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Meringue cookies are a type of dessert made from whipped egg white and sugar, with a crisp texture that will instantly melt in your mouth.
Prep time: 15 minutes Cook time : 1 hour
Rest time: 2 hours Total time: 3 hours 15 minutes
INGREDIENTS :
Egg whites (room temperature) 4
Castor sugar 3/4 cup
Corn flour 1 tbsp
Lemon juice 2 tsp
Vanilla extract 2 tsp
Pinch of salt
Food color (optional) A pinch
PREPARATION :
Preheat the oven to 100˚C for 15 mins. Line a large baking sheet with parchment paper.
Using your hand mixer, beat 4 egg whites, 2 tsp lemon juice, and a pinch of salt on high speed 1 min until soft peaks form. With the mixer on, gradually add 3/4 cup sugar and beat 10 min on high speed, or until stiff peaks form(the sugar should get dissolved in the egg whites). It will be smooth and glossy.
Use a spatula to quickly fold in vanilla extract, then fold the cornflour and food color mix until well blended.
Transfer the meringue into a large piping bag with a star nozzle and make small stars or shape it as a rose onto the parchment paper.
Bake at 100˚C for 1 hr then turn the oven off and without opening the door, let meringue in the hot oven for another 2 hours. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
Transfer the cookies with the parchment paper onto the counter or a rack and allow it to cool to room temp.
Once cool, you can store in an airtight container for 3-5 days at room temperature (in a low humidity place).
Notes
* Please do not open the door of the oven in between not after the time is over...let the meringue cool down inside the oven otherwise due to the temperature drop it will have cracks.
*You need to be very perfect with the proportion
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