Melt-in-Your-Mouth Meringue Cookies
Crispy and Delightful Meringue Cookies: An Easy Homemade Recipe
Bake these sweet and crispy meringue cookies that dissolve in your mouth! While they take a while to bake in the oven, the sense of accomplishment upon completion is immense. They also make for wonderful gifts! Imagine the joy your parents would feel receiving these homemade treats.
Ingredients- 90g Egg whites (approx. 3 large eggs)
- 150g Granulated sugar
- 9g Cornstarch (or potato starch, cake flour)
- A few drops of food coloring (optional)
Cooking Instructions
Step 1
Begin by gently whisking the egg whites in a bowl with a mixer on medium-low speed until they become frothy. You don’t need to whip them to stiff peaks at this stage; a light foam is sufficient.
Step 2
Gradually add the granulated sugar in 2-3 additions while whisking on high speed. Adding all the sugar at once can deflate the meringue, so it’s important to add it incrementally. Continue whisking until you achieve stiff, glossy peaks that hold their shape.
Step 3
Once the meringue is stiff, add a very small amount of your desired food coloring. Gently fold it in to incorporate. Be cautious not to add too much coloring, as it can affect the meringue’s stability. If you don’t have food coloring, you can omit it for beautiful white meringue cookies.
Step 4
Finally, add the cornstarch and gently fold it into the meringue using a spatula. Be careful not to deflate the airy mixture. The cornstarch helps stabilize the meringue and contributes to its crispiness. You can use cornstarch, potato starch, or even cake flour. Sifting the starch before adding will ensure it incorporates smoothly without lumps.
Step 5
Transfer the meringue mixture into a piping bag fitted with a piping tip. Using a star tip or round tip will help create attractive shapes for your cookies. Ensure the batter is not too runny, so the shapes hold well.
Step 6
Line a baking sheet with parchment paper. Pipe the meringue mixture onto the prepared baking sheet in your desired shapes and sizes. Leave ample space between each cookie to prevent them from sticking together as they bake. Feel free to pipe small flowers, swirls, or simple dots.
Step 7
Bake in a preheated oven at 100℃ (212°F) for approximately 1 hour. Meringue cookies require low heat and a long baking time to ensure they dry out completely and achieve a crispy texture. The baking time may vary depending on your oven, so monitor them and adjust as needed until the cookies are firm to the touch and dry inside.
Step 8
Once baked, allow the meringue cookies to cool completely inside the oven. This slow cooling process further enhances their crispiness. Store the cooled meringue cookies in an airtight container to maintain their crisp texture. Enjoy your delicious, melt-in-your-mouth meringue cookies!
