Meringue cookies

Some desserts are so easy to make but they have small details that need attention. Meringue cookies belong to this category.

While the process is so easy ... these cookies can turn yellow instead of the lovely white color, might not be properly cooked and so end up not crispy as they should, or even after baking to keep the egg smell. I've made these cookies several times and didn't face a disaster, apart from some cracks. But this time I had to be extra careful. I made them for the christening of Hara's daughter to asked me to. So, you understand that I was anxious for the result and had to do my best so the outcome would be satisfying.

Here in Greece, meringue cookies usually are sold in white colour but occasionaly you can find pink ones, green or blue. Long time ago, while surfing in the internet, I saw the Festive Meringue Cookies of Gert. I loved the idea of the three-colored meringues and I proposed to make ours pink and white . And so I made . They turned out gorgeous .. so cheerful and of course delicious . The photos in today's post is the test I did with red food coloring . Once I have the photos from the christening I will share them with you.

As I said, the small meringue cookies are generally easy to make ... just pay a little attention to :

* The bowl and whisk that you'll use should be completely dry, because any trace of moisture will note let meringue rise.

* The sugar should be beaten very well to prevent its hardening in baking . To check if sugar has been disolved, rub a tiny amount of meringue between the forefinger and thumb . If you feel no sugar you're ok, otherwise continue beating for 1-2 more minutes.

* The meringues should be baked at very low temperature and for a long time so as not to turn yellow.

* Do not open the oven during the first 60 minutes.

* The meringues are ready when are easily released from the parchment paper. If you pay attention on the above, you will make wonderful meringue cookies.

Note ... when you put the parchment paper in the baking tray , just put a dot of meringue between the pan and the paper ( the four corners) . This will help meringues stay in place while baking as they are so light and the fan of the oven might remove them.

Once completely cool, you can keep them in an airtight container for 6-7 days.

Good luck

 
 

Ingredients : 

 
  • 3 egg whites (90 gr)
  • 150 γgr caster sugar
  • 1/4 tsp cream of tartar
  • 1/4 tsp vanila extract
  • food colouring
 

Preparation : 

 
  1. Preheat oven at 95C.
  2. If you use crystallized sugar, blend for 30 seconds to get a finer result.
  3. In a stand mixer's bowl beat egg whites at medium speed.
  4. When foaming, add cream of tartar and continue beating for 1 more minute.
  5. Add sugar in spoonfuls and increase speed at medium-high.
  6. Beat till meringue increases in volume, gets shinny and form stiff peaks that stay at place.
  7. Add the vanila and when absorbed, meringue is ready.
  8. Line a baking tray with parchment paper.
  9. Prepare the pastry bag with a star pipe.
  10. With a thin paint brush get a bit of the food colour and paint three stripes inside the pastry bag.
  11. Fill the pastry bag with meringue.
  12. Pipe star meringues on the parchment paper. Size as desired.
  13. Bake for 1 1/2 hour.
  14. Turn oven off and let meringue cookies to cool completely in the oven, with the door halfway open.
 
 

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