Fit a pastry bag with a large star tip (or desired piping tip). Immediately spoon mounds of meringue onto the prepared baking sheet, about 2.5-inch in diameter (for piping or “kisses” shape, refer to above post). They should not be refrigerated or frozen because that exposes them to moisture and makes them loose their crispy texture. For perfectly shaped and even meringues, pipe the meringue using a pastry bag fitted with a round or star tip. The center is dry and light-crisp, with no chew, and with a mouthfeel that has the very most brief crunch and instantly dissolves, leaving no chew. do i need to swicth on the fan? I’m cooking on youtube and I’ve just uploaded a recipe for homemade lasagna, hope you will check it out! Then there is the resting time, I rested them both times for an hour with the oven door closed but I kept wondering if that is a bad idea because I could see the oven fogging up and thinking that the meringues soak that moisture up no? Hi Crystal, for crispy meringues, you’ll need to bake them for at least 3 hours. Hi Yvette, I haven’t tried meringue using store bought egg whites. These are just too pretty!! I have been in search of a perfect recipe for a few years now as previous ones just never had the right texture. It works so much better than a bag that is either only plastic - a bit slippery, or only fabric - the liquid from whipped cream for example starts leaching out the pores of the fabric and drip into what ever you are making. Raspberry ice cream recipe Apple pouffe recipe Buttermilk "cold bowl" recipe, 5 tips to getting the perfect Meringue cookies - with piping bag bonus tips, You might also be interested in these posts, Apple pouffe - 1 of 3 easy desserts to make with my vanilla egg base, Buttermilk 'cold bowl' dessert - 1 of 3 easy desserts to make with my vanilla egg base, 5 tips to getting the perfect Meringue cookies - with piping bag bonus tips is posted in the category. One piece is put into the piping bag and outside the piping bag you add the piping tip and then the second plastic piece it attaches over that and screws onto the first one to hold everything together tightly. I have read recipes saying 40 mins and some saying 3 hours so I tried times between those. Thank you so much! This post may contain affiliate links. Thank you! Simple. The mixing bowl and attachments have to be squeaky clean without a speck of grease because it’s the biggest culprit in causing beaten egg whites to deflate. Your recipe is just as I learned in my grandmother’s kitchen…cookies or shells…bake 190-200 degrees, turn off oven and leave them in oven all night…always beautiful, white, and delicious! Am I missing something here? Fold gently by hand until combined and smooth. It’s my Go To present that I bake every year for Christmas and give away a big plastic baggy. Use only egg whites. Made this recipe with my daughter who is an aspiring baker. They were baked at a very high temperature or they were over-baked. Hi Stephanie, the meringue should be piped or handled rather quickly, because if it sits for too long, it would become hard. These cookies are a great addition to holiday parties and birthday parties or even cookie exchanges just like my Jam Thumbprints Cookies and Chocolate Crinkle Cookies. I’m baking a cake and want to use the meringues for decorating and come out looking beautiful and tast amazing. https://www.thekitchn.com/how-to-pipe-buttercream-or-mer-139925 large cookies or 50-60 mini cookies (“kisses”), (100g/3.5 oz.) https://www.youtube.com/watch?v=rb7BAtQ_WqA. I have tried to make meringue kisses twice now and both times they just stayed gooey and never got crispy and they started to bleed both times in the oven. They can be piped close together because they don’t expand or spread during baking. Make sure to read all the tips below on how to make meringue perfectly. Can they be frozen? I am no mathematician but your recipe says 100g sugar and 90gr of icing sugar (is what we call powdered sugar in the UK). I, personally, don’t think the substitute works as well as cream of tartar and creates a slightly sticky meringue. Hi, Shiran! Thanks for sharing! Add sprinkles– Prior to baking, toss some sprinkles on top of these cookies to give them a pop of color. Whipping egg whites is crucial- They must have firm peaks. E.g. I bake all day when I’m doing this and line up the baggies for delivery on the table and buffet. I always use the top and bottom when baking. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. After being given plenty of time to slowly bake, finished meringue will be white, shiny, and smooth. Fill a piping bag with this mixture and attach a large decorating tip such as Tip # 1M (star tip) or Tip # 4B (French star tip) or Tip # 1A (Round tip). I’ll be making minis so would love to know your recommended baking time? TOp or bottom heat? I looooooove French meringues! Why did my meringue cookies deflate? The meringue is light and almost ash-like– that’s how delicate it is. Tip #1 After peaks are formed the first time around, sift in the other half of the powdered sugar, then whisk again until the sugar is mixed in and the whites are shiny. Optional: Color the mixture with gel coloring, if you like. Bake them in the oven at 300F for about 40-60 minutes. I usually bake the cookies at 200F/90C and they turn out white. I particularly love the shells with a fresh lemon juice pudding/filling! It was very difficult for me to keep them in the oven for 3 hours. I think that adds to the flavor, but if you don't like that, then turn the temperature even lower and cook for even longer. Use clear extract for pure white meringues. Hi Patricia, for minis the baking time will still be at least 2 hours (or even more), and then at least another hour in a turned off oven. You can make them any size or shape you want. I have baked meringue cookies for a good long while. Brilliant! Photographer. Let them cool in the oven for 1.5 hours. I’m obsessed with the way you styled them. * Percent Daily Values are based on a 2000 calorie diet. I suspect what made the difference in texture is the combination of powdered and granulated sugar where as in the past the recipes called for one or the other, not both. I’ve made Meringue Cookies that were soft in the center, even though they could be picked up off the parchment paper very easily. Since we bake a lot and love to make desserts, I have invested in a good set of piping bags that can be used over and over. Another reason could be contamination with fats/grease. Temperature will stay the same. I got some of it at Amazon: Piping bag, couplers< and tips. Thank you for the recipe, will definitely make again. 4 egg whites I would have never gotten them made if I had used the overnight technique. People who eat these meringues always ask me for the recipe! I will not do the food coloring! Make sure there are no egg yolks in there or it will ruin the meringue.Remember that there’s no harm in baking the meringues for a longer time, so if you don’t feel that they’re quite ready yet, continue letting them bake. A classic Christmas cookie that’s delicate, light, airy cloud-like and packed with vanilla flavor. Bake for about 2 hours … I usually bake the meringues in the middle or low part of the oven. If you go this route, you may want to consider using pasteurized egg whites unless you use very trustworthy eggs.