Best 2 French Meringue Cookies Recipes
Indulge in the delicate and airy French Meringue Cookies, a culinary delight that combines simplicity and elegance. These cookies, also known as Baisers or Meringues, are crafted with just a few basic ingredients, yet they deliver a symphony of flavors and textures that will tantalize your taste buds. With their crisp exterior and soft, marshmallow-like interior, these cookies are a perfect balance of chewiness and lightness. Discover the secrets behind creating these delightful treats with our comprehensive guide, featuring three variations: the classic French Meringue Cookies, the Chocolate Meringue Cookies, and the Raspberry Meringue Cookies. Each variation offers a unique twist, allowing you to explore the versatility of this classic recipe. Whether you prefer the timeless simplicity of the original, the decadent indulgence of the chocolate-infused cookies, or the vibrant burst of raspberry flavor, our recipes provide step-by-step instructions to guide you through the process, ensuring perfect results every time.
Let's cook with our recipes!
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:
- Use the right equipment: Make sure you have a clean mixing bowl and whisk, as well as a piping bag fitted with a star tip.
- Whip the egg whites until they are stiff peaks: This will help the cookies hold their shape.
- Add the sugar gradually: This will help prevent the meringue from becoming grainy.
- Pipe the cookies onto a parchment paper-lined baking sheet: This will help prevent them from sticking.
- Bake the cookies at a low temperature: This will help them dry out without browning too much.
- Let the cookies cool completely before serving: This will help them set and become crispy.
Conclusion:
French meringue cookies are a delicious and delicate treat that are perfect for any occasion. With a few simple tips, you can easily make these cookies at home. So next time you're looking for a sweet treat, give these cookies a try!
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