Adorable Mini Meringue Cookies Recipe
Cute & Cheerful Strawberry Flavored Mini Meringue Cookies
Introducing a recipe for mini meringue cookies made with the French meringue method, resulting in extra crispiness and sweetness! Their charming small size, lovely pink color, and intense strawberry aroma are truly captivating. Feel free to experiment with other food colorings or flavorings instead of strawberry, or enjoy them without any coloring for a simple yet delicious treat. Using a hand mixer is perfectly fine, and a larger whisk can make the process even easier. Vanilla extract enhances the flavor but is not strictly necessary, so feel free to make them your way!
Ingredients
- 1 egg white (approx. 30-35g)
- 4-5 Tbsp sugar (approx. 50-60g)
- 1 drop vanilla extract (optional)
- 1 tsp food coloring (strawberry flavor or desired color)
Cooking Instructions
Step 1
First, carefully separate 1 egg white into a clean bowl. Ensure no yolk mixes with the white, and that the bowl is completely free of water or grease, as this is crucial for successful meringue. Gently whisk the egg white with a whisk to create a light froth. (This step helps the meringue whip up better.)
Step 2
Once the egg white starts to form a light foam, add 1 tablespoon of sugar and continue whisking. Whisk until you feel the sugar dissolving, and once it’s almost fully dissolved, add another tablespoon of sugar and repeat.
Step 3
Continue this process 1 to 3 more times, adding a total of 4-5 tablespoons of sugar in increments while whisking. Whip until the meringue becomes a glossy, firm white color and the sugar is completely dissolved. You’ll know it’s ready when you can turn the bowl upside down without the meringue sliding out.
Step 4
A reliable test for properly whipped meringue is to lift the whisk; the meringue should form stiff peaks that don’t curl over, or alternatively, turn the bowl upside down – the meringue should stay firmly in place. If you prefer to speed things up, a hand mixer works wonderfully for this.
Step 5
Now, add 1 drop of vanilla extract (optional) and your desired food coloring. Gently fold these into the meringue until well combined. If you’re aiming for a strawberry flavor, consider using a strawberry-flavored food coloring or a tiny amount of strawberry powder.
Step 6
Transfer the prepared meringue into a piping bag fitted with a tip. Line a baking sheet with parchment paper, and pipe small, round shapes, about 1 cm in size, onto the parchment. Piping them small is recommended, as larger cookies may be difficult to bake through completely.
Step 7
Place the piped meringue cookies into an un-preheated oven. Bake at 100°C (212°F) for approximately 20 minutes. The baking time may vary depending on your oven, so bake until the surface of the meringue cookies is dry and slightly firm to the touch.
Step 8
Once baked, remove the meringue cookies from the oven and let them cool completely on a wire rack. Your crispy and sweet meringue cookies are ready to be enjoyed! This recipe uses one egg white, but if you wish to make a larger batch, you can easily double or triple it by separating 2 or more eggs and following the same steps. Enjoy your delicious creation!
