Published: by Shadi HasanzadeNemati · This post may contain affiliate links .
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Easy meringue recipe that is indeed easy! Just follow a few tips and you will have delicious and crispy meringue cookies all the time!
I'm a big fan of easy cookies and these meringue cookies are one of the easiest! Some other easy cookies are maple oatmeal cookies, thumbprint cookies and no bake oatmeal peanut butter oatmeal cookies.
An easy meringue recipe that comes out perfect every time!
Meringues are just the cutest, aren't they? I love that crispy sound they make when I take a bite, and how they melt after that, making me so happy and satisfied. But you know what's even more satisfying? Knowing that the meringues you bake will come out of the oven perfectly every.single.time. For that, read through this easy crispy mini meringues post.
It did take me some time and tons of reading, trial and error to figure out the best meringue recipe. Guess what? They're not difficult at all. You just need to know what works for you.
Three things you should know before making perfect meringue cookies
First, oven: Make sure your oven has the correct temperature. It's always helpful to have an oven thermometer.
Second, egg whites: The older the eggs, the better. What I do is separate the eggs a couple of days before I want to make the meringues and keep the whites in a clean container with a lid for a couple of days in the fridge, then have them out of the fridge until they reach room temperature the day I want to make meringues.
Third, bowl: Your bowl should be clean, so clean and so dry. So should your electric mixer. A drop of water can affect things, so make sure everything is very dry.
How do you make easy meringue recipe?
Start mixing the egg whites on high speed and when they start getting foamy, add the sugar little by little and continue beating at the same time, until theyreach stiff peak. Now what I do at this time is that I hold the bowl upside down above my head for about 3 seconds, if it doesn't fall on my head, it means it's time to start piping.Adding a couple drops of lemon juice or vinegar will help your egg whites reach stiff peak faster and easier.
Once the egg whites reach stiff peak, transfer it into a piping bag with a star tip and start piping on a baking sheet lined with parchment paper. Bake the meringues in the oven at 200F until they're cooked. As meringue cookies are very sensitive, when you turn the oven off, don't take them out. Let them cool slowly in the oven for an hour or two.
How long should meringues be cooked for?
I usually turn the oven off after 45 minutes and let them cool down after that in the oven.
Try these easy crispy mini meringues with different colors and enjoy the prettiness! I drew some colorful lines inside the pastry bag using a toothpick and then filled it with the egg white and sugar mixture. I also used color spray for the other ones. But you can color them however you like, imagination has no limits!
More Cookies:
Brown Sugar Pecan Cookies
Krumkake - Norwegian Cookies
Oatmeal Walnut Cookies
How do you know when meringue is done?
Meringue cookies are ready once they are set on the outside and you can lift them easily from the parchment paper.
Why does my meringue crack or collapse?
When meringue cookies cool too quickly, they crack. To prevent meringue from cracking cool them in the oven after they are cooked completely.
Step-by-Step Recipe
Easy Meringue Recipe From Scratch
Shadi HasanzadeNemati
These Easy Crispy Mini Meringues are indeed easy! Just a few notes and you will have delicious and crispy meringues all the time!
4.85 from 13 votes
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Prep Time 15 minutesmins
Cook Time 55 minutesmins
Total Time 1 hourhr10 minutesmins
Course Dessert
Cuisine American
Servings 40-60
Calories 110kcal
Ingredients
2egg whitesroom temperature
½cupgranulated sugar
2drops lemon juice
Food coloringoptional
Instructions
Preheat the oven to 200F. Line two baking sheets with parchment paper.
In a large bowl, using an electric mixer, beat the eggs until frothy.
Add the sugar and lemon juice gradually to the egg whites while mixing. Mix until they reach stiff peak and they don't drip if you turn the bowl upside down. About 10 - 12 minutes. (Don't be scared)
Using an open star tip and a pastry bag, pipe the meringues on the baking sheets, bake in the oven for 45 - 55 minutes until set. Turn off the oven.
Let the meringues cool in the oven for two hours.
Nutrition
Calories: 110kcal
Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
Don't overbeat egg whites. (Overbeaten egg whites will look hard, lumpy or dry). When whipping egg whites, always start your mixer on low medium-low to medium speed. Beat them until foamy and increase the speed to medium-high and then to high.
This is the most common and easiest to make of the meringues and is known as an 'uncooked' meringue. Egg whites are whisked until soft peaks form. The sugar is then gradually whisked in, a large spoonful at a time, until fully incorporated and it has dissolved.
Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.
If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.
How it's Made: The simplest, lightest, and least stable of the three is a French Meringue. Egg whites are whipped with granulated sugar until stiff, without heating the mixture. This meringue type is always baked and has a wonderfully crisp exterior and a chewy interior.
There are three basic types of meringue: French, Swiss, and Italian. While they all use egg whites as the primary ingredient, each style has its unique preparation method that affects its texture and taste.
Two common types of meringue are French and Swiss. The main ingredients are the same, but the techniques are varied, resulting in differences of texture, stability and best uses in desserts. Read on and watch our video to learn how to make French and Swiss meringues.
Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.
It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.
Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.
Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.
After the cream of tartar is added increase the mixer speed to medium. When you start to see tracks form you can start adding your sugar - a little bit at a time. Once all the sugar is added increase the mixer speed to high. Keep beating until stiff peaks form.
If the peaks are too soft when you add sugar, the meringue mixture risks being sloppy and will never thicken. A word of warning though: if you whisk past the stiff peak stage, the proteins will start to break up, making a watery mess that can't be saved.
Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.
I start on speed 2 of the KitchenAid (low speed) for about 30 seconds, then I increase to speed 4 (medium-low) and whip for another 2 minutes or so, and I finish whipping the meringue on speed 6 (medium) until done, which can take another 10 minutes or so.
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