I love meringue cookies. I love how they have the perfect crunch in the outside and the marshmallow type texture once you bite into it. In my mind, these are like very distant poor cousin of macarons 😜. So as long as I am procrastinating making macarons, I will make these adorable and to be honest not much difficult (specially if you compare with Macarons) meringue cookies.
So, let’s get into making it.
- 3 egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- A pinch of salt
- 1 tsp rose essence or Roohafza (or any other flavoring)
- A drop of food color (optional)
- Preheat the oven at 90C or 200F.
- Separate the egg whites from yolks. Be very careful at this stage as any presence of egg yolk in egg whites will not give you the consistency of meringue that you need.
- Take a large clean mixing bowl. Make sure that the bowl is completely clean and there’s no oil or fat residue. Add the egg whites, cream of tartar and salt.
- Now start mixing using a hand mixer or a stand mixer. Life is definitely much easier if you have a stand mixer. But even with a hand mixer you can achieve the best result. I know, because I don’t have a stand mixer.
- Beat it until the egg white becomes frothy.
- Then start adding the sugar. DO NOT DUMP THE SUGAR ALL AT ONCE. Start adding the sugar 1 tbsp at a time while beating. Once done adding the sugar beat it until the sugar is completely mixed in the batter and you don’t feel any sugar granule on your finger while checking.
- Then add the rose essence or Roohafza. You can add vanilla essence or any other flavor you want. I made Rose Meringue, hence rose essence. Beat it within the mixture till stiff peak is formed.
- Finally if using food color, add a drop of it and beat once more time until the color is mixed evenly.
- Now put them in a piping bag and pipe them on a baking tray lined with parchment paper. You should pipe it as soon as you are done beating or the meringue will loose consistency.
- Bake it at 90C/200F for an hour.
- Once done, let it sit in the oven itself, for 3-4 hours, preferably overnight. The meringue will become soft and sticky if not not cooled properly before taking out as it sucks the moisture from air.
- Once you have cooled them properly, store them in an airtight container. Do not put it in the fridge. Keep it in room temperature. Enjoy.