Happy Mother’s Day! And what better way to celebrate this occasion than to have your mom be a sensory panelist for your baked goods?This is Ricelessasian temporarily taking over the writing portion of the blog because Matchachoco was busy with schoolwork.
For a Mother’s Day post, I decided to bake meringue cookies because of their elegant appearance…perfect for the occasion! They are also simple to make and require only a few basic ingredients: sugar, egg whites, and cream of tartar. A ‘PLUS’ about these treats is that they’re fat-free. But if you’re a huge fan of fatty deliciousness, fear not, because it’s also a very flexible recipe. You can top them with nuts, fold cocoa powder in the meringue mixture, add chocolate chips, etc. 🙂
I really enjoyed making these treats and I hope you will enjoy them as much as I did.
A note about the recipe: Do not use liquid egg whites. I once tried the recipe with liquid egg whites and the meringue did not turn out as fluffy as I wanted it to be. You will not be able to pipe the meringue into swirls if you do not reach a fluffy meringue consistency.
Meringue Cookies (makes about 20-25 medium size pieces)
I used Joy of Baking as a reference for the recipe.
2 egg whites
1/2 cup white sugar
1/4 tsp cream of tartar
Any flavoured extract such as lemon, raspberry, almond, vanilla etc. (I used vanilla extract)
Food colouring (optional)
- Preheat the oven to 200 degrees F.
- In a bowl, beat egg whites with an electric beater until it becomes foamy. Once foamy, add the cream of tartar and continue to beat.
- Gradually add sugar while beating the meringue, about 1 tablespoon at a time. Do not add the sugar all at once as it will deflate your meringue. Continue beating, until your meringue has reached stiff peaks and smooth to the touch. Add flavoured extract and food colouring.
- Pipe the meringue into a baking sheet topped with parchment paper.
- Bake for about 1.5 – 2 hours. It depends on the portion size of each cookie and the humidity in your kitchen.
- After baking, leave the meringue cookies in the oven with the oven door slightly open for an hour or more. Store the meringue cookies in a resealable plastic bag. This will prevent the meringue from being sticky to the touch.
TIP: If you don’t have a piping bag, you can use a resealable plastic bag (make sure it’s the thick ‘freezer’ bag type) with one of the corners cut off. When I use different colours for the meringue, I always use the same piping bag. Not only does it save on piping bags, but it also gives me a gradient effect whenever I change colours.
P.S. In case you’re wondering why there’s only one whisk attached to my electric mixer, it’s because I broke the other one. 😦
..And that, boys and girls, is why you should soften your butter at room temperature properly.