Meringue Cookies

1. Preheat the Oven

For slow baking, set the oven to 90-100°C (195-210°F). This ensures that the meringues dry out and don’t turn brown. Line two baking trays with baking parchment.

2. Whip the Egg Whites

Place the egg whites in a clean mixing bowl. Begin beating at medium speed until soft peaks form (when the egg whites temporarily hold their shape but collapse). Gradually increase the speed to high and add the caster sugar a tablespoon at a time. Make sure the sugar is completely dissolved before adding the next spoonful. This process takes about 5-7 minutes.

Continue beating until the mixture forms stiff, glossy peaks (the meringue should not fall off the beater when you lift it).

3. Incorporate Icing Sugar

Sift the icing sugar in small amounts over the beaten egg whites. Using a rubber spatula, carefully fold the icing sugar into the meringue mixture. Be careful not to deflate the mixture. Fold until there are no sugar streaks left.

4. Shape the Meringue Cookies

Scoop the mixture onto the prepared baking tray, creating dollops, or pipe it into shapes using a piping bag.

5. Bake

Place one baking tray on the upper middle rack in the preheated oven and the other on the lower middle rack. This ensures better air circulation.

Bake for 1.5 to 2 hours (depending on size) until the Meringue Cookies are firm and can be easily removed from the baking parchment. Turn off the oven and let the meringues inside the oven cool completely. This prevents cracks.

6. Serve

Once cooled, serve the Meringue Cookies immediately or store in an airtight container at room temperature for up to 2 weeks.

Tips for Perfect Meringue Cookies

Here are some tips to make your Meringue Cookies even more delicious:

Fat-Free Bowl and Beaters: Make sure the bowl and beaters are clean, dry, and free of grease so that the egg whites are beaten properly. If necessary, wipe them with a paper towel soaked in a little vinegar or lemon juice.

Room Temperature Egg Whites: Room temperature egg whites whip better and produce more volume. Take the eggs out of the fridge 30 minutes before starting.

Thoroughly Separate the Egg Whites and Yolks: Any trace of egg yolk or fat can cause the egg whites to not whip properly. It’s best to separate the egg whites while the eggs are still cold.

Add Acid for Stability: During the soft peaking phase, add ¼ teaspoon of cream of tartar or a few drops of lemon juice or white vinegar to stabilise the meringue.

Variations

Here are some delicious variations you can try to put your own spin on the Meringue Cookies:

Flavoured Meringue Cookies: Add ½ teaspoon of vanilla extract once the meringue reaches stiff peaks. Alternatively, fold in finely grated lemon, lime, or orange zest.

Chocolate Swirl Meringue: Gently fold in 1-2 tablespoons of melted chocolate to create swirls.

Meringue Sandwiches: Use two small meringues for sandwich fillings, such as whipped cream, chocolate spread, or jam.

Related Recipes

For more sweet indulgence, check out these recipes:

White Cake

Chocolate Chip Cookies

Sprinkle Cookies

Conclusion

There you have it—a foolproof recipe for Meringue Cookies that are crispy on the outside and soft in the middle. Whether you enjoy them plain or enhance them with flavours and toppings, these sweet treats are sure to impress. Have fun baking!