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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I’ve always wanted to try making meringues! This looks like a perfect way to try them.
Glad to hear you’re going to try making meringues! They’re so much fun to make and even better to taste 🙂
These look delicious! I’m definitely going to have to try these for myself! Thanks for posting 🙂
Thank you Danielle. Hope they turn out great for you!
oh Lord…! every time i decide to start a diet, i come across something tempting and delicious! Woman!! you just destroyed me LOL
Ha ha ha Niki! There’s no dieting in the summer!!! I hope you go and make these! They’re too delish to pass up!
Yummy yummy. I love this little sweet treat and the mocca twist sound appealing.
Oh yes, and it’s so easy to make!!!
I am in no way a baker, but these look fairly straight forward! I have not had ones with espresso in it but have tried Lemon before. Sounds great!
I don’t think you’d have trouble making them. Thanks for checking it out 🙂
Looks absolutely scrumptious ! I can’t wait to try this out.
They absolutely are. Hope you make them soon ❤️
These look really light and sweet 😀
They sure are. Thanks for checking out the recipe.
Great idea and a very tasty way to use up left overs. I love the way meringue just melts into your tongue!
Yes indeed Matt. I love it too! It’s so tasty.
These look delicious! I have to try the recipe. Thanks for sharing!
You’re very welcome. Hope you love it like I do.
These are really popular in Puerto Rico! I love the idea of infusing them with cocoa 🙂
Oh yeah? I didn’t know they were so popular in Puerto Rico. That’s great.
These look soooo delicious.. absolutely love macaroons and meringues
Oh yes me too ?. I’ve developed more of sweet tooth lately.