Meringue Cookies
Light and airy confections with a crisp exterior and soft interior, perfect for any occasion.
Equipment
- Stand Mixer
- Piping bag
- Baking Sheets
- Silicone Baking Mats
Ingredients
- 90 g Pasteurized Egg Whites Or egg whites from three large eggs
- 180 g Caster or Granulated Sugar
- 1 teaspoon Vanilla Extract Or vanilla bean paste (optional)
- To taste Food Color Gels Optional
Instructions
- Preheat oven to 80°C (175°F) on fan setting or 100°C (210°F) on regular setting. Line two baking sheets with silicone baking mats.
- In a stand mixer bowl, combine egg whites and sugar. Place the bowl over a pot of simmering water and whisk lightly until sugar dissolves and mixture reaches 55°C (130°F).
- Transfer the bowl to the stand mixer and whip on maximum speed for 5-7 minutes until stiff peaks form.
- If using, add vanilla extract or paste at this stage.
- Transfer the whipped meringue into a piping bag fitted with a large star nozzle and pipe onto prepared baking sheets.
- Bake for approximately 60 minutes until dry to the touch and easily lifted from the silicone mats.
- Turn off the oven and let the meringues cool inside without opening the door.
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Notes
Store in an airtight container in a cool, dry place for up to a week.