Meringue is a light, airy cookie with a crisp exterior. They are one of my favorite cookies, but can be tricky to bake. The oven temperature needs to be just right or the cookies will turn a little brown. Fortunately, they will still be delicious if this happens.
Meringue has 2 main ingredients: egg whites and sugar. The final step is to add a pinch of salt. Three ingredients is all it takes to make these delicious cookies.
The first step is to whip up the egg whites in your stand mixer, until they become glossy and opaque. It is important to ensure your bowl and whisk are free from grease and moisture before starting. Once you are sure they are dry, I like to add a little lemon juice in the bowl. Then whip your egg whites till they are white and glossy.
Next, add the sugar one spoon at a time while you continue to whisk on medium. Give the sugar a chance to dissolve into the egg white mixture. After all the sugar is added, whisk it until stiff peaks begin to form in the mixture, and it does not fold back in on itself.
Transfer the meringue mixture into a piping bag. Placing the piping bag into a drinking glass will make the process easier and limit the mess made. Fold the ends of the bag over the top of the glass and scoop in the mixture. See picture below.
Cut off the small tip of the piping bag and you are ready to pipe! You can pipe your meringue pretty close to each other on the parchment lined baking sheet. They don’t spread out while baking and you need to bake all your cookies at the same time. So pay attention to the spacing when you begin so that you can be sure to fit them all on the one tray.
Meringue gets baked in the oven on a low temperature. As I have mentioned in other recipes, every oven is different, so the temperature may vary for you. Mine turned out a little golden, but I prefer them more white. Since this was the first time making them in this oven, I will lower the oven temperature next time and have incorporated the correction in this recipe. After the baking time is done, turn off the oven without opening the door, allowing them to cool completely in the oven. They are ready to eat once they are fully cooled.
Another cookie recipe can be also found on my site. Click here.
- 3 Egg whites
- Pinch Salt
- 1 Cup Cane sugar (200 gram)
- Check that you stand mixer bowl and whisk are dry and grease free. Add your whites and whisk with a pinch of salt until they are glossy and smooth.
- With mixer on medium, add one spoon at a time of the sugar to your egg white mixture. Continue whipping the mixture until it forms stiff peaks. The sugar should be completely dissolved.
- Transfer your mixture into a piping bag. Cut off the end and pipe the cookies onto your parchment lined baking sheet.
- Bake in a preheated oven of 275 Farhenheit for 30 minutes. Turn the oven off when done, and do not open the oven door. Let them cool with the oven door closed 2-4 hours.