Valentine’s Day is in the corner, so I decided to make some treats for my friends and coworkers this year. And meringues cookies are probably the best gifts for anyone in any occasions. I went online and did some research on making perfect, crispy and gooey meringues cookies. They just need two simple ingredients – sugar and egg white. I did some trials before making an actual batch, and I want to share some tips with you all.
A perfect meringue should be crispy outside and gooey inside. I saw variations of recipes and methods, until I watched this YouTube video talking about the Meringue Girls. The traditional way of making french meringues is to first heat up the sugar in the oven, which makes the gooey texture inside. And the method turns out great, so make sure not to skip this step.
Tips for Perfect Meringues Cookies
- Recommend to make in bigger batches to prevent over-beating the egg whites.
- Make sure your mixing bowl and whisk are super clean and grease free. Recommend to use stainless steel or metal mixing bowls, as plastic ones are harder to wash off the grease.
- Make sure your egg whites don’t have traces of yolks in it. Recommend to use liquid egg white, which can be bought in Superstore or any supermarket, to eliminate any waste of yolks.
- Leave the egg whites at room temperature for about 30 minutes before use. Aged egg whites are easier to whip up and create a strong meringue with stiff peak.
- Once you put the sugar in the oven, at the same time start beating the egg whites to get stiff peaks.
- Make sure to use a timer because when the sugar only has 30 seconds left in the oven, you need to put your mixer at full speed.
- When you add the hot sugar, only add 1 teaspoon at a time.
- Recommend to use a silicon baking mat for easy piping and prevent the meringues to stick on the parchment paper.
- 400g Sugar or Superfine Sugar
- 200g Egg Whites
- 1/2 teaspoon Pure Vanilla Extract (optional)
- Your Choice of Food Coloring (optional)
- Preheat the oven to 200 °C or 392 °F.
- Put the sugar into ramekins or baking pans. Set aside.
- Warm the sugar in the preheated oven for 7 minutes. Make sure to use a timer.
- As soon as the sugar is in the oven, right away whisk the egg whites at low speed, allowing small stabilizing bubbles to form. Then increase the speed to medium to form stiff peaks.
- When the sugar has 30 seconds left in the oven, turn your mixer up to high speed.
- Take the sugar out of the oven. Turn the oven down to 100 °C or 212 °F.
- With your mixer on full speed, slowly add 1 teaspoon of the hot sugar into the beaten egg whites. Do not be tempted to add more than 1 teaspoon at a time.
- Once you have added all the sugar, continue to whisk at full speed until you get a smooth, stiff, and glossy mixture. Make sure all of the sugar is incorporated.
- [optional] Add 1/2 teaspoon of vanilla extract and use a spatula to mix until combined.
- [optional] Add 1 to 2 drops of food coloring and mix until combined. (I separated the mixture and used two drops of purple and two drops of blue for each mixture.)
- You will need a disposable piping bag and a piping tip. (I used a 1M open star piping tip for this recipe.) Place the piping tip in the bag and cut the tip off.
- Spoon the meringue mixture into the large piping bag.
- Place the silicone mat on the baking tray.
- Pipe out your meringues by keeping the bag tight and perpendicular to the baking tray. Squeeze and pull up.
- Bake for about 35 to 40 minutes or until the meringue bases come off the silicon mat clean.
Reference: Recipe from Passion for Baking