Best 2 French Meringue Cookies Recipes
French meringue cookies, also known as "meringues", are a classic French pastry originating from 17th century Italy. These delicate and airy cookies are characterized by their crisp outer shell and chewy, marshmallow-like center. French meringue cookies are a popular choice for special occasions or as a simple yet elegant treat. With just a few basic ingredients, you can create these delightful cookies at home. This step-by-step guide provides detailed instructions, helpful tips, and a reliable recipe to help you master the art of making perfect French meringue cookies.
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FRENCH MERINGUE COOKIES
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry and orange variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and salt on high speed until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine. Sift cocoa over meringue; gently fold so that streaks of cocoa remain.
- Using a 1/2-cup ice cream scoop, drop 6 balls of meringue onto a parchment-lined baking sheet, spacing about 3 inches apart. Bake until puffed and slightly cracked, 30 minutes. Turn off oven and let meringues stand at least 2 hours or up to overnight.
FRENCH MERINGUE COOKIES
If you want chocolate meringue cookies, gently fold in 2 ounces of finely chopped bittersweet chocolate at the end of step 2. The meringues may be soft right after coming out of the oven, but they will stiffen as they cool. If it's humid or rainy, you can minimize stickiness by allowing the meringues to cool in a turned-off oven for an additional hour (total of 2 hours cooking) without opening the door and then transferring immediately to an airtight container to seal. These can be kept in an airtight container for up to 2 weeks. Cooking time is inactive.
Provided by Scarlett516
Categories Dessert
Time 2h5m
Yield 48 small cookies
Number Of Ingredients 5
Steps:
- Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 225°F Line 2 baking sheets with parchment paper.
- Combine cornstarch and sugar in a small bowl.
- In a stand mixer with the whisk attachment, beat the egg whites, vanilla, and salt at high speed until very soft peaks start to form and the foam just starts to gain volume (peaks should slowly lose shape when whisk is removed) about 30-45 seconds.
- Reduce the mixer speed to low and slowly add the sugar mixture in a steady stream down the side of the mixer bowl. This process should take about 30 seconds.
- Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
- Turn the mixer back on to high speed and beat until glossy, stiff peaks have formed, about 30-45 seconds.
- Working quickly and carefully, put meringue mixture into a pastry bag fitted with 1/2" tip. Pipe the meringues into 1 1/4"-wide mounds about 1" high. Try to fit 6 rows of 4 meringues on each baking sheet.
- Bake for 30 minutes, then rotate pans front to back, top to bottom, and bake for 30 more minutes.
- Turn off the oven and allow the meringues to cool for at least 1 hour (or 2 if a humid or rainy day). Remove from oven and allow to cool to room temperature before serving (about 10 minutes).
Tips:
- Make sure your egg whites are at room temperature before you start. This will help them whip up more easily and give you a fluffier meringue.
- Whip the egg whites gradually, starting on low speed and increasing to high speed as they begin to foam. This will help prevent over-beating and ensure that you get a smooth, glossy meringue.
- Add the sugar slowly, one tablespoon at a time, while continuing to whip the egg whites. This will help prevent the meringue from becoming grainy.
- Continue whipping the meringue until it reaches stiff peaks. This means that when you lift the whisk out of the meringue, it should hold its shape and not fall back into the bowl.
- Use a piping bag fitted with a star tip to pipe the meringue onto the baking sheets. This will help you create evenly shaped cookies.
- Bake the cookies in a preheated oven at 200°F (93°C) for 1-2 hours, or until they are dry and crisp.
- Let the cookies cool completely on the baking sheets before storing them in an airtight container.
Conclusion:
These are just a few tips to help you make perfect French meringue cookies. With a little practice, you'll be able to impress your friends and family with these delicious and delicate treats. Enjoy!
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