Today, I am sharing a very basic recipe for meringue cookies. I finally decided to add it to my blog as this recipe will become a part of my other recipes, that I am going to share in the coming weeks. I love making these cookies for my friends as they are gluten-free and taste great. They also come in handy if I need to add some decorations on my cakes or desserts. I personally love crushing these cookies and sprinkle them over ice cream! Have you tried to do it?
Oh, I forgot to add that this recipe uses only 4 ingredients and is great if you have any leftover egg whites.
These cookies are actually easy to make. They are based on French meringue, which requires whisking egg whites to stiff peaks and then gradually adding sugar in small batches until sugar is fully incorporated and you end up with a thick glossy meringue. Please read the below tips that will help you to get the best results:
TIPS:
The texture of these cookies is crunchy on the outside and a little chewy in the inside. When it comes to flavor, yes, these cookies are very sweet. There is nothing else in these cookies apart from egg whites, sugar and pinch of salt and a food coloring.
If you wonder, how I have achieved these cool looking patterns on my cookies, I can tell you. I took a piping bag with a piping tip. Next I took a kebab stick, dipped it in a food coloring and smudged the color on one side or two sides inside my piping bag. This is it.
Meringue cookies last a long time. I would recommend storing them in an air-tight container at room temperature in a dark cupboard. Meringue hates moisture so any contact with damp environment will affect consistency of these cookies. Cookies will last a month. You can also freeze these cookies for up to 3 months.
If you are looking for more recipes for meringue cookies, I can recommend you the following:
Gluten-free almond and chocolate meringue cookies
You can find the best recipes for meringue cookies here on my blog
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
These meringue cookies are light, airy and taste sweet. Moreover, they are gluten-free and are great as snack or adding to your desserts. You only need 4 ingredients to make these beauties.
Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
Prepare large baking sheets lined with baking paper, set aside.
Before you start making meringues, make sure that the bowl you are using and other utensils are grease and moisture free. It is important. Otherwise meringue will not whip up.
Now, add egg whites to a big bowl and add salt. Start whipping on medium and then after 2 minutes increase speed to high. When meringue has stiff peaks start adding sugar, start with 1 tbsp. Wait for 30-40 seconds and then add the next one.
It is important to add sugar slowly and allow it to dissolve properly. If you add sugar to fast, meringue will be grainy and may deflate.
While your meringue is being made, prepare 5 different piping bags with 5 different piping nozzles and 5 different food colors.
Take a knife or a kebab stick, dip it into the container with food coloring and make few lines inside the bag. Be careful not to add too much food coloring as it can affect the meringue.
Divide your meringue into piping bags and pipe small and uniform meringues. make sure they are the same size so they dry evenly in the oven.
Preheat oven to 110C fan (230F) , place meringues in the oven and dry them for about 50-60 minutes. These cookies are small so you can check after 45 minutes if they are ready. I was drying 2 cookie sheets at once and had no issues. If you notice that your cookies are getting brown it means that your oven is too hot. Lower the temperature a little bit.
When cookies are ready, remove them from oven and let them cool completely on the baking sheets. This is important. Hot meringue will stick to the baking sheets and you will break cookies if you want to remove them straight away.
When cookies are completely cold, remove them from baking sheets and enjoy.