Meringue Cookies with Cheese Crakers

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Meringue cookies are sweet, crisp, light and fluffy! In this recipe, we need to bake them on low heat and slow for crunchy cookies. 

You can pipe into desired shape like flower, animal, or simple circle will do. 

The perfect combination of meringue and cheese cracker, which is you can taste the sweetness from the meringue and saltiness from the cheese cracker, then the meringue cookies won't be too sweet!😘


👆 They look so pretty in the jar.😘




👆Oops, one piece is missing... hahaha!😁


Meringue Cookies with Cheese Crakers


120g   egg white

180g   granulated sugar

Pinch of salt

60g     powdered sugar

15g   Corn flour

Cheese crackers (Biscuit according to taste)


INSTRUCTIONS:

  1. Preheat oven to 110°C (please adjust according to your oven temperature) and line two baking sheets with parchment paper .
  2. In the bowl, combine egg whites, salt and sugar, and whip on a bowl of hot water. Whip until combined and frothy and sugar has fully dissolved. – about 1-2 minutes.
  3.  Remove from steam, add in sifted powdered sugar and corn flour . 
  4. Whip on medium-high speed until combined and frothy and form soft peaks – about 30 to 60 seconds.
  5. Continue to mix until the meringue holds stuff peaks and is glossy in appearance. This can take up to 10 minutes, so be patient!
  6. Add vanilla extract and beat just to combine (about 10 seconds).
  7. Transfer some meringue mixtures into different bowls and work quickly to fold in each color. 
  8. Then transfer to a piping bag fitted with a pastry tip and pipe into desired shape onto cracker and place on a prepared baking sheets about 1″ apart. They won’t spread, but you still want to give them a little room.
  9. Bake for 1 hour. Remember to rotate the tray and switch the top tray with the bottom tray position during the half way baking.  
  10. Once it is done baking, turn off the oven. Let them rest in the oven for another 1 hour.
  11. Remove from the oven and let cool completely before transferring to an airtight container for storage.


Notes:

  • Meringue cookies can be stores in an airtight container at room temperature for about 2 weeks.
  • Meringue cookies can be frozen in an airtight container and layered with parchment paper for up to one month. Allow them to thaw at room temperature. 
  • Storing meringue cookies in the refrigerator will cause them to become very soft and sticky. So, don't do it!😉



Recipe reference from: Ayo Masak Ayo Makan

Happy Baking! 


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