Hi all🙋🏻♀️…
Merry Christmas to all of you😍👏🏻
I tried meringue cookies 2-3 times. It used to crack everytime😞. This time it didn’t and finally I succeeded in making these gorgeous beauties 😍.
I just went through the points that we should take care while attempting these. There were many but the most prominent one was to be sure about the final mix that it should be completely creamy. Not a single grain of sugar should be there. Other points were regarding temperature, greasing your baking paper and yesss after they are baked, switch off the oven and leave the cookies inside oven for an hour. This point also should be noted very seriously.
I just made a very small batch of 1 egg white and 1/4 cup sugar which yielded 5 cookies in all. So lets go through the recipe:
RECIPE:
INGREDIENTS:
1 egg white at room temperature
1/8 tsp cream of tartar or lemon juice
1/4 cup sifted powdered sugar. I grinded and sifted twice
2 drops vanilla essence
1-2 drops of leaf green gel paste
METHOD:
Preheat oven at 160° c and line a baking tray with baking paper and grease well with oil.
Take egg whites in a bowl. Beat until frothy.
Add cream of tartar or lemon juice. Beat until soft peaks form.
Now start adding sugar but 1 tbsp at a time. Add the next spoon only the first one is melted well in meringue. Finish your sugar this way and you’ll get glossy, creamy and rich meringue at the end.
Now by using wilton closed star i.e 2D pipe rosettes from outside to inside giving the shape of tree on greased paper.
Transfer the tray into oven and bake on middle rack at 140° for 40 minutes.
As done, switch off the oven and let the cookies get cooled inside the oven for an hour.
Once cooled, take the tray out and transfer the cookies in an airtight canister.
Enjoy as it is or garnish on cakes, ice creams, etc.
I sifted icing sugar, some golden balls and red edible glitters to give the Christmassy effect.
KEEPCOOKING👍🏻
Leave A Comment