Crispy & Sweet Meringue Cookies (Beginner Friendly!)
Oven Meringue Cookies Recipe Using a Hand Whisk
I made these meringue cookies because I wanted to enjoy them myself! They are delightfully crispy and sweet.
Basic Ingredients- 1 Egg White
Sweetening Agents- 2 Tbsp Sugar (for incorporating into egg white)
- 1 Tsp Sugar (for stabilizing the meringue)
- 2 Tbsp Sugar (for incorporating into egg white)
- 1 Tsp Sugar (for stabilizing the meringue)
Cooking Instructions
Step 1
First, carefully separate the egg whites into a clean bowl. It’s crucial to ensure no egg yolk mixes in! (I couldn’t take a photo of separating the whites, but please be mindful to keep the yolks out.)
Step 2
Begin whipping the egg whites using a hand whisk or an electric mixer. Once the whites start to form a light foam, gradually add 2 tablespoons of sugar in 2-3 additions while continuing to whisk. Add the first tablespoon, and once the foam turns white and fluffy, add the remaining tablespoon and mix further. Finally, add the 1 teaspoon of sugar to make the meringue stiff.
Step 3
Here’s a simple way to check if your meringue is ready: Hold the whisk vertically and dip it into the meringue. If the meringue forms stiff peaks that stand straight like a bird’s beak, it’s a success! If the meringue is soft and runs like liquid, it means it needs more whisking, so keep going.
Step 4
Transfer the finished meringue into a piping bag. If you don’t have a piping bag, you can use a zip-top bag by cutting off a small corner. Pipe the meringue onto parchment paper-lined baking sheets in your desired shapes. Be careful not to pipe them too thickly, as they might not bake through completely. Aim for a moderate thickness.
Step 5
Place the piped meringues in a preheated oven set at 100°C (212°F) and bake slowly for about 50 minutes to 1 hour. The baking time may vary slightly depending on your oven, so keep an eye on them and adjust as needed.
Step 6
Once baked, carefully remove the meringue cookies. If they feel firm to the touch, they are ready! Let them cool completely, then store them in an airtight container to maintain their crispiness. If the cookies are still soft, return them to the oven for an additional 10-20 minutes. Enjoy your perfectly crisp meringue cookies!
