Cloud-like meringue cookies. Drop by teaspoonful on a cookie sheet covered with parchment paper. Meringue cookies are a true marvel and your friends will be so impressed when you put out a lovely platter of these cloud-like, airy confections. There is a trick to making meringue cookies. They are a bit temperamental, depending on the humidity in the air, so it is best not to try and make them on a hot summer day. Easy meringue cookies recipe, homemade with simple ingredients.
A classic Christmas cookie that's delicate, light, airy cloud-like and packed with vanilla flavor.
Meringues are very fun and festive whether you enjoy them as pie topping or in the form of cookies.
These cookies are a great addition to holiday parties and birthday parties or even cookie exchanges just like my Jam Thumbprints.
You can cook Cloud-like meringue cookies using 4 ingredients and 9 steps. Here is how you cook it.
Ingredients of Cloud-like meringue cookies
- It's 6 of egg whites.
- Prepare 1 1/2 tsp of cream of tartar (or lemon juice if you don't have it).
- It's 1 1/2 tsp of vanilla extract.
- You need 340 g of caster (or granulated) sugar.
This is one of my favorite cookies to make (and eat!). I love the soft white color of them and their pretty cloud-like shape. These cookies are great for any occasion but they are perfect for wedding showers, baby showers, brunches with girlfriends, or a cute gift for a neighbor or friend. Meringue cookies are surprisingly easy to make.
Cloud-like meringue cookies step by step
- Clean your bowl thoroughly with lemon juice! The last thing you want in there is fat so the meringue can't cling to the sides and grow. Wipe it all down until everywhere is coated. Don't worry, your meringue won't be lemony..
- Preheat your oven to 90C. On low with the whisk attachment, lightly whisk your eggs. When it's foamy, add your cream if tartar..
- When it has grown in size a bit more, but still just foamy, start, slowly streaming the sugar into it. This is painfully slow but worth the wait. Roughly 1tbsp at a time, let it fall gently into the bowl. After all your sugar has gone in, whip on high for five minutes..
- You know you are ready when, if you just take a bit off with your clean fingers, and rub it between your forefinger and thumb, you don't feel any grains. If this isn't the case, whip for another five minutes and check again. And another five minutes after that if you need. You really want to make sure there are no grains, otherwise your meringues won't look so pretty. Once a velvety consistency, you are ready..
- Into a piping bag with a tip of choice, I like round tips, open star tips and closed star tips most. They give beautiful, but simplistic, meringues that are pleasing to the eye and cook well. You could try and make meringue flowers if you have the tips, but I don't know how that will go..
- Once all your meringues are piped, around 1 1/2 cm apart, they go in the oven for 1 hour. If you have decided to make bigger ones, turn up the oven to 100C after the hour and cook for and extra 10 minutes..
- Take them out after however long and cool thoroughly, for around an hour... For soft insides! The small ones do go hard anyway, no matter how you treat it, but if you did a swirl for your meringues, then they should be soft for the rest of the day or maybe two..
- If you want crispy meringues, open the oven door and leave them alone for 2 whole hours. It seems like alot but this is just drying them out. After, let them cool on the baking sheet for another hour..
- To remove the meringues, shake the baking paper violently, but not flinging it about, there's a difference, and this should loosen the meringues. Gently push them off with one finger underneath, through the baking parchment, and your index finger and thumb just delicately tugging the base away from the parchment. This can take a while. When you are done, you have a beautiful bowl of delicious meringues. Enjoy!.
The secret to turn a few egg whites and some sugar into pillowy cookies is gentle, low heat baking. You want to set them without caramelizing the sugar. Lucky for us, that is just as easy to do as making the batter. So dig up your blankie, make. Bake, following the instructions from the meringue recipe.