Crispy & Sweet! Italian Meringue Pretzel Meringue Cookies
Creating Salty-Sweet Pretzel Meringue Cookies Using the Italian Meringue Method
Meringue cookies made with the Italian meringue method offer a delightful texture, unlike the typical crumbly meringue cookies; they are wonderfully delicious. However, they tend to become sticky over time, and the process of boiling syrup can be a bit tedious. But for the sake of achieving a truly exquisite meringue, a little bit of effort is well worth it! The perfect balance of sweet meringue and salty pretzels creates an irresistibly addictive treat that’s hard to put down.
Meringue Dough- 110g egg whites
- 35g granulated sugar
- 160g granulated sugar
- 80g water
Cooking Instructions
Step 1
First, let’s prepare the syrup. In a saucepan, combine 80g of water and 160g of sugar. Place it over medium-low heat and bring it to a boil, aiming for a temperature of 110°C. Use a candy thermometer to accurately measure the temperature. Stir occasionally to prevent the sugar from burning as it dissolves and boils.
Step 2
Now, let’s get the meringue ready. Pour 110g of egg whites into a clean bowl. Begin whisking them with a hand mixer or a whisk to create foam. As foam starts to form, gradually add 35g of sugar in 2-3 additions while continuing to whip. Whip until you achieve stiff, glossy peaks. Adding all the sugar at once can prevent the meringue from reaching its full potential, so dividing it is crucial.
Step 3
Once the syrup reaches 110°C, carefully remove the saucepan from the heat. While the mixer is running on its highest speed, slowly and thinly stream the hot syrup into the egg white mixture. Continue whipping vigorously as you pour. The hot syrup cooks the egg whites, creating a stable and smooth meringue with a luxurious texture. Whipping rapidly during this step is key to preventing the meringue from collapsing.
Step 4
Check the meringue for stiffness. When you lift the whisk or beater, the meringue should form firm, upright peaks that hold their shape without drooping. If it’s too soft, the cookies might spread during baking. Ensure you whip until you achieve these firm peaks for the best results.
Step 5
Transfer the finished meringue into a piping bag. You can use any tip you prefer for your desired shape. Line baking sheets with parchment paper and pipe out the meringue cookies in your chosen size and shape. Leave a little space between each piped meringue to prevent them from sticking together as they bake.
Step 6
It’s time to add the pretzels! Gently place one pretzel cracker on top of each piped meringue. The salty crunch of the pretzel will beautifully complement the sweet, airy meringue, creating a delightful salty-sweet flavor profile.
Step 7
Finally, let’s bake! Place the baking sheets into a preheated oven at 110°C (225°F) and bake for approximately 60 minutes. Meringues need to be baked at a low temperature for an extended period to ensure they dry out completely and achieve a wonderfully crisp texture. Avoid opening the oven door frequently during baking. Once baked, allow the meringue cookies to cool completely inside the oven for an even crispier finish.
