I was thinking of what dessert I would make next. I wanted something light, crisp, and portable for summertime. I thought about meringue cookies, and I knew it was the perfect decision. I began brainstorming and came up with my own personal recipe. I went ahead explaining what does what, and different types/ forms of meringue. I do not recommend baking these on a rainy day. Humidity is not helpful nor beneficial to meringue. I hope y'all enjoy!
Marvelous Meringue Cookies (French Meringue)
Total Time: 2 hr-2hr 15min. / Bake Time: 1 hr. 30min.-2 hr. / yields approximately 14 servings
Ingredients:
4 egg whites, room temp.
1/4 tsp. cream of tartar
small pinch of salt
1 c. powdered sugar, sifted
2/3 tsp. pure vanilla extract
1 tsp. cornstarch
Directions:
1. Preheat oven to 215°F convection bake. Line a baking sheet with parchment paper.
2. Mix egg whites on medium speed of mixer, until frothy.
3. Add cream of tartar and salt. Mix on medium high speed.
4. Slowly add the powdered sugar and cornstarch into the egg whites. Keep whisking until mixture glossy, and stiff peaks form when you dip your finger in the mixture, take it out, hold it upright, and the mixture doesn't pour off. It will stick up. Don't over mix.
5. GENTLY fold in pure vanilla extract. Don't over fold, or the eggs will collapse.
6. Either pipe, or scoop meringue onto baking tray 1 inch apart. Bake 1 hour 30 minutes-2 hours. To know if your meringue are done, lift one off of the tray. If it comes up perfectly, they are done. Turn the oven OFF. Leave the meringues in the oven with the door cracked open until completely cool. This dries them out. When cool take them out and enjoy!
Here are pictures and descriptions of each batch I tested:
Batch 1:
NO cornstarch
granulated sugar
baked 235 degrees; 1hr 50min (too hot!)
not on convection bake
flat
Batch 2:
NO cornstarch
powdered sugar
mix was not whipped to stiff peaks
dense
good baking temp (225) and time (1hr 30min)
not on convection bake
Batch 3:
NO cornstarch
powdered sugar
Baked 4 hours at 225(lol. There was water on the baking sheet)
TOO MUCH MOISTURE! This batch was so sticky! They wouldn't come off the tray!
not on convection bake
Batch 4:
YES cornstarch!
powdered sugar
Meringues were too big! Top browned while raw on the inside.
Baked at 225; not on convection bake
Batch 5:
I used a filter, and it make them look pink... oops!
YES cornstarch
powdered sugar
Baked 215, 1hr 43minutes
yes on convection bake
What Does What?: Meringue
EGG WHITES:
Egg whites give the meringue stability. Whipping eggs white incorporates air into them. This will make an airy meringue.
CREAM OF TARTAR:
Potassium bitartrate, or cream of tartar, is residue left in the barrels of wine making. It is acidic, and it adds sturdiness to the meringue.
SALT:
Salt enhances other ingredients/flavors in the meringue.
POWDERED SUGAR:
Powdered sugar adds sweetness too the meringue. It also adds a glossy finish to them.
CORNSTARCH:
Cornstarch absorbs any water that crept into your meringue mix. Definitely add it to your mix on a humid day.
PURE VANILLA EXTRACT:
Pure vanilla extract adds a wonderful vanilla flavor to your meringue.
Types of meringue:
1. Swiss Meringue
Dissolved sugar and egg whites beaten with an electric mixer.
Frostings
Pavlovas
Baked Alaska
Pie toppings
2. French Meringue
Adding powdered sugar to whipped egg whites until fluffy and glossy, then baking it.
My Marvelous Meringue Cookies are French Meringue.
Used for meringue cookies.
3. Italian Meringue
Slowly whipping hot sugary syrup into beaten egg whites.
Frosting
Mousses
Pie toppings
4. Vegan Meringue
Aquafaba mixed with vinegar and sugar. Aquafaba is the juice left in a can of chickpeas.
Baked into cookies
Frosting
Pie toppings
Make these your own! You can and many things to the top of your meringue! Coconut, pistachios, and so much more!
I hope y'all enjoyed this post! Stay tuned for more posts like this one!
Can I have some for Christmas?