Light as air, crunchy at first bite, melt in your mouth, and the perfect amount of sweetness snack. These gluten-free meringue cookies are easy to make and customized to fit any occasion.
Magic secret of meringue Cookies
When I was younger, I was always curious about the uniqueness of meringue cookies. It has more special things than other cookies. I always wondered why meringue cookies felt like popping up in the mouth, with kind of no texture inside. Mostly we find Meringue cookies put on the top of the birthday cake as a topping, or in ice cream with some fruits or chocolate, or as cookies in a jar.
Remember when you came to your friend’s birthday party, and she blew off the candle from the birthday cake with candy pink meringues toppings? From all parts of birthday cake, Topping always goes first either the fruits, the whipped creams, or the meringues topping.
So, where is the magic part of meringue? Well, for me it is mind-blowing how can a white egg change into a soft and suddenly magical disappear in your mouth? kind of the science conspiration because there was action-reaction. It turns out that the lemon juice or other acid makes the texture stays cool.
Let’s bring back the good nostalgic moment. Making meringue cookies is a nice option for desserts.
Type of Meringue
Who’s the first time had an idea for making meringue? it was probably an Italian Pastry Chef named Gasparini back then 1720 or 18th-century Switzerland. He prepared meringue to win the heart of Princess Maria, intentionally engaged to King Louis XV.
There are three types of meringue making in soft or hard form, they are;
- French Meringue: French meringue is the simplest of the three methods. It uses Fine white sugar and is beaten into room temperature egg whites until peaks are stiff and glossy. This is often used as a base for buttercream frostings.
- Italian Meringue: Italian meringue is created by boiling sugar syrup, and then whipping it into stiffly beaten egg whites until stiff and glossy. This creates a very stable soft meringue.
- Swiss Meringue: For Swiss meringue use a double boiler or bain Marie to warm Egg whites and sugar, then whip the mixture with an electric mixer into stiff, glossy peaks.
Making meringue cookies is a nice option for desserts. Besides, these are gluten-free snacks and also great snacks for topping your cake or for making lemon meringue pie. Meringues only require 5 ingredients to make. However, making meringues is tricky too, the room temperature and weather affect them. Humidity is one of the greatest nemesis of meringue cookies.
Meringues may be the perfect dessert, but they don’t have to look “perfect,”. They’ll taste great whether the texture is soft, hard, or in a messy form. By that time, I would fairly say that there are no failures in making meringue cookies. Eventually, You’re eating a cloud, after all. That’s the perfection and the magical part of meringue cookies. Let’s prepare to make these magical cute meringue cookies!
WHAT DO YOU NEED TO MAKE MERINGUE COOKIES?
- 2 Egg White – make sure the egg white in room temperature. because room temperature eggs permit air ready incorporated and make the mixture rise easily. and ready incorporated.
- ½ cup Granulated Sugar – Adding sugar to foamy egg whites creates a thick and glossy foam.
- 1 tbsp Juice Of Lemon – According to Larousse Gastronomique, the juice of lemon helps to make it “crisp on the outside, soft and sticky on the inside”.
- 1 tsp Food Colouring – to make your meringue colorful.
- 1/4 cup of Cornstarch – it helps by soaking up any liquid left in your meringue. Because we live in hot and humid town, the cornstarch is really helpful.
HOW TO MAKE MERINGUE COOKIES
Let’s start. first thing first, Preheat the oven to 356°F or 180°C. Separate the egg white and yolk, prepare in a small bowl before putting it into the mixer do it one by one. this way helps when the egg yolks break, you don’t have to start over. Beat white egg with a hand mixer at a high speed until soft peaks.
Next, Add sugar gradually, about 1 tbsp at a time. After the sugar is completely dissolved, keep stirring to make the sugar soft and smooth. you can try the trick by taking a small bit of the batter and rubbing it between your finger if it doesn’t feel gritty, then your sugar is ready to go. Then, Add lemon juice and beat again until the mixture is hard peaks and shiny.
Next, divide the fluff into ⅓ and ⅔. Combine ⅔ of fluff with food coloring until mixed thoroughly.
Transfer each color into a piping bag. Prepare a baking tray with parchment paper. Add a dot of the meringue mixture to the four corners between a baking tray and parchment paper.
lastly, pipe the meringue mixture into a baking sheet and bake for 1 hour.
After 1 hour of baking, let the meringue cookies sit in the oven until completely cold. if the meringue cookies are still chewy, you can add 15 minutes more for baking.
Enjoy the dessert!
- Make sure the bowl for making the mixture of meringue is clean and dry, Any moisture can ruin your meringues.
- add another small bowl to crack your eggs when separating the whites. This is important, Even a tiny bit of yolk can ruin your meringues, plus make sure the egg is at room temperature.
- the better sugar used is fine sugar for the smoother texture, when you used granulated sugar, add sugar gradually, one Tablespoon at a time, and give it a chance to dissolve before adding more.
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- 2 Egg White room temperature
- ½ cup Granulated Sugar
- 1 tbsp Juice Of Lemon
- 1 tsp Food Colouring
- 1/4 cup Cornstarch
Preheat oven to 356°F or 180°C.
Beat white egg with a hand mixer at a high speed until soft peaks. Gradually add sugar, about 1 tbsp at a time. Stirring after each addition until sugar is completely dissolved.
Add lemon juice and beat again until the mixture is hard peaks and shiny.
Add sifted cornstarch to the fluff and beat until fully combined.
Divide the fluff into ⅓ and ⅔. Combine ⅔ of fluff with food colouring until mix thoroughly.
Transfer each color into a piping bag.
Prepare a baking tray with parchment paper. Add a dot of meringue mixture to the four corners between a baking tray and parchment paper.
Pipe the meringue mixture into a baking sheet and bake for 1 hour.
After 1 hour of baking, let the meringue cookies sit on the oven until completely cold.
- When you separate the egg white and yolk, do it one by one into a small bowl before putting it in the mixer, this way when the egg yolks break, you don’t have to start over.
- 1/4 cup of cornstarch mixed with the mixture helps by soaking up any liquid left in your meringue. Because we live in hot and humid town, the cornstarch is really helpful.
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