How To Make Meringue Cookies

Meringue cookies are a classic Christmas cookie. They’re light, fluffy, and absolutely delicious. In this blog post, we’ll show you how to make meringue cookies like a pro. We’ll also give you some tips on how to make them look their best. So, whether you’re a first-time baker or a seasoned pro, read on for the secrets to making perfect meringue cookies!

how to make meringue cookies

Materials needed

-1 egg white

-1/4 cup sugar

-1 teaspoon vanilla extract

-Pinch of cream of tartar

How to make meringue cookies in the microwave

1. Preheat the oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. In a clean, dry bowl, whisk together the egg white, sugar, vanilla extract, and cream of tartar until stiff peaks form.

3. Using a spoon or a piping bag, drop mounds of the meringue mixture onto the prepared baking sheet. Make sure to leave enough space between each mound, as they will spread during baking.

4. Bake for 1-1/2 hours, or until the meringues are crisp and dry. Let cool on the baking sheet before serving.

How to make meringue cookies without oven

You can also make meringue cookies without an oven! All you need is a stovetop and a pot or pan that is safe to use for cooking.

1. Fill a pot or pan with about 2 inches of water and bring to a simmer.

2. In a clean, dry bowl, whisk together the egg white, sugar, vanilla extract, and cream of tartar until stiff peaks form.

3. Using a spoon or a piping bag, drop mounds of the meringue mixture into the simmering water. Make sure to leave enough space between each mound, as they will spread during cooking.

4. Cook for about 2 minutes, or until the meringues are cooked through. Remove from the heat and let cool on a wire rack before serving.

To make French meringue cookies

Start by whisking together egg whites and sugar until stiff peaks form. Then, spoon the meringue mixture onto a baking sheet lined with parchment paper. Make sure to leave enough space between each mound, as they will spread during baking. Bake the cookies for 1-1/2 hours, or until they are crisp and dry. Let them cool on the baking sheet before serving.

, start by beating egg whites until they’re stiff. Then, gradually add sugar and continue to beat until the mixture is glossy and thick. Finally, fold in any desired flavorings (vanilla extract, almond extract, etc.).

To make Italian meringue cookies

Start by making a hot sugar syrup. Then, while whisking the egg whites, pour the hot sugar syrup in a slow and steady stream. Continue whisking until stiff peaks form. Spoon the meringue mixture onto a baking sheet lined with parchment paper. Make sure to leave enough space between each mound, as they will spread during baking. Bake the cookies for 1-1/2 hours, or until they are crisp and dry. Let them cool on the baking sheet before serving.

To make Italian meringue cookies, start by making a hot sugar syrup. Then, while the syrup is still hot, slowly pour it into stiffly beaten egg whites. Continue to beat the mixture until it’s glossy and thick. As with French meringue, you can fold in any desired flavorings at this point.

Once your meringue mixture is ready, it’s time to start baking! Preheat your oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper. Then, using a piping bag or a spoon, drop the meringue mixture onto the prepared baking sheet in small rounds.

Bake the cookies for about 2 hours, or until they’re dry and crisp. Let them cool completely on the baking sheet before removing them.

Tips

-For best results, use fresh egg whites. Room temperature egg whites will also work, but they may not produce as stiff of peaks.

-If your meringues are spreading too much during baking, try reducing the oven temperature to 175 degrees Fahrenheit.

-If you want your meringues to be extra crisp, bake them for 2 hours.

-For a festive touch, add a few drops of food coloring to the meringue mixture before spooning it onto the baking sheet. You can also top the meringues with sprinkles or other decorations before baking.

There are two types of meringue cookies:

French meringue and Italian meringue. French meringue is made with egg whites and sugar, while Italian meringue is made with hot sugar syrup and egg whites. Both types of cookies are delicious, but French meringue is a bit easier to make.

FAQs about how to make meringue cookies

What is meringue made of?

Meringue is typically made with egg whites and sugar. However, there are also variations that use hot sugar syrup instead of granulated sugar.

What is the difference between French and Italian meringue?

French meringue is made with egg whites and sugar, while Italian meringue is made with hot sugar syrup and egg whites.

How do you know when meringue is done?

Meringue is done when it is dry and crisp. You can test this by touch; the meringue should not be sticky to the touch.

Can I flavor my meringues?

Yes! You can add extracts, such as vanilla or almond, to the meringue mixture. You can also add food coloring, if desired.

Can I make meringue without a piping bag?

Yes, you can spoon the meringue mixture onto the baking sheet. However, using a piping bag will give you more consistent results.

What happens if I bake my meringues for too long?

If you bake your meringues for too long, they will be dry and crumbly.

What happens if I don’t beat the egg whites enough?

If you don’t beat the egg whites enough, your meringues will be runny and will not hold their shape.

What is a meringue cookie made of?

Meringue cookies are made with egg whites and sugar. The egg whites are whipped until they form stiff peaks, and then the sugar is added in and mixed until the mixture is glossy and thick. Finally, any desired flavorings (vanilla extract, almond extract, etc.) are folded in. The mixture is then spooned onto a baking sheet lined with parchment paper, and the cookies are baked until they are crisp and dry.

Should meringues be chewy or crunchy?

Meringues should be crisp and dry.

How do you store meringue cookies?

Meringue cookies can be stored in an airtight container at room temperature for up to 2 weeks.

How long do you whip meringue?

You should whip meringue until stiff peaks form. This usually takes about 5 minutes.

I hope this was helpful! If you have any other questions, please let me know.

Should you whisk meringue fast or slow?

You should whisk meringue slowly at first, and then increase the speed as the egg whites start to stiffen.

how to make meringue cookies without cream of tartar

If you don’t have cream of tartar, you can use another acid such as lemon juice or vinegar. However, the meringues will not be as stable and may not hold their shape as well. You can also add a little bit of cornstarch to the mixture to help stabilize it.

how to make meringue cookies with chocolate

To make chocolate meringue cookies, simply add some unsweetened cocoa powder to the egg white mixture. Start with 1 tablespoon and add more to taste. You can also drizzle melted chocolate over the cooled cookies, or dip them in chocolate. Let the chocolate harden before serving.

how to make meringue cookies with meringue powder

If you don’t have fresh eggs, you can use meringue powder. Simply follow the instructions on the package. You’ll need to use 2 tablespoons of meringue powder for every 1 egg white.

how to make meringue cookies without piping bag

If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off. Or, you can simply spoon the meringue mixture onto the baking sheet.

how to make meringue cookies chewy

To make chewy meringue cookies, simply reduce the baking time. Start with 30 minutes and check them every 5 minutes or so. The cookies are done when they’re dry to the touch but still a little bit soft in the center.

how to make meringue cookies crispy

Crispy meringue cookies are made by baking them for a longer period of time. Start with 1-1/2 hours and check them every 20 minutes or so. The cookies are done when they’re crisp all the way through.

how to make meringue cookies glossy

To make glossy meringue cookies, simply add a little bit of corn syrup or egg white powder to the mixture. Stir until combined and then proceed with the recipe as usual.

Conclusion

Now that you know how to make meringue cookies, put your skills to the test with this recipe! These cookies are light, fluffy, and full of vanilla flavor. They’re the perfect addition to any holiday cookie platter.

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