I have been trying to learn new techniques these days and meringue was one from this list of Todos. Thus decided to make meringue cookies. Also, I am enjoying mixing food and art together as both of these are very close to my heart. I had to do something dramatic with this cookie. Added blueberry swirls on top and the result you see – each cookie has turn into a piece of art itself.
If you have a sweet tooth, you will love this cookie as meringue is nothing but egg whites and sugar beaten together. But these are feather light and melt in the mouth cookies.
Lot of things can go wrong such as humid weather can prolong the baking time, the moisture in the sauce could prolong the cooking time, opening of the oven door multiple times to check on the cookies could crack the cookies, make sure your bowl, whisker are clean and free of dirt and so on. So when you make these follow all the tips and techniques to the tee.
For me, I followed everything but baked these on a humid day I suppose and I had to go out and the cookies were not set yet. I had to turn the oven off and go. With that, the cookies became crispy but they got sunk and cracked. Nonetheless, they look and taste good.
You can serve these with dark chocolate or coffee ice cream or gelato to offset the sweetness.
The blueberry sauce can be replaced with any other fruit sauce you like.
- 3 egg whites, at room temperature ( If using liquid egg white use 1 egg = 2 tbsp egg white)
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¾ cup sugar – fine
- 3 tablespoons blueberry syrup
Blueberry sauce Ingredients
- 1 cup of fresh blueberries
- ½ cup sugar
- 1 cup water
Blueberry sauce – In a pan mix everything and bring to boil. Simmer and cook until the sauce begins to thicken. Cool down and strain.
For cookie, I followed the wonderful instructions from Stephanie Jaworski of Joy of Baking. Love the way she explains every small detail.
Essentially this is what I did.
Heat oven to 225 degree F.
With my hand mixer, beat egg whites just until foamy.
add a pinch of cream of tartar or salt( yes whole 1/2 tsp) – helps to stabilize the meringue and helps reach volume.
Now beat again on medium speed until you get soft peaks – peaks that don’t stand on their own, they fall over.
Keep beating and add sugar gradually – mix on medium to medium high – add sugar slowly spoon by spoon until you have stiff shiny peaks. If you add sugar all at once, the meringue won’t have the chance to foam up nicely.
Keep scraping down the sides in between and keep beating until nice stiff shiny peaks are formed.
Test – Take a little and test in between fingers and if you feel sugar, or you feel the meringue is not smooth, beat it little longer.
Another test – turn the bowl of meringue upside down and count till 10. If the mix doesn’t fall down, you know you are close to done.
On a baking pan add parchment paper and shape cookies of whatever shape you desire.
Bake for 1 hr and 1/2 or just until they are pale.. outside nice and crisp. You may need more or less time depending on the humidity, oven temp etc.
You know they are done when you lift them and they come off easily from the parchment paper. Turn off the over but put them back in over and keep the over door open a little. Can leave them there overnight to cool down.