Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, cloud-like meringue cookies. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
These cookies are a must for Santa, we've been making them for years and everyone loves them. A few of my other favorite varieties of meringue cookies I like to make for the holidays are Sprinkle Dipped Meringues. Recipes like chocolate Swiss meringue buttercream, angel food cake, and coffee macarons.
Cloud-like meringue cookies is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Cloud-like meringue cookies is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook cloud-like meringue cookies using 4 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Cloud-like meringue cookies:
- Prepare 6 egg whites
- Make ready 1 1/2 tsp cream of tartar (or lemon juice if you don't have it)
- Prepare 1 1/2 tsp vanilla extract
- Get 340 g caster (or granulated) sugar
This is a Puerto Rican recipe. The meringues are as light as a cloud and not messy, you can make a lot of them, and they have a hint of lemon. These baked meringue cookies are crisp, sweet, & light as a cloud! Plus, lots of tips on how to make meringue that's stiff and fluffy as can be.
Steps to make Cloud-like meringue cookies:
- Clean your bowl thoroughly with lemon juice! The last thing you want in there is fat so the meringue can't cling to the sides and grow. Wipe it all down until everywhere is coated. Don't worry, your meringue won't be lemony.
- Preheat your oven to 90C. On low with the whisk attachment, lightly whisk your eggs. When it's foamy, add your cream if tartar.
- When it has grown in size a bit more, but still just foamy, start, slowly streaming the sugar into it. This is painfully slow but worth the wait. Roughly 1tbsp at a time, let it fall gently into the bowl. After all your sugar has gone in, whip on high for five minutes.
- You know you are ready when, if you just take a bit off with your clean fingers, and rub it between your forefinger and thumb, you don't feel any grains. If this isn't the case, whip for another five minutes and check again. And another five minutes after that if you need. You really want to make sure there are no grains, otherwise your meringues won't look so pretty. Once a velvety consistency, you are ready.
- Into a piping bag with a tip of choice, I like round tips, open star tips and closed star tips most. They give beautiful, but simplistic, meringues that are pleasing to the eye and cook well. You could try and make meringue flowers if you have the tips, but I don't know how that will go.
- Once all your meringues are piped, around 1 1/2 cm apart, they go in the oven for 1 hour. If you have decided to make bigger ones, turn up the oven to 100C after the hour and cook for and extra 10 minutes.
- Take them out after however long and cool thoroughly, for around an hour… For soft insides! The small ones do go hard anyway, no matter how you treat it, but if you did a swirl for your meringues, then they should be soft for the rest of the day or maybe two.
- If you want crispy meringues, open the oven door and leave them alone for 2 whole hours. It seems like alot but this is just drying them out. After, let them cool on the baking sheet for another hour.
- To remove the meringues, shake the baking paper violently, but not flinging it about, there's a difference, and this should loosen the meringues. Gently push them off with one finger underneath, through the baking parchment, and your index finger and thumb just delicately tugging the base away from the parchment. This can take a while. When you are done, you have a beautiful bowl of delicious meringues. Enjoy!
These cookies are like biting into little floral clouds. They are a cookie made from whipped eggs whites which makes the cookies light and airy. They are crisp on the outside and soft on the inside that seem to melt in your mouth. See more ideas about Meringue cookies, Meringue, Desserts. These cookies are just like a lemon meringue pie—without the pie!
So that’s going to wrap it up for this special food cloud-like meringue cookies recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
