Crispy & Chewy Meringue Cookies: Perfect for Using Up Egg Whites!
Meringue Cookies – Using 1 Egg White (A Great Way to Use Leftover Whites)
After finishing a batch of Manju (a Japanese sweet bean paste confectionery) classes, I often find myself with leftover egg whites. Sometimes it’s one from using the yolk for the first time, another from brushing the top of a bread, and then one more from teaching Coconut Roche. Today, I’m going to use this leftover egg white to bake some irresistible meringue cookies! I’ve gone through phases of baking these obsessively, but there are always variables that can lead to unexpected results, making me wonder, ‘Why is this happening?’ However, as long as you can achieve a good meringue, they are easy to make, beautifully delicate, and so addictive! Let’s bake these sweet, melt-in-your-mouth meringue cookies together!
Meringue Cookie Ingredients- 1 large fresh egg white
- 35g granulated sugar
- 1 tsp vanilla extract
- 1 drop black food coloring
- 1/2 tsp apple essence
Cooking Instructions
Step 1
First, prepare the bowl for whipping the meringue. Lightly dampen a paper towel with vinegar and wipe the inside of the bowl very thinly and thoroughly. This step is optional, but it helps to remove any residual grease or moisture, ensuring a more stable meringue.
Step 2
Ensure your egg white is cold and place it in the prepared bowl. Begin whipping with a hand mixer on the lowest speed. Continue until the egg white turns opaque and soft peaks begin to form, showing a wavy pattern on the surface.
Step 3
Once larger waves start to appear, increase the mixer speed to medium. Gradually add the granulated sugar in three additions, waiting about 20-30 seconds between each addition. Whip until stiff, glossy peaks form. Adding sugar in stages is crucial for a stable meringue.
Step 4
As the meringue reaches its final stage, add the vanilla extract and one drop of black food coloring.
Step 5
Mix briefly with the hand mixer, just until the color is evenly incorporated and no streaks remain. (I sometimes use mint extract to cut through the sweetness or add a different flavor profile, but today I’ve opted for apple essence for a lovely fruity note. Feel free to experiment with other essences!)
Step 6
The meringue is ready when it forms stiff peaks that hold their shape and don’t curl over when the beater is lifted. Be careful not to overmix, as this can cause the meringue to weep.
Step 7
Prepare a piping bag by fitting it with your desired tip. Carefully spoon the meringue mixture into the piping bag. Avoid overfilling the bag.
Step 8
Pipe the meringue onto a baking sheet lined with parchment paper in your desired shapes. Bake in a preheated oven at 200°F (100°C) for about 1 hour. Once baked, turn off the oven, prop the oven door slightly ajar, and let the meringues sit in the cooling oven for another 40 minutes to 1 hour. This helps them dry out and become extra crispy. Once completely cooled, store them in an airtight container to prevent them from absorbing moisture.
