Why you will love these Meringue Cookies
Meringue Cookies are light, crispy sweet treats prepared with just 5 ingredients! I prepared the Ghost Meringue Cookies using the French Meringue Technique, which I find the easiest to follow There are three different kinds of Meringue Cookies - Italian Meringue Cookies, French Meringue Cookies and Swiss Meringue Cookies. What I like to make are the French Meringue Cookies since these turns out super light and airy.
Learn about the different Meringue Cookies
Italian Meringue Cookies - Sugar syrup is gradually added to egg white while it is whisked to stiff peak. Then you shape and bake. French Meringue Cookies - These are the most popular ones not only for cookies but also can be used for souffle. Granulated sugar is added in interval and whisked until peak stiff is formed. It is then shaped and baked. Swiss Meringue Cookies - The texture of these meringue cookies are dense. White Sugar and egg whites are cooked in a bowl that is placed over a pot of simmering water. It is then whisked to form a stiff peak. It looks super fine and glossy compared to other two variety, but it also has a much denser texture. I started making Meringue Cookies several years back and seeing how much my son loves these, I got into the habit of it of making it every festive season. Last year, I had prepared a layered Halloween Cake and decorated it with these ghost Meringue Cookies.
Ingredient Notes:
You need just 4 ingredients: Egg whites: Meringue Cookies are prepared with egg whites and for vegan version, you can use Aquafaba. Pro Tip - It is always easy to separate eggs when it is cold out of the fridge. For fluffy, light meringue cookies, make sure you use room temperature egg whites. So separate the egg while it’s cold and leave at room temperature for a couple of hours. Cream of Tartar - It helps in creating volume and glossy texture of the meringue by stabilizing the tiny bubbles in egg whites. If you don’t have cream of tartar, you can use a tiny drop of lemon juice or white vinegar too. White Granulated Sugar - You add white granulated sugar little by little as you whisk the egg white to the right consistency. The sugar should dissolve as it whisks with egg white. Pinch of salt - You need a very tiny pinch of salt
Steps to Prepare the Cookies:
To prepare Meringue you need an electric whisk, either hand whisk or stand mixer. It is definitely possible to even whisk with hand, but you will need some really strong muscle for that. 3. Whisk at medium high speed until it looks frothy. 4. Now start adding 1 tablespoon white granulated sugar every 20 to 30 seconds and continue whisking at high speed. Adding sugar at an interval will make sure it dissolves properly. This is a key step for smooth grain-free meringue. 5. Keep whisking for 5 to 7 minutes or until it increases in volume, looks glossy and form a stiff peak. Rub a little bit of the batter between your fingers to feel the texture. It shouldn’t feel grainy. 6. Pour the meringue into a pipping bag and pipe it using a round tip. I keep all different wobbly shape to add variety. 7. Using black food color, draw the eyes and mouth. You can use candy edible eyes too. 8. Bake at a low heat for a long time for that perfect crispy texture.
Recipe Video
Key Tips to make the Meringue
Making Meringue Cookies perfectly does take some practice, and here are a few steps you want to follow.
Baking Tips:
Do not open the oven door in between baking and even after the times goes off, leave the door shut for another 1 hour. If you open the door in between baking time, the meringue will shrink down. If you open soon after baking time, it might crack. Once the baking and resting time is over, you will realize that the ghost meringue cookies comes out easy from the baking sheet, and it should feel super light. If it feels sticky, put it back and bake for some more time.
Making The Ghost Meringue Cookies
I like to pipe it wiggly and funny and then use a gel black color to dot the eye and make the mouth using a tooth pick. Watch the video to understand the step better. I love the fact that I don’t have to be perfect here. It should look funny cause that what makes the kid excited, so this wobbly meringue are welcoming with creepy smiles.
How to Store Meringue Cookies
Meringue Cookies should be stored in an airtight jar in the refrigerator. At high heat or humidity, it will lose it’s crisp texture and instead turn sticky and chewy.
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Rainbow Meringue Cookies Raspberry Eton Mess Pistachio Meringue Cake with Mascarpone Lemon Curd Frosting Fruit and Meringue Tart Halloween Layered Cake
