Homemade Meringue Cookies: No Hand Mixer Needed!
Meringue Cookies Made by Hand Without a Mixer
Perfect for those without a hand mixer! This recipe guides you through making crispy, sweet meringue cookies by hand. Enjoy a delightful treat with a subtle strawberry flavor.
Meringue Cookie Ingredients- 2 large egg whites
- 115g granulated sugar
- 2 drops lemon juice (optional, helps remove eggy smell)
- 30g dried strawberry powder (optional, for strawberry flavor)
Cooking Instructions
Step 1
In a clean, dry bowl, separate 2 large egg whites. Whisk them lightly until just foamy. Be careful not to over-whisk at this stage.
Step 2
Prepare to add the 115g of granulated sugar in three additions. Add the first portion of sugar to the foamy egg whites and mix gently.
Step 3
When the mixture reaches a consistency where it slowly drips when the bowl is tilted, add the second portion of sugar and stir gently again. Avoid making it too stiff at this point.
Step 4
Add the remaining sugar and 2 drops of lemon juice. The lemon juice is optional but helps neutralize any eggy odor, resulting in a cleaner flavor. Continue to whisk vigorously and consistently until the meringue forms stiff peaks that hold their shape and don’t fall when the bowl is inverted. This step is crucial for the meringue’s volume and stability.
Step 5
After about 30 minutes of continuous whisking, you’ll notice the meringue becoming thick and glossy, starting to hold its shape. Take breaks if needed, but keep whisking!
Step 6
If you’d like to add a strawberry flavor, incorporate 30g of finely ground dried strawberry powder now. This step is optional; delicious meringue cookies can be made without it.
Step 7
Continue whisking for another 40 minutes or so. The meringue should now form firm peaks that stand straight up, and it will not slide off even when the bowl is turned upside down. Your meringue is now ready for shaping.
Step 8
Transfer the finished meringue into a piping bag. Secure the opening tightly to prevent any meringue from leaking out. If you don’t have a piping bag, a sturdy plastic bag with a corner snipped off can be used as a substitute.
Step 9
Pipe the meringue onto your baking sheets in your desired shapes. Bake in a preheated oven at 100°C (212°F) for approximately 80 minutes. Monitor the cookies and adjust baking time as needed to prevent them from browning too much. This recipe yields about 2 batches.
Step 10
Enjoy your delicious homemade meringue cookies! They melt-in-your-mouth delightful.
