MERINGUE

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VANILLA MERINGUE COOKIES

These little meringue cookies are delicate and crisp and can be eaten all on their own or used to decorate a layer cake or cream tart. They also last in an airtight container for weeks.

YIELD: ABOUT 50 - 60 KISSES

PREP TIME: 10 minutes
COOK TIME 2 hours 30 minutes
TOTAL TIME 2 hours 40 minutes

 

INGREDIENTS

INGREDIENTS

  • 2 large egg whites, room temperature
  • 1/8 tsp cream of tartar
  • pinch of salt
  • 1 tsp vanilla extract or paste
  • 1/2 cup (100 gr) granulated sugar

    Meringue cookies are possibly one of the easiest cookies to make. All you have to do is make a simple meringue and pipe it and bake it at a low temperature until crisp and melt in your mouth. You can add any flavoring you like, but I like to highlight a high-quality vanilla extract. The cookies are delicious all on their own, but are also a beautiful topping for a layer cake.

INSTRUCTIONS

  1. PREP: Preheat the oven to 200 F (95 C). Line two sheet pans with parchment paper and set aside.

 

  1. MAKE THE MERINGUE: In a stand mixer fit with a whisk attachment add the egg whites, cream of tartar, salt, and vanilla. Mix on medium speed until the mixture is holding air and soft peaks form. Gradually start adding the sugar about 1 TBSP at a time, waiting about 15 seconds between each addition. Do not rush this part or your meringue will not be stable. Once all the sugar has been added, increase the speed to medium-high and beat until stiff peaks form. This usually take about 5 more minutes. The meringue should be glossy and not dry looking.

 

  1. PIPE: Transfer the meringue to a pastry bag fit with a star tip. Pipe kisses on the sheet pan. To do this, hold the pastry bag completely perpendicular (not on an angle) and hover about 1/2" off the pan. Give even pressure to start piping the kiss, then release the pressure and pull up.

 

  1. BAKE:Bake the meringues in the 200 F (95 C) oven for 75 minutes. Then shut the oven off and keep the door shut. Leave the meringue cookies in the off oven for about 75 minutes to completely dry out and crisp up.

 

  1. STORE:Store the completely cooled cookies in an airtight container at room temperature. They hold up well and will keep for about two weeks.

    STEP 1: WHIP THE EGG WHITES WITHOUT THE SUGAR

    In a stand mixer with the whip attachment, place the egg whites, cream of tartar, salt and vanilla in the bowl. Make sure that the bowl you are using is clean and free from oil. You want to begin by whipping on a medium speed which will allow the proteins to unravel and begin forming their network to trap the air bubbles. Mix until the mixture is holding air and soft peaks form.

    STEP 2: SLOWLY ADD THE SUGAR

    Once your whites have reached soft peaks, continue mixing on medium speed while adding the sugar in slowly. I add about 1 tablespoon at a time and wait about 15 seconds before the next addition. Not rushing this process is really key to making the mixture stable.

    STEP 3: WHIP TO STIFF PEAKS

    Once all the sugar has been added, increase the speed to medium-high and beat until stiff peaks form. This usually takes about 5 more minutes. The whites will look glossy and the whites should stand up straight with just a slight bend on the end. See the picture below for how the peaks should look

    STEP 4: PIPE THE COOKIES

    Transfer the meringue to a pastry bag fit with a star tip. 

    Pipe kisses on the sheet pan. To do this, hold the pastry bag completely perpendicular (not on an angle) and hover about 1/2″ off the pan. Give even pressure to start piping the kiss, then release the pressure and pull up.

    STEP 5: BAKE

    Bake the meringues in the 200 F (95 C) oven for 75 minutes. Then shut the oven off and keep the door shut. Leave the meringue cookies in the off oven for about 75 minutes to completely dry out and crisp up.