Meringue cookies

Today I shall share with you, the recipe for these cute little meringue cookies. These are crispy on the outside and literally melt in your mouth. The airy texture makes it a super light dessert.

The basic recipe remains the same, but you can change the colours and shape according to your preference. You can make beautiful rose swirls or a wreath of flowers, but I chose to make it look like poop because…..just because :p

Normally meringue cookies are made using eggs whites, but I don’t like wasting the yolk so I decided to go with meringue powder instead. The good part about using meringue powder is that you don’t have to worry about cooking the egg whites while dissolving the sugar over heat. Also, you don’t have to deal with the mess of separating the whites from the yolk.

After adding the colours separately, Fold all of them together.

These cookies can be made with egg whites as well, just use 3 egg whites and skip the water 🙂

Pipe em!

Let’s move on to the recipe 🙂

Ingredients

  • ½ cup sugar
  • 2 tblsp meringue powder
  • ½ cup warm water
  • ½ tblsp corn starch
  • 3 drops red gel food colour
  • 3 drops violet gel food colour
  • 3 drops blue gel food colour 

Instructions

  1. Preheat oven to 130C or 265F
  2. Mix the meringue powder with water
  3. Add sugar to the meringue powder/water mixture
  4. Fill 1/3 of a saucepan with water, place the mixing bowl with the sugar and meringue on it (or use a double broiler)
  5. Over medium heat, whisk the mixture until all the sugar is dissolved
  6. Remove from heat and transfer the meringue mixture to another bowl
  7. Whisk this until stiff peaks form
  8. Put the mixture in 3 separate bowls and mix in the food colour
  9. Next, put all the mixtures in one bowl and fold the mixture 5-6 times (so that you can still see strokes from the different colours)
  10. Transfer mixture to a piping bag and pipe them on to a silicone mat or parchment paper
  11. Bake for 50-60 minutes then allow it to cool in the oven for 20-30 minutes

Note: DO NOT open the oven door to check on the cookies, as this can cause it to crack.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

%d bloggers like this: