Do you ever find yourself with left over egg whites and you’re usure what you can make with them? I recently encountered this after making Angel Wings (Favorki) pastry dessert. Why not take advantage of this and make delicious meringue cookies? These cookies are easy to make and taste fantastic. Follow my simple recipe below to easily create these airy and sweet confections.
What Are Meringues?
Meringue is a dessert made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar. It’s often associated with French, Swiss, and Italian cuisine. In Poland these sweets are commonly known as bezy. You can also add a binding agent such as salt, cornstarch or gelatin to the eggs. If you add powdered sugar to the uncooked meringue it then becomes a pavlova. In order to make a perfect meringue you need to beat the eggs until they form a stiff peak. Meringues can be flavoured with vanilla, almond, or coconut but be careful if using an extract as an excess of fat from the oil may inhibit the egg whites from forming a foam. I opted to use cocoa and espresso powder to make a batch of flavoured meringues.
Meringue Cookies Ingredients
- 4 egg whites
- 200 gr sugar
- a pinch of salt
- 1 teaspoon of cocoa (optional)
- 1 teaspoon of espresso powder (optional)
Makes about 200 gr. or 70 meringues
Meringue Cookies Baking Directions
Whisk egg whites with the pinch of salt until stiff peaks form. Keep whisking while adding sugar a little at a time.
Once the egg whites are well beaten and the sugar is fully absorbed, move the mixture into a sleeve or an icing syringe. You can also use a spoon to form the meringues if you don’t have a sleeve or icing syringe.
If you want to make plain meringues and flavoured ones as well separate the mixture in half and add cocoa with espresso to one half and incorporate well.
Squeeze out the mixture into desired forms on 2 baking trays lined with parchment paper leaving some room in between meringues.
Preheat oven to 230 °F (110 °C). Bake meringues for about 60-100 min. or until they are dry inside. Pro Tip: if you really want to achieve that uniform crispness when cooking meringues at home bake them at a low temperature of approx. 180–200 °F (82–93 °C) for an extended period of up to two hours.
Once baked take meringues out of the oven and place the trays on a flat surface to cool down.
That’s it. This is how easy this recipe is!!! Now you can enjoy your freshly baked meringue cookies and share them with your loved ones.
Let me know what you think of this recipe and whether you tired making meringue cookies at home! For more pics of these & other desserts check out my Instagram.
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