight. By Santhi therese The Indian Claypot https://theindianclaypot.com/
Meringue Cookies
Serves 1
Preheat oven: 200 degrees C
Soak almonds: 5-10 mins
Bake meringues: 1&1/2 to 1&3/4 hours
Leave in oven: several hours or overnight
Ingredients
- 3 large (90 grams) Egg whites
- 1/4 tsp (optional) Cream of tartar
- 3/4 cup Powdered sugar
- 1/2 tsp Vanilla essence
- 30g Almonds
Instructions
- Preheat oven to 200 degrees C. then line a baking sheet with parchment paper.
- Soak the almonds in hot water for 5 to 10 mins.
- Wash it with cold water because it will help you to peel off skin easily.
- Pat dry with kitchen tissue and then place almonds in a blender and grind until a coarse powder.
- In the bowl of your electric stand mixer, with the whisk attachment, beat the egg whites until foamy, on low speed.
- Add cream of tartar and continue to beat until soft peaks form.
- Then add powdered sugar little by little, continue to beat, on medium-high speed, until very stiff peaks form.
- Beat in vanilla essence.
- Transfer the meringue to a pastry bag fitted with a 1/2 inch tip.
- Pipe 2 to 2&1/2 inch rounds of meringue in rows on the prepared baking sheet.
- Sprinkle the powdered almonds on top of the cookies.
- Bake the meringues for 1&1/2 to 1&3/4 hours or until they will release easily from the parchment paper and they are pale in color and fairly crisp.
- Then turn off the oven, open the door a crack, and leave the meringue in the oven itself for several hours or overnight.
By Santhi Therese
The Indian Claypot
