Sweet Strawberry Meringue Cookies
Make Adorable Strawberry Meringue Cookies!
These strawberry meringue cookies are as beautiful as they are delicious, with a lovely pink hue from strawberry syrup. They offer a delightful crisp texture that melts in your mouth, making them a perfect treat for all ages. Learn how to create these delightful cookies easily!
Ingredients
- 2 egg whites
- 100g granulated sugar
- 1 tsp lemon juice
- A little strawberry syrup
Cooking Instructions
Step 1
First, carefully separate the egg whites from the yolks. Remember, for perfect meringues, absolutely no yolk, water, or any other impurities should get into the egg whites! Prepare only the clean egg whites.
Step 2
Place the separated egg whites in a clean bowl. Begin whisking with an electric mixer on a low speed until foamy. Gradually increase the speed and continue whisking until the mixture turns a soft, ivory color, forming soft peaks.
Step 3
Once you’ve reached the soft peak stage, add one-third of the 100g granulated sugar and 1 teaspoon of lemon juice. Continue whisking. The lemon juice helps stabilize the meringue and adds a subtle, refreshing flavor.
Step 4
Add the remaining sugar in two more additions, whisking well after each addition. Continue to whisk until you achieve stiff, glossy peaks. The meringue is ready when it holds its shape firmly and doesn’t slide out of an inverted bowl. Adding sugar gradually is key to a stable meringue.
Step 5
Before filling your piping bag, attach your desired piping tip. Then, using a small brush or spoon, gently paint thin stripes of strawberry syrup vertically along the inside walls of the piping bag. This will give your meringue cookies a beautiful swirled strawberry effect.
Step 6
Carefully spoon the prepared meringue mixture into the piping bag, ensuring it’s well-filled. Twist or seal the top of the bag securely to prevent the meringue from leaking out.
Step 7
Line a baking sheet with parchment paper. Holding the piping bag vertically, pipe the meringue mixture onto the parchment paper in your desired shapes and sizes. Leave a little space between each cookie as they may spread slightly.
Step 8
Bake in a preheated oven at 100°C (212°F) for approximately 45 to 50 minutes, or until the meringues are dry and crisp. Baking at a low temperature for an extended period allows them to dry out completely, achieving that signature crisp texture. Adjust the baking time based on your oven’s performance.
Step 9
Once baked, carefully remove the meringues from the oven and let them cool completely on the baking sheet. They are delicate when warm, so handle them gently once fully cooled. Your beautiful and delicious strawberry meringue cookies are now ready to be enjoyed! ^^
