Meringue kisses or cookies can be enjoyed on their own, or be used as decorations for desserts. They just need 2 ingredients – egg whites & sugar. Really light and airy, these are crisp on the outside and chewy in the centre.
I’ve seen multiple recipes online and tried one small batch today, but the sugar was just not dissolving! The hands were starting to ache with the hand mixer running for more than 10 minutes. I piped them and baked them anyway and they came out fine, but I wasn’t satisfied. Turning back to the internet, I found a recipe from Meringue girls where they heat the sugar a little before adding (their name itself exudes confidence 🙂 ) And it worked beautifully 🙂
I made these plain white for my Easter special lemon chick cupcakes, but you can line your piping bag with food colours to get creative 🙂 Pretty and fun.
Thumb rule – weigh your egg whites and use exactly double the amount of sugar. Add little at a time and beat it until you don’t feel any sugar when the meringue is rubbed between your fingers.
Depending on how big you pipe them and their shapes, this recipe will make 24-30 cookies.
2 egg-whites (mine weighed about 55g) at room temperature
110g (exactly double of egg whites) caster sugar
a pinch of salt
Food Colouring (optional)
1. Clean your bowl and beaters properly – I usually put some vinegar on a tissue paper and clean them. This is to ensure the meringue whips up properly.
2. On a baking sheet, put some parchment paper and spread the sugar. Bake it for about 5-6 minutes at 200C. Remove and let the oven cool down to 100C.
3. Add the egg whites and pinch of salt in the bowl. Starting with low speed, whip the egg whites until foamy. Increase the speed a little continue whisking until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.
4. Continue whisking, adding sugar 1 tablespoon at a time, ensuring it comes back to stiff peaks again before adding the next spoonful.
5. Whisk for 5-7 minutes until the sugar is dissolved – you can rub the mixture between your fingers and not feel any sugar particles.
6. Put some meringue on the baking tray and line it with parchment paper. It’ll help stick the paper to the tray.
7. Using a piping bag and nozzle of choice, pipe the meringue onto the parchment paper. If using colour, turn the piping bag inside out and paint on 4-5 stripes of food colouring. Roll the bag so the painted side is inside and carefully spoon in the meringue.
8. Bake it on 100C for 35-45 minutes until they come off the parchment paper easily. Shut off the oven and open the door slightly, let them cool completely. This will ensure the meringues don’t crack due to a sudden drop in temperature.
9. These can be stored in airtight containers for 15 days.
How cute do these Lemon Meringue ‘Chick’ Cupcakes look 🙂 🙂
Recipe inspired by Meringue Girls