Halloween Pumpkin and Ghost Meringue Cookies 万圣节南瓜和幽灵蛋白酥饼🎃👻

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This meringue cookie is light and crisp that they immediately dissolve on the tongue, while their insides are soft like a marshmallow, and oh so sweet! 😋

I made these meringue on cheese cracker, so you can taste the sweetness from the meringue and saltiness from the cheese cracker, then the meringue cookies won't be too sweet!😘





 Whip on a pot of hot water👆 until the temperatur reaches 55°C or 56°C. Then remove from the heat.

Whisk the meringue until meringue is shiny, thick, and holds its shape.


                👆Place the meringue mixture into a piping bag. 




Halloween Pumpkin and Ghost Meringue Cookies 

万圣节南瓜和幽灵蛋白酥饼🎃👻

Ingredients

104g       Egg White  (Around 3 big eggs) 

145g       Sugar  (Egg White x 1.4 = Sugar)

20g         Sugar Powder 

2g           Lemon Juice 

Food Colorings : Orange , Purple, Black, Yellow


Method:

  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, lemon juice and sugar, and whip on a bowl of hot water. Whip until combined and frothy and sugar has fully dissolved. It takes about 1-2 minutes.
  3. Remove from steam, whip on medium-high speed until soft peaks. It takes about 30 to 60 seconds.
  4. Add in sifted powdered sugar  and continue to beat until the meringue holds stiff peaks and is glossy in appearance. This can take up to 5-8 minutes, so be patient!
  5. Transfer some meringue mixtures into different bowls and work quickly to fold in each color. 
  6. 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.
  7. Bake for 1 hour- 1.5 hours or until they are dry and crisp to the touch. Remember to rotate the tray and switch the top tray with the bottom tray position during the half way baking.  
  8. Once it is done baking, turn off the oven. Let them rest in the oven for another 1 hour.
  9. Remove from the oven and let cool completely before transferring to an airtight container for storage.


Notes:

  • When making meringues, always cook egg whites to avoid salmonella poisoning.
  • Use fresh egg whites. Old egg whites tend to collapse when other ingredients are folded in, and they don’t rise well in the oven.
  • Use eggs at room temperature. Cold egg whites tend to reduce meringue volume.
  • Don’t overbeat egg whites. (Overbeaten egg whites will look hard, lumpy or dry). When whipping egg whites, always start your mixer on low medium-low to medium speed. Beat them until foamy and increase the speed to medium-high and then to high.
  • Bake meringues at low temperatures because they tend to brown quickly. We recommend 200°F for 1 hour or until dry. Time depends on the size of the meringue.
  • Leave hard meringues in the oven after baking so they will cool slowly and not crack.


Recipe reference from:  머랭쓰 Meringue’s

Happy Baking!

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