Has anyone here made meringue cookies? I've been craving them all week. Little fluffy ones in pastel colors. I tried my hand at them last night for the first time and they were a flop. I used this simple recipe as posted on food.com for Lime Meringue cookies:
Prep Time: 20 mins
Total Time: 1 hr
- 1 Preheat oven to 250° (F) Cover 2 baking sheets with parchment or foil.
- 2 Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.
- Fold in lemon zest and vanilla.
- 4 Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
- 5 Bake until dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.
I admit I have never whipped egg whites before. I set my Mixmaster to '9' and went to town and got them to what I thought was soft peaks. Only as soon as I added in little bits of the sugar the egg foam deflated back to liquid. I think the problem was that I should have added some of the sugar in before I started beating and some as it was getting foamy, right? I also think I would have had better success if I had used cream of tartar which this recipe did not call for. Tonight I am going to try again. I am determined to get this right!
6 comments:
I do like the sound of those, but baking is not my forte, cooking yes, baking not so much!
Haven't made these but they sure look & sound delicious.
I think you definitely need to add the sugar a little at a time as your beat the egg whites - but don't ask me, I have never ever made a successful meringue! I hope your next batch are perfect - can't wait to see the pics!
Sarah xxx
Looks good but I have never made these cookies before. lol.
I have also never made these BUT i have made plenty of meringue on pie. I had the same problem when I first started making them on my banana cream pies. Try adding a 1/2 teaspoon of Cream of Tarter. I would add it when you are slowly adding the sugar. it is also really important that you are using a stand mixer, I don't know why but it is a pain in the butt if you don't. My last tip would be that you don't start adding the sugar till you have med-stiff peaks, and be patient, sometimes the peaks take 3-5 min to form. (hence the stand mixer!)
I'm no expert but give that a whirl!
In my experience, Wipe the glass bowl out with a little lime juice, because any grease in the mix will kill it. Same with the beaters.
Whisk the egg whites until they are as peaked as possible and add the sugar a spoonful at a time as it all goes shiny.
xx
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